Sour Cream Coffee Cake

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This easy sour cream coffee cake is layered with a crumbly pecan-cinnamon filling and moist, tender yellow cake. It’s the perfect crowd-pleasing treat for breakfast or brunch.

sliced coffee cake on wooden board with cup of coffee

Coffee cake is a classic sharable breakfast treat. At once spongey and moist with a nutty topping, it’s the perfect sweet complement to your morning or afternoon caffeine hit. Plus, coffee cake is easy to pack and transport, making it the ideal potluck recipe.

This sour cream coffee cake recipe, in particular, features tender, fluffy cake layered with a crunchy cinnamon-nut topping. A middle nutty layer adds just the right amount of texture and rich flavor for a well-balanced breakfast that’s satisfying but won’t leave you with a sugar crash.

If you’re looking for the best sour cream coffee cake to start your day or share with friends, you’re in the right place. Start with my helpful tips and tricks so your cake comes out perfectly moist, tender, and flavorful every time.

If you like fruity flavors, try my raspberry coffee cake. It is so delicious!

Why this recipe works

I tested this sour cream coffee cake recipe to guarantee an even crumb with plenty of warming cinnamon flavor. Achieve a moist, buttery texture by combining tangy sour cream and butter in the cake batter. These two dairy additions keep the cake from drying out in the oven. Plus, the sour cream adds a nice acidic note to balance some of the sweetness.

Rather than a dense, sugary streusel, I top my easy coffee cake with a simple cinnamon-nut mixture. I find it’s lighter than streusel. And you won’t get that heavy, wet texture that butter-based streusel can sometimes leave on the top of a cake. You can use walnuts, pecans, or both, depending on what you have on hand and what you prefer.

I find the nuts add a satisfying crunch and buttery, toasty flavor that melds deliciously with the yellow cake. And by layering the nut crumble inside the cake, every bite has plenty of texture and flavor. As the cake bakes, the nutty layer melts into the cake for an effortless swirl-like effect that makes every slice as pretty as it is delicious.

At the end of the day, this cake is light enough to avoid weighing you down and satisfying enough to enjoy for breakfast. It’s a win-win!

cinnamon swirl sour cream coffee cake stacked on wooden board

Sour Cream Coffee Cake Recipe

You’ll be delighted by how easy this sour cream coffee cake recipe is to make. It follows the classic muffin mixing method. To ensure success, follow these simple tips:

  1. Let all of your ingredients come to room temperature before you start mixing the batter. This ensures even baking and will help everything mix together into a uniform batter.
  2. The first step is to cream your butter and sugar. This beats air into the butter, which will help your cake rise and lighten as it bakes. It’s easiest to do this with an electric mixer and a paddle attachment. However, you can get the job done by hand with some elbow grease.
  3. After you add the dry ingredients to the wet ingredient mixture, it’s important not to overmix the batter. As soon as the flour gets wet, the gluten starts to activate. And the more you mix, the more gluten you’ll activate. After a certain point, over-activating the gluten will result in a tough, chewy cake. For best results, stop mixing as soon as everything is pretty evenly mixed. It’s totally fine if some lumps of flour remain in the batter.


  • Brown and white sugar. Brown sugar adds a delightful caramel note to the nut crumble, while white sugar keeps the cake light and fluffy.
  • Pecans. Feel free to use walnuts if you’re not a fan of pecans. I recommend toasting the nuts first to maximize flavor. See my note below the recipe for how to easily toast nuts in the oven.
  • Cinnamon. This is a classic coffee cake spice that adds a familiar, warming flavor that’s perfect with hot coffee.
  • Butter. Unsalted butter is the key to a moist, flavorful cake. Use room temperature butter for easier blending.
  • Eggs. Eggs add moisture, fat, and leavening to your cake batter. The water in the egg whites turns to steam in the oven, which creates an airy cake crumb.
  • Sour cream. This adds incredible tang and flavor. You can easily swap out sour cream for plain Greek yogurt. Choose full-fat for maximum flavor.
  • Flour and salt. Use all-purpose flour for this cake.
  • Baking powder and baking soda: Together, this duo ensures your coffee cake rises to new heights in the oven.
overhead of sour cream coffee cake on serving platter

How To Make Sour Cream Coffee Cake

There are two features in this coffee cake recipe: the sour cream cake batter and the cinnamon-nut filling. I like to start by making the filling. Then, while the oven preheats and after the filling is assembled, I’ll start mixing the sour cream cake batter.

The batter is a simple matter of mixing wet ingredients in a stand mixer and gradually adding in the dry ingredients. Mix until just combined, assemble your cake, and bake!

Step 1: Make The Filling

Before you make the nutty filling for your cinnamon coffee cake, preheat the oven to 325°F and prepare a baking dish by greasing it with nonstick spray. Then, stir together the brown sugar, chopped nuts (pecans or walnuts), and cinnamon until evenly combined for the filling. Set this aside for now.

brown sugar, pecans, and cinnamon a glass bowl, unmixed and mixed

Step 2: Make The Cake

The first step to make the sour cream cake batter is to cream together softened butter and white sugar. Beat the ingredients on high speed until you have a light buttery paste in the mixing bowl.

Next, add the eggs, one at a time. Mix until totally combined after each addition. Do the same with the sour cream and vanilla extract. The batter should be a uniform color, but may look a bit curdled. Don’t worry, that’s normal.

In a separate mixing bowl, use a fine-mesh strainer to sift together the all-purpose flour, baking powder, baking soda, and salt. Then gradually add the dry ingredient mixture to the butter mixture. Mix until just combined, being careful not to overmix the batter.

coffee cake batter in glass bowl

Now you’re ready to assemble your cake. Start by pouring half of the batter into your greased 9×9-inch baking dish. Spread it into an even layer with an offset spatula. Then cover the cake batter in the pan with ⅔ of the nutty filling in an even layer. Add the remaining cake batter on top of the filling and spread it flat again. Sprinkle the remaining nut mixture on top.

layering batter in square pan with streusel

Step 3: Bake

Now all that’s left to do is bake the cake. Pop it into your preheated oven on a center rack. After about 50 minutes, the cake should be fully cooked. Check it by inserting a toothpick into the center of the cake. If it comes out mostly clean, it’s done. Remove the cake from the oven and cool it on a wire rack before removing the cake from the pan and cooling it completely.

slice of cinnamon coffee cake with bite taken out

Tips For Success

Here are a few simple tips to ensure your homemade coffee cake is a success:

  • The best way to measure flour accurately is the scoop and level method. Scoop flour into a dry measuring cup, then use a flat surface, like a butter knife, to level it off.
  • For easy unmolding, line your baking dish with two overlapping pieces of parchment paper. I like to fasten the parchment to the sides of the pan with binder clips, as you can see in the photos. Just be sure to remove the clips before baking!
  • To avoid overbaking your cake, check it early and often. If you see the top is browning too quickly before the cake is fully cooked, cover it with aluminum foil.

Storing & Freezing

To store: Store leftover sour cream coffee cake wrapped tightly in plastic wrap at room temperature for up to 3 days.

To freeze: Make sure the cake is cooled fully to room temperature. Then wrap in several layers of plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight.

Sour Cream Coffee Cake

4.43 from 19 votes
overhead of sour cream coffee cake on serving platter
This tender yellow cake is filled and topped with warm cinnamon sugar. Sour cream offers moisture and richness that is undeniably delicious. Pecans speckled through the fulling add a pleasant texture contrast but can be omitted.
Jen Sobjack
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serving Size 12


For the filling

  • ½ cup (105 g) light brown sugar, packed
  • cup (34 g) chopped pecans, or walnuts
  • 1 teaspoon cinnamon

For the cake

  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (227 g) sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (260 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt


Make the filling

  • Preheat the oven to 325°F. Generously grease a 9-inch square pan; set aside.
  • Combine the sugar, pecans, and cinnamon in a small bowl; set aside.

Make the cake

  • Beat the butter and sugar until light and fluffy.
  • Beat in the eggs, one at a time, mixing well after each addition. Beat in the sour cream and vanilla until combined. The batter may look curdled at the point, this is okay.
  • Sift the flour, baking powder, baking soda, and salt. Add it to the butter mixture and mix just until fully combined. Take care not to over mix.
  • Using a small offset spatula, spread half the batter evenly into the bottom of the prepared pan.
  • Sprinkle ⅔ of the filling mixture over the batter. Top with the remaining batter followed by the remaining filling.
  • Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  • Cool on a wire rack for 10 minutes then remove the cake from the pan and cool completely.


  • Toasted nuts offer the best flavor. To toast: Bake at 325°F for 10-15 minutes. If you don’t like nuts, just leave them out. The cake will still be delicious!
  • Greek yogurt can be used instead of sour cream but keep in mind, the texture and richness won’t be the same. Whole milk can also be used but reduce it to ¾ cup.
  • Try it with a sweet glaze! Mix ½ cup powdered sugar with 1-2 teaspoons milk until smooth. Drizzle over warm coffee cake.
Make-ahead tip
  1. Cover tightly and store at room temperature or in the refrigerator for up to 3 days.
  2. Or wrap the completely cooled cake tightly in three layers of plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.


Serving: 1slice | Calories: 316kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 162mg | Potassium: 120mg | Fiber: 1g | Sugar: 26g | Vitamin A: 403IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American

Originally published January 2017. Post updated January 2021 with new photos and a video. The recipe was updated for a lighter cake texture.

Watch the sour cream coffee cake web story!

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Recipe Rating


  1. 4 stars
    Easy to put together but not very flavorful. Needs more sugar and cinnamon. Also my middle sugar and nut mixture sank to the bottom and caramelized. What did I do wrong there?

    1. Jen Sobjack says:

      It’s hard for me to say what you did wrong because I wasn’t there to see you make it. The batter is quite thick and should support the filling without it sinking. Did you put enough of the batter in the bottom of the pan?

  2. Hi! Where’s the coffee in the cake?

    1. Jen Sobjack says:

      Coffee cake does not contain coffee. It gets its name because it’s a breakfast cake meant to be eaten alongside coffee.

  3. 5 stars
    hi jen! you can ruin my diet any time you want…..this will be breakfast tomorrow!

  4. 5 stars
    hi jen! you can ruin my diet any time you want…..this will be breakfast tomorrow!

  5. Sarah @Whole and Heavenly Oven says:

    This is SUCH a pretty coffee cake, Jen! I can’t even stand how ultra-moist and soft it looks! Perfect weekend breakfast material. 🙂