Sour Cream Coffee Cake with Brown Sugar–Pecan Streusel

 

Nothing quite likes the comforting aroma of a freshly baked coffee cake wafting through your kitchen. This sour cream coffee cake recipe is a classic treat that combines a tender, moist crumb with a crunchy, sweet topping. The addition of sour cream ensures a rich texture, while the brown sugar–pecan streusel adds a delightful contrast. Whether you’re hosting a brunch or simply craving a homemade dessert, this coffee cake with sour cream is sure to impress.

 

Why Sour Cream Makes the Best Coffee Cake?

Sour cream is the secret ingredient that elevates this coffee cake recipe sour cream style. Its tangy flavor and high-fat content contribute to a moist and tender crumb, preventing the cake from drying. This recipe for coffee cake with sour cream strikes the perfect balance between sweetness and richness, making it a crowd-pleaser for any occasion.

 

Ingredients for Sour Cream Coffee Cake with Brown Sugar–Pecan Streusel

For the Streusel Topping:

• ¾ cup packed dark brown sugar
• ½ cup all-purpose flour
• ½ cup chopped pecans
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 5 tablespoons unsalted butter, melted

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoons unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ¼ cups sour cream 

Preparation: Step-by-Step Instructions

1.     Prepare the Streusel Topping:

      In a medium bowl, combine the dark brown sugar, flour, chopped pecans, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse crumbs. Set aside.

2.     Make the Cake Batter:
Preheat your oven to 350°F (175°C) and grease a 9-inch tube pan or bundt pan. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mix until just combined.

3.     Assemble the Coffee Cake:
Spread half of the batter into the prepared pan. Sprinkle half of the streusel topping evenly over the batter. Add the remaining batter and top with the rest of the streusel.

4.     Bake and Serve:
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

 

Tips for the Perfect Sour Cream Coffee Cake

• Use full-fat sour cream for the best texture and flavor.
• Ensure all ingredients are at room temperature to achieve a smooth batter.
• For an extra nutty flavor, toast the pecans before adding them to the streusel.

 

This sour cream coffee cake with brown sugar–pecan streusel is a timeless recipe that combines simplicity with indulgence. Whether you’re a fan of coffee cakes with sour cream or trying it for the first time, this recipe for sour cream coffee cake is a must-try. Serve it with a cup of coffee or tea and enjoy the perfect balance of moist cake and crunchy streusel in every bite.

With its rich flavor and easy preparation, this coffee cake recipe sour cream style is sure to become a staple in your baking repertoire. Happy baking!