Sour Cream Coffee Cake has the power to beautify a dreary day and bring together long lost friends. Enjoy with your favorite hot beverage!

Sour cream coffee cake with glaze on top, garnished with chopped pecans

This easy sour cream coffee cake can brighten up any dour day. Is it drizzling again? Coffee cake. Unseasonably cold? Coffee cake. Are you having a slow weekend? Coffee cake. Struggling to carry a conversation? Coffee cake! With its delicately cinnamoned pecan layer, and dexterously drizzled icing, my sour cream coffee cake is a wonder to behold.

In addition to brightening your day and putting a sparkle in your eye, this cake is pretty fun to make! Enlist young helpers in mixing the required four bowls of ingredients (wet, dry, pecan layer, and icing). Baking is always more fun when you can make a social activity out of it! Then sit back, put your feet up, and let your house be filled with warm cinnamon and vanilla aromas. Who needs scented candles?

Save these other highly edible cakey confections for your next rainy day:  my Sock It To Me Cake and Kentucky Butter Cake are darned delicious.

Sour cream coffee cake with glaze on top, garnished with chopped pecans

How To Make Sour Cream Coffee Cake

I make my sour cream coffee cake in a 12 cup bundt pan, but you can make a smaller volume (about 2/3 as much) of sour cream coffee cake 8×8 pan style for a square take on this cake! Blend the wet ingredients in one bowl, sift the dry ingredients in another, mix the sugared pecan layer in a third, and whisk the glaze in a fourth.

Combine the wet and dry ingredients, then layer the pan with batter, pecan mix, batter, then pecan mix again. Once the cake is baked and cooled, drizzle on the glaze, decorate with pecans, and try not to gobble down in one sitting! If you anticipate portion control problems with your ravenous diners, consider making sour cream coffee cake muffins!

Butter and sugar in a mixing bowl

1. Generously butter and flour a 12-cup bundt pan. Preheat oven to 350°. In a large mixing bowl, add butter and 2 cups of sugar.

 

Mixing egg with butter and sugar

2. Cream butter and sugar using an electric mixer.  Add eggs, blend after each addition.

 

Mixing sour cream with egg, butter and sugar

3. Add sour cream.

 

Adding vanilla to the butter-egg mixture

4. Add vanilla. Mix.

 

Sifting dry ingredients

5. In a separate mixing bowl, sift together flour, baking powder, and salt.

 

Adding dry ingredients to the wet ingredients

6. Fold the flour mixture until just well blended. Do not over mix.

 

Coating chopped pecans with sugar and cinnamon

7. In a small bowl, mix remaining 3/4 cup sugar with pecans and cinnamon. 

 

Placing the batter in the bundt pan

8. Pour half of the batter into the prepared bundt pan.

 

Adding chopped pecans on top of the batter in bundt pan

9. Top with half of the pecan and sugar mixture.

 

Spreading the batter in the bundt pan

10. Add remaining batter.

 

chopped pecans on top of the batter

11. Sprinkle the top with remaining pecan mixture. Bake until a cake tester inserted in center of the cake comes out clean, about 60 minutes. Let cool on a wire rack. Transfer to a serving plate. Meanwhile, prepare the glaze. In a mixing bowl, whisk powdered sugar and 2 tablespoons of milk until smooth. Add more milk as necessary. Drizzle glaze over cooled coffee cake. Garnish with chopped pecans.

 

What Is Coffee Cake?

A coffee cake is a sweet dry cake initially intended to be consumed with coffee. Sometimes coffee cakes are even made with coffee! In my recipe, sour cream features centrally. If you’ve been googling “Paula Deen sour cream coffee cake” to no avail, that’s because she uses dinner rolls and pudding in her coffee cake, not sour cream!

If the news is to be believed, coffee cake is of German descent, and originated as large sheet cakes served to farm day laborers. Also, Cincinnati is apparently the place to go for an embarrassment of coffee cake riches!

A slice of Sour cream coffee cake on a plate

What Ingredients Do You Need For This Easy Coffee Cake Recipe?

Some people make sour cream coffee cake with cake mix, but I prefer the homemade touch! This easy coffee cake recipe uses sweet butter, granulated sugar, eggs, flour, baking powder, salt, sour cream, and vanilla for the batter.

The trademark brown middle layer of the cake is made from chopped pecans, sugar, and cinnamon! (The sour cream coffee cake Betty Crocker makes uses brown sugar for this layer, but granulated sugar has provided more than adequate results for me.)

For the glaze, you will want to make sure you have some confectioners sugar on hand and a few drops of milk. Now, the sour cream coffee cake Martha Stewart recommends garnishes the cake with walnuts, but I prefer pecans inside and out! (Although I must admit she’s not alone — Zingerman’s sour cream coffee cake recipe also employs walnuts).

How Do You Freeze Coffee Cake Recipes?

It is pretty easy to freeze coffee cake recipes! Just wrap or seal the cake carefully in heavy duty freezer materials, and plan to consume within two to three months. And let the cake cook before freezing, of course.

Sour cream coffee cake with glaze on top, garnished with chopped pecans

More Delicious Coffee Cake Recipes

Read on, dear friends, for even more amazing coffee cake recipes and related tips. Welcome to Pandora’s box of coffee cake information!

Blueberry Coffee Cake

For a delicately fruity wonderment, try Blueberry Coffee Cake! This one makes a great breakfast treat.

Apple Coffee Cake

Apple coffee cake has a nice chunky texture.  This is another good morning snack.

Blueberry Sour Cream Coffee Cake

For the best of two worlds, try blueberry sour cream coffee cake! This recipe combines the fruity thrill of berries with the subtle powers of sour cream.

Strawberry Coffee Cake

Yet another berry good option! Strawberry coffee cake is easy on the eye as well as the stomach, with its gentle pink hues.

Cinnamon Coffee Cake

Cinnamon coffee cake is a classic. This recipe has a nice crumble of sugar and spice on top.

Raspberry Coffee Cake

If raspberries are in season in your town, you absolutely have to try this version. Moist and flavorful, dare I say raspberry coffee cake takes the … cake?

Bisquick Coffee Cake

Finally, Bisquick Coffee Cake speeds up the batter prep process just enough to call this a convenience cake. Skip that pesky step of locating and combining a bunch of dry ingredients!

Sour cream coffee cake with glaze on top, garnished with chopped pecans. With two cups of coffee on the side

Recipe Notes For Making The Best Coffee Cake Recipe

The best coffee cake recipe needs to be baked for exactly the right amount of time. If you don’t own a cake tester, here’s a secret tip. You can use a stick of spaghetti to test the center! I admit I have also trimmed a long thin sliver of cardboard to test baked goods in a few moments of desperation. It works – just be sure your cardboard is sanitary!

Here’s another pro-tip: Make sure that your cake has cooled sufficiently before glazing. Otherwise, the icing will perform a dramatic vanishing act as it melts and absorbs into the hot cake! There goes your beauteous finishing touch.

Sour Cream Coffee Cake Recipe

Save this sour cream coffee cake recipe for afternoon teas, visits from the in-laws, dreary mornings, and long overdue tête-à-têtes! It’s a fabulous one size fits all coffee companion, and it’s one of my most requested recipes

More Breakfast Recipes…

** DID YOU MAKE THIS RECIPE? WE’D LOVE TO HEAR FROM YOU! ** **PLEASE GIVE IT A STAR RATING BELOW OR LEAVE A COMMENT!**

Sour Cream Coffee Cake

Sour cream coffee cake has the power to beautify a dreary day and bring together long lost friends. Enjoy with your favorite hot beverage!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 Portions
Calories 809 kcal
Author Kathleen

Ingredients

  • 16 Tablespoons Sweet Butter, (2 Sticks)
  • 2 3/4 Cups Granulated Sugar
  • 2 Eggs, Beaten
  • 2 Cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/4 Teaspoon Salt
  • 2 Cups Sour Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Pecans, Chopped
  • 1 Tablespoon Ground Cinnamon

Glaze:

  • 1 Cup Confectioners Sugar
  • 2-3 Tablespoons Milk

Garnish:

  • 3/4 Cup Pecans, Chopped

Instructions

  1. Generously butter and flour a 12 cup bundt pan.  Preheat the oven to 350 degree.

  2. In a large mixing bowl, using an electric mixer, cream together the butter and 2 cups of the sugar.

  3. Add eggs, blending well after each addition, then the sour cream and vanilla. 

  4. In a medium bowl, sift together flour, baking powder, add salt.

  5. Fold the flour mixture into the creamed mixture, and mix just until blended. Do not overmix

  6. In a small bowl, mix remaining 3/4 cup sugar with pecans and cinnamon. 

  7. Pour half of the batter into the prepared pan, then top with half of the pecan and sugar mixture. Add remaining batter and sprinkle the top with remaining pecan mixture.

  8. Place the cake on the center rack in preheated oven and bake until a cake tester inserted in center of the cake comes out clean, about 60 minutes. 

     

  9. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake to a serving plate.

  10. Meanwhile, prepare the glaze. In a medium mixing bowl, whisk the powdered sugar and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over cooled coffee cake. Garnish with chopped pecans

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Sour Cream Coffee Cake
Amount Per Serving (1 /10 of the recipe)
Calories 809 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 18g 90%
Cholesterol 105mg 35%
Sodium 271mg 11%
Potassium 345mg 10%
Total Carbohydrates 92g 31%
Dietary Fiber 3g 12%
Sugars 69g
Protein 7g 14%
Vitamin A 18.1%
Vitamin C 0.8%
Calcium 14.7%
Iron 12.6%
* Percent Daily Values are based on a 2000 calorie diet.

Sour cream coffee cake with glaze on top, garnished with chopped pecans