Moist and Delicious Sour Cream Coffee Cake Recipe

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A moist, tender coffee cake swirled with cinnamon, brown sugar, and pecans. This all-butter version is rich and flavorful, perfect for breakfast, brunch, or dessert.

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This sour cream coffee cake is so moist and delicious, filled with a cinnamon sugar and pecan crumble. What’s not to love?? Who out there loves a decadent breakfast cake with a rich cup of coffee? I know I do!

This was one of the first coffee cakes I ever tasted. It came from a recipe my mom got from a recipe exchange at her work many years ago. I still remember the warm scent of cinnamon coming from the oven as it baked. Waiting for it to cool was torture, but one bite and I was hooked!

Why You’ll Love This Sour Cream Coffee Cake

• Moist and tender: Butter and sour cream make every slice soft and melt-in-your-mouth delicious.
• Perfect cinnamon-pecan swirl: Adds the right amount of crunch and sweetness.
• Easy to make: No complicated steps—mix, swirl, bake.
• Versatile: Perfect for breakfast, brunch, or dessert.

Ingredients

Cake:

• 1 cup unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 2 cups sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Sugar-Pecan Topping:

• 1/2 cup finely chopped pecans
• 1 teaspoon cinnamon
• 3 heaping tablespoons light brown sugar

Optional:

• Powdered sugar for dusting

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a springform or angel food cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add sour cream and vanilla extract. Mix until smooth.
4. Sift together flour, baking powder, and salt. Gradually add to wet ingredients, mixing just until combined.
5. Mix pecans, cinnamon, and brown sugar in a separate bowl.
6. Spread half the batter in the prepared pan. Sprinkle half the sugar-pecan mixture on top and gently swirl with a knife.
7. Add remaining batter and sprinkle/swirl the rest of the sugar-pecan mixture.
8. Bake 1 hour, or until a toothpick inserted comes out clean.
9. Let cool 10 minutes, then carefully remove sides of the springform pan.
10. Optional: dust with powdered sugar before serving.

Tips for the Perfect Coffee Cake

• Use room temperature butter for easier creaming and fluffier cake.
• Don’t overmix after adding flour to keep the cake soft.
• Toast pecans lightly to enhance flavor and crunch.
• Swirl gently—too much can make topping sink.
• Serve slightly warm with powdered sugar and a cup of coffee.

FAQ (Frequently Asked Questions)

Can I use all butter instead of margarine?
Yes! Using all butter makes the cake richer and more flavorful. Make sure it’s softened for creaming.

Can I make this ahead of time?
Yes! Store at room temperature for 2–3 days or refrigerate for up to 5 days.

Can I freeze this coffee cake?
Absolutely. Wrap tightly in plastic and foil, freeze up to 2 months, and thaw overnight before serving.

Can I make it dairy-free?
You can swap butter for coconut oil and use a dairy-free sour cream alternative. The texture may be slightly different but still delicious.

Why You Should Try This Recipe

If you love classic coffee cakes, this recipe is a must-try. It’s nostalgic, easy to make, and utterly delicious. Perfect for a weekend breakfast, brunch, or coffee break.

Grab your favorite cup of coffee, slice a piece, and enjoy a little bit of comfort in every bite.

If you loved this sour cream coffee cake recipe, don’t forget to share it with friends or tag someone who needs a slice of morning indulgence!

More recipes like this:

• Pineapple Upside-down Banana Bread
• Fresh Strawberry Coffee Cake
• Banana Blueberry Muffins
• Italian Almond Cake

Sour Cream Coffee Cake

A moist, tender coffee cake swirled with cinnamon, brown sugar, and pecans. This all-butter version is rich and flavorful, perfect for breakfast, brunch, or dessert.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Resting time: 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Course: Breads, Breakfast, Brunch

Cuisine: American

Keyword: cinnamon swirl,, coffee cake, pecans, sour cream cake

Servings: 12

Calories: 421kcal

Author: angela@mealstreetkitchen

Equipment

• Springform pan or angel food cake pan
• Mixing Bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Knife or spatula for swirling
• Sifter (for flour)

Ingredients

• 1 cup unsalted butter softened
• 2 cups sugar
• 2 large eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 2 cups sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Sugar-Pecan Mixture:
• 1/2 cup finely chopped pecans
• 1 teaspoon cinnamon
• 3 heaping tablespoons light brown sugar
• Optional:
• Powdered sugar for dusting

Instructions

• Preheat oven to 325°F (165°C). Grease and flour a springform or angel food cake pan.
• In a large bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs, one at a time, then add sour cream and vanilla, mixing until smooth.
• In a separate bowl, sift together cake flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined.
• In another bowl, mix pecans, cinnamon, and brown sugar.
• Spread half of the cake batter evenly in the prepared pan. Sprinkle half of the sugar-pecan mixture over the batter and gently swirl with a knife.
• Add the remaining batter on top, then sprinkle and swirl the rest of the sugar-pecan mixture.
• Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
• Let cake cool in pan for 10 minutes, then carefully remove the sides of the springform pan.
• If desired, dust the cooled cake with powdered sugar before serving.

Notes

Make sure butter is softened to room temperature for easy creaming.
Swirling too much can make the topping sink; a few gentle swirls are enough.
This cake can be stored at room temperature for 2–3 days or refrigerated up to 5 days.
For extra flavor, lightly toast pecans before mixing with sugar.

Nutrition

Calories: 421kcal | Carbohydrates: 50g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 191mg | Potassium: 82mg | Fiber: 1g | Sugar: 34g | Vitamin A: 737IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1mg

Tried this recipe?Let us know how it was!

Enjoy!