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Quick and easy sour cream coffee cake recipe that uses basic ingredients from your pantry. Baked in a bundt pan, it’s enough to feed a crowd for breakfast!
I don’t know about you…but when I read a recipe for the first time, I base a thumbs-up or thumbs-down on the answers to these questions:
- How many steps does the recipe have?
- Are there any weird ingredients?
- Will my family eat it without asking “What’s in this?”
This is not just realistic, it’s practical as well. It makes absolutely no sense to try a new and complicated recipe if it’s something my family won’t eat. This sour cream coffee cake recipe screams a unanimous and very loud “YES” to all three questions. Every ingredient in this recipe, except for maybe the sour cream, is in my pantry all the time.
Why This Recipe Works
This recipe is a winner for several reasons. With only a handful of ingredients, it’s incredibly simple to prepare, making it perfect for those last-minute baking cravings or busy mornings. In just fifteen minutes, you can have this delicious sour cream coffee cake ready to go in the oven. The magic lies in the combination of sour cream, which adds moisture and richness, and the balanced blend of spices and sweetness. The result? A cake that’s unbelievably moist, tender, and full of flavor. Whether enjoyed with a cup of coffee or on its own, this coffee cake is sure to be a crowd-pleaser every time.
Main Ingredients
- Butter: Adds richness and moisture, helping to create a tender cake.
- Sugar: Provides sweetness and helps achieve a golden, caramelized crust.
- Sour Cream: Adds tanginess and keeps the cake moist and soft.
- Large Eggs: Binds the cake batter together and provides structure and lift.
- Flour: Forms the base of the batter, giving the cake its structure.
- Leavening (baking soda, baking powder): Helps the cake rise and creates a light, airy texture.
- Flavorings: the vanilla extract and cinnamon enhance the flavor and add warmth to the cake.
- Pecans: Adds a nutty crunch and complementary flavor to the streusel topping. Any nuts can be used. Walnuts are a great substitution.
How to Make
- Preheat oven to 350 degrees F.
- Spray 10 in. bundt pan with non-stick baking spray.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a small bowl mix together brown sugar, cinnamon, flour and pecans.
- In the bowl of a stand mixer , or a large bowl with a hand mixer, blend butter, granulated sugar, and vanilla until fluffy.
- Add eggs one at a time mixing well between additions.
- Add flour mixture and sour cream alternating additions beginning and ending with flour mixture. Scrape sides well.
- Spoon half of the batter in the prepared pan. Sprinkle brown sugar mixture over batter. Top with remaining batter.
- Bake for 50 – 60 min. until pick inserted in center comes out clean.
- Cool in pan 5 minutes.
- Turn out onto cooling rack and dust with powdered sugar.
Sour Cream Coffee Cake Recipe Tips
- Do not over bake. Check it at fifty minutes, and if you think it needs five more minutes, take it out of the oven. The cake continues to bake in the bundt pan, so if you go for that extra five minutes, it might get a little too done.
- This coffee cake isn’t all that impressive right out of the bundt pan, but with a dusting of powdered sugar and colorful garnishes, it is a total show-stopper. I use raspberries and blackberries, along with some fresh mint. It’s very easy to include the garnish on the plate when it’s served too.
- The best way to store this sour cream coffee cake is in a cake keeper. It will stay fresh, at room temperature, for up to 3 days.
- Plain Greek yogurt can be substituted for the sour cream.
This is one of those recipes you’ll want to keep in your back pocket for effortless yet impressive breakfasts or brunches. Whether you’re hosting guests or treating your family to something special, this sour cream coffee cake is a guaranteed crowd-pleaser. So, the next time you’re at the store, pick up some sour cream and whip up this delightful treat. Its moist, flavorful layers are sure to win over everyone at the table—and it might just become a new family favorite!
Not only is this coffee cake perfect for mornings at home, but it also makes a thoughtful gift or contribution to a potluck. Wrap it up beautifully, and you’ve got a heartfelt treat to share with friends, neighbors, or coworkers. It’s the kind of recipe that spreads joy with every slice—simple, classic, and irresistibly good.
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Sour Cream Coffee Cake Recipe
Ingredients
- 10 tablespoons butter (softened – equals 5 oz.)
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 16 oz. sour cream
- 3 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (omit if you use salted butter)
- powdered sugar
Filling
- 1/3 cup brown sugar (firmly packed)
- 2 teaspoons cinnamon
- 2 teaspoons all purpose flour
- 1 cup pecans (chopped)
Instructions
- Preheat oven to 350 degrees F.
- Spray 10 in. bundt pan with non-stick baking spray.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a small bowl mix together brown sugar, cinnamon, flour and pecans.
- In the bowl of a stand mixer blend butter, granulated sugar, and vanilla until fluffy.
- Add eggs one at a time mixing well between additions.
- Add flour mixture and sour cream alternating additions beginning and ending with flour mixture. Scrape sides well.
- Spoon half the batter in the bundt pan. Sprinkle brown sugar mixture over batter. Top with remaining batter.
- Bake for 50 – 60 min. until pick inserted in center comes out clean.
- Cool in pan 5 minutes.
- Turn out onto cooling rack and dust with powdered sugar.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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I can’t wait to try this, Ann, for a Valentine’s Day coffee I am having. Several of the gals who are coming eat gluten-free. Do you think I’d be safe substituting the flour for Bob’s Red Mill 1 for 1 gluten-free flour? I’d hate to mess this beautiful cake up!
My review! This coffee cake is delicious. I found any leftovers are gone in a day or two. I enjoy a slice as a late morning break with coffee and the newspaper. (Or on my cell as I catch up on messages.) Other situations where it is well received include: the bridge group, drop-in friends, weekend brunch, office or church pot luck, and just for fun. I found that males and females alike are fans. *****
Merry Christmas……made your blueberry muffins they are fabulous not to sweet Thanksfor Sharing ….
I will be trying another on of these recipes……
Dear Ann, I just want to wish you and your family a Merry Christmas and a
happy and healthy new year.
I will try your cake. It sounds so good!
Love, Barb
This looks delish and simple enough for the busy days ahead. Did you use low-fat sour cream? I have some in my frig that I would like to use, and I know you quite often use low-fat products with good results. Thank you and Merry Christmas!
Hi Jan…I did not use low fat sour cream, but I think you could. If you decide to try it, let us know how it comes out. Thank you!
I am so making this for TG with a pecan pie.
Loved this coffee cake; it’s especially good for a relaxing brunch with an egg casserole or quiche, and fresh fruit. It can all be done ahead of time, leaving you with nothing to do but be the hostess with the mimosas and mosta! The sour cream gives it a subtle tang. Delish!
It looks great. I have got to make it. Thank you, I apways appreicate your recipes and ideas.
Ann, thanks for your recipe. I know it’s going to be delicious! Your recipes always are! I love coffee cakes — and so do my coffee gals who come for coffee each Wednesday. I am going to make your coffee cake for them next week. I know they will love it and ask for your recipe. Thanks, Ann, for always sharing your recipes with us. I print your recipes and put them into my binder with “ANN” on the divider.
I love this…thank you!
I am making this for Easter morning. Sounds wonderful. Also wanted to say that Target’s Magnolia line has a cake stand that looks very similar to yours. I love mine.
Ann I laughed out loud at your 3 recipe questions. Wish I had figured out sooner in my “cooking for family” to ask the 3 important questions before tackling a recipe. Would have saved some wasted food and my delicate self esteem. 😏. This cake will be a winner, FOR SURE! Thank you.
Your recipes are so lovely. Thank you for sharing!
I used to make this as a gift at Christmas! Our family enjoyed it not only at breakfast, but as dessert, or in between meals. Since we have too many with nut allergies, I never used nuts … it is still very good! Thanks for sharing!
Looks yummy and beautiful.I have a similar wooden cake stand that I got at Kirklands.
Oh, my goodness. This looks delicious and your photograph is absolutely awesome. I can’t wait to make this. I love coffee cake for breakfast.
Recipe printed and in my cookbook! Looks delicious.
Jo
Anne, I agree. this recipe is delicious. It has been our family special times breakfast coffeecake for years. For me the best part of today’s post was seeing your hands cutting the coffee cake. I consider you my friend and those are the ki, careful hands of a good friend.