There’s a reason this recipe has stood the test of time. This Classic Sour Cream Coffee Cake is the undisputed champion of the breakfast table—a supremely moist, buttery cake layered with a cinnamony pecan swirl and crowned with a thick, crunchy streusel topping.
The secret to its legendary texture? Sour cream, which ensures every bite stays tender for days. Baked in a tube or Bundt pan, it’s as stunning as it is delicious, with a beautiful presentation that requires no frosting. Whether you’re hosting a holiday brunch, need a standout bake sale item, or simply want to treat your family to a special weekend breakfast, this coffee cake delivers perfection in every slice.
The Science of Moisture & the Perfect Crumb Topping
The magic of this coffee cake lies in the interplay of fats and acids. The sour cream is the star, providing both fat for richness and acidity that tenderizes the gluten in the flour, resulting in an incredibly soft, fine crumb that resists drying out.
The cake’s structure uses the creaming method (beating butter and sugar first) to incorporate tiny air bubbles that expand during baking, creating a light yet sturdy cake capable of supporting the heavy swirl and topping. The streusel gets its signature dry, crumbly texture from using cold butter that’s cut or rubbed into the dry ingredients.
This creates pea-sized clumps of butter-coated flour and sugar that bake into crispy, crunchy nuggets. Layering the streusel in the middle ensures every bite has that signature cinnamon-sugar flavor woven throughout the cake, not just on top.
Ingredients
For the Cinnamon Pecan Swirl & Topping:
- 1 cup (200g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 cup (120g) chopped pecans or walnuts
For the Cake Batter:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (500g) full-fat sour cream, room temperature
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
1. Prep: Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch tube pan or 12-cup Bundt pan. In a small bowl, mix the brown sugar, cinnamon, and chopped nuts for the swirl/topping. Set aside.
2. Make the Cake Batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then the vanilla. The mixture may look slightly curdled.
3. Alternate Dry & Wet: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the butter mixture in three parts, alternating with the sour cream in two parts. Begin and end with the flour. Mix until just combined after each addition.
4. Layer the Batter & Swirl: Spread half of the batter into the prepared pan and smooth the top. Sprinkle with half of the cinnamon-sugar-nut mixture. Carefully spoon the remaining batter over the swirl layer and spread gently to cover. Top with the remaining cinnamon-sugar-nut mixture.
5. Bake: Bake for 55-65 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean. The top will be golden brown and the cake will be pulling away slightly from the edges of the pan.
6. Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, run a thin knife around the center tube and outer edge to loosen. Invert the cake onto the rack, then invert again onto a serving plate so the streusel topping is on top. Let cool completely before slicing.
7. Serve & Store: Slice and serve at room temperature. Store covered at room temperature for up to 3 days, or wrap and freeze for up to 3 months.
Pro-Tips for a Flawless, Bakery-Worthy Cake
- Room Temperature is Key: Using room temperature butter, eggs, and sour cream is non-negotiable for a smooth, emulsified batter that bakes evenly.
- Proper Pan Prep: For a guaranteed clean release from the intricate Bundt or tube pan, use a baking spray with flour or brush melted butter into every crevice and dust with flour.
- Don’t Overmix: Once you add the flour, mix only until the ingredients are just combined. Overmixing develops gluten and leads to a tough cake.
- Test for Doneness: Ovens vary. Start checking at 55 minutes. The cake is done when a skewer comes out clean and the top springs back lightly when touched.
- Cooling Patience: Letting the cake cool in the pan for the full 20 minutes allows it to set and firm up, preventing it from breaking when you invert it.
- Flavor Variations: Add 1 teaspoon of almond extract with the vanilla. For a fruit version, layer 1 cup of blueberries or thinly sliced apples with the cinnamon swirl.
This Classic Sour Cream Coffee Cake is a masterclass in comforting, crowd-pleasing baking.
