Sour Cream Coffee Cake (Printer-Friendly)
Moist, buttery coffee cake swirled with cinnamon pecan streusel and finished with a sweet glaze.
# What You’ll Need to Cook:
→ Coffee Cake Body
01 -
170 grams unsalted butter, softened
02 -
200 grams granulated sugar
03 -
3 large eggs
04 -
2 teaspoons vanilla extract
05 -
480 grams sour cream
06 -
375 grams all-purpose flour
07 -
2 teaspoons baking powder
08 -
2 teaspoons baking soda
09 -
1 teaspoon salt
→ Pecan Streusel Topping
10 -
200 grams pecans, chopped
11 -
2 teaspoons ground cinnamon
12 -
220 grams brown sugar, packed
→ Glaze (Optional)
13 -
60 grams powdered sugar
14 -
10 millilitres milk
# Steps to Prepare:
01 -
Set oven to 175°C. Generously grease a 23 x 33-centimetre baking pan to ensure easy release.
02 -
In a mixing bowl, beat softened butter with granulated sugar until pale and fluffy using a hand mixer.
03 -
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and blend in sour cream until smooth.
04 -
In a separate bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
05 -
Gradually add the dry ingredients to the wet mixture, blending until just incorporated and a thick batter forms.
06 -
Mix chopped pecans, ground cinnamon, and brown sugar in a small bowl; set aside.
07 -
Spread half of the batter evenly in the prepared baking pan. Sprinkle half of the pecan streusel over the batter. Gently add the remaining batter and finish with the remaining streusel on top.
08 -
Bake for 45 to 55 minutes, or until a toothpick inserted in the centre comes out clean.
09 -
Remove from oven and allow cake to cool in the pan for 15 minutes.
10 -
Whisk together powdered sugar and milk in a small bowl until smooth. For a thinner consistency, add additional milk as needed.
11 -
Drizzle cake with glaze, slice, and serve warm or at room temperature.
# Extra Cooking Tips:
01 -
Slice and cover the cake immediately after cutting to prevent it from drying out.
02 -
Batter will be dense and thick; this is normal for coffee cake. An additional egg can be added to thin if desired.
03 -
For a healthier version, replace butter with an equal amount of applesauce or coconut oil.
04 -
Allow cake to cool completely before wrapping and storing. Keeps 1–2 days at room temperature, up to a week refrigerated.
05 -
To freeze, wrap cake tightly in plastic and foil. Store for up to 3 months. Thaw at room temperature before serving.