Why You’ll Love Sour Cream Coffee Cake Recipe
This coffee cake stays moist thanks to the sour cream, has rich buttery flavor, and features a sweet cinnamon‑pecan ribbon running through the middle. The glossy glaze on top adds a finishing touch that elevates it beyond ordinary coffee cakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter
granulated sugar
eggs
all‑purpose flour
baking powder
salt
sour cream
vanilla extract
chopped pecans
ground cinnamon
For the glaze:
confectioners’ sugar
milk
For garnish:
chopped pecans
Directions
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Preheat your oven and generously grease and flour a bundt pan.
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Cream together the butter and sugar until light and fluffy.
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Add the beaten eggs, sour cream, and vanilla, mixing until combined.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Fold the dry ingredients into the wet mixture without overmixing.
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Mix pecans, cinnamon, and some sugar together, then layer part of the batter into the pan, add the cinnamon‑pecan mixture, and top with remaining batter and pecan mix.
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Bake until a toothpick inserted in the center comes out clean, then allow the cake to cool.
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Stir together powdered sugar with milk to make a glaze and drizzle over the cooled cake, then garnish with pecans.
Servings and timing
Serves about 10 portions.
Prep time: ~20 minutes
Cook time: ~1 hour
Cooling time: ~30 minutes
Total time: ~1 hour 20 minutes
Variations
• Walnut Swap – Replace pecans with walnuts for a slightly earthier crunch.
• Streusel Topping – Add a crumbly streusel layer for extra texture.
• Glazed Coffee Cake – Skip the pecans and swirl and simply top with a vanilla glaze.
• Spiced Twist – Add a pinch of nutmeg and cloves to the batter for a warm spice profile.
Storage/Reheating
Store the coffee cake tightly covered at room temperature for 2–3 days. For longer storage, refrigerate or wrap tightly and freeze for up to 2 months (add glaze after thawing). Reheat slices briefly in the microwave or warm in a low oven to bring back that bakery‑fresh warmth.
FAQs
How do I prevent my coffee cake from being dry?
Ensure you mix just until combined after adding the flour and don’t overbake; sour cream helps keep the cake moist.
Can I use Greek yogurt instead of sour cream?
Yes, full‑fat Greek yogurt can be used as a substitute for sour cream with a similar texture.
Do I need to toast the pecans before adding them?
Toasting is optional but enhances the nutty flavor.
What pan should I use for this coffee cake?
A 12‑cup bundt pan works well, but you can use a square baking pan with slightly reduced bake time.
Can I make this gluten‑free?
Yes, substitute with a gluten‑free flour blend and add a binder like xanthan gum if needed.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I add fruit to this coffee cake?
You can fold in berries or apples for a fruity variation, adjusting moisture as needed.
Is this recipe suitable for brunch gatherings?
Absolutely — its flavor and presentation make it great for brunch or holiday mornings.
Can I skip the glaze?
Yes, the cake is delicious without glaze if you prefer less sweetness.
How should I serve the coffee cake?
Serve it slightly warm or at room temperature alongside coffee or tea.
Conclusion
This sour cream coffee cake is a timeless favorite that blends old‑fashioned comfort with bakery quality. Its moist crumb, cinnamon‑pecan ribbon, and glossy glaze make it a standout for breakfast, brunch, or dessert. With adaptable variations and easy storage, it’s a versatile recipe worth keeping in your baking repertoire.
