Moist Sour Cream Coffee Cake Recipe with Cinnamon Streusel

Breakfast dreams start with a classic sour cream coffee cake. This ultra-moist, golden cake combines a tender, buttery crumb with a brown sugar pecan streusel and a simple vanilla glaze. The recipe yields one 9-inch coffee cake and is ideal for weekend brunches or serving a small crowd. Sour cream adds richness while buttermilk lends a gentle tang and helps create a soft, tender texture in every slice.

This coffee cake is built from three components: a brown sugar pecan streusel, a rich sour cream cake batter, and a sweet vanilla glaze. Half the streusel is layered within the cake so you get a ribbon of crunchy, cinnamon-scented filling; the rest tops the cake and bakes to a deep golden finish. The instructions below include photo guidance and clear steps so even bakers new to streusel layers can succeed.

Why this recipe works

• Streusel: Melted butter binds the dry ingredients into a tender, crumbly topping. Chopped pecans add texture and a toasty note; walnuts can be used instead.
• Cake: A combination of sour cream, a touch of buttermilk, and an extra yolk yields a moist, tender crumb. Full-fat Greek yogurt can replace sour cream in equal measure if needed.
• Glaze: A simple vanilla glaze brightens the cake and adds a finishing hint of sweetness without overpowering the streusel.

Success tips

• Pan choice: A 9-inch springform pan works well—it’s easy to unmold and slices come out clean. If you don’t have a springform, a well-greased 9-inch cake pan will work but unmolding may be trickier.
• Prepare the pan: Butter the bottom and sides, dust lightly with flour, and tap out excess flour for an even release.
• Mixing: Combine batter ingredients until just incorporated. The batter should be thick and spoonable; overmixing can produce a denser cake. Aim for a tender crumb rather than an aerated, cake-like sponge.

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How to make sour cream coffee cake

Streusel: In a medium bowl whisk together 1 1/4 cups (175 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 cup (185 g) lightly packed light brown sugar, 2 teaspoons cinnamon and 1/2 teaspoon salt. Add 10 tablespoons (140 g) melted unsalted butter and mix with a fork until the mixture forms coarse crumbs. Stir in 1/2 cup (60 g) finely chopped pecans (or walnuts). Chill the streusel in the freezer while you prepare the cake batter so it stays crumbly and easy to sprinkle.

Cake batter: Whisk together 2 cups (280 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl or stand mixer, beat 10 tablespoons (140 g) unsalted butter (room temperature) with 1 cup (200 g) granulated sugar and 2 teaspoons vanilla extract at medium speed until light and fluffy. Add 2 large eggs, then 1 large egg yolk, beating well after each addition. In a separate small bowl combine 1 1/4 cups (300 g) sour cream with 1/3 cup (80 g) low-fat buttermilk. With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Scrape the bowl as needed; the batter should be thick and smooth.

Assemble: Spoon half the batter into the prepared 9-inch pan and smooth. Sprinkle half of the chilled streusel in an even layer over the batter. Top with the remaining batter and smooth gently. Finish by sprinkling the remaining streusel evenly over the top. Tap the pan on the counter to release large air pockets.

Bake: Preheat the oven to 350°F (175°C). Bake the cake for 65 to 75 minutes, or until the top is deeply golden and a toothpick inserted near the center comes out with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the final 25–35 minutes of baking. When done, transfer the pan to a wire rack and cool for 20 minutes before removing the sides if using a springform. Cool at least 1 hour before glazing so the glaze sets nicely and the cake slices cleanly.

Ingredients

Streusel

• 1 1/4 cups (175 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 cup (185 g) lightly packed light brown sugar
• 2 tsp cinnamon
• 1/2 tsp salt
• 10 Tbsp (140 g) unsalted butter, melted
• 1/2 cup (60 g) pecans, finely chopped

Cake

• 2 cups (280 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 Tbsp (140 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1 large egg yolk
• 1 1/4 cups (300 g) sour cream, room temperature
• 1/3 cup (80 g) low-fat buttermilk, room temperature

Vanilla glaze

• 1 Tbsp (14 g) unsalted butter, melted
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1 cup (120 g) powdered sugar
• 2 Tbsp (30 g) milk

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Instructions

1. Preheat oven to 350°F (175°C). Butter and lightly flour a 9-inch springform or cake pan.
2. Make the streusel: mix dry ingredients, add melted butter and stir until crumbly, then fold in pecans. Chill while preparing the batter.
3. Make the cake: whisk dry ingredients. Beat butter, sugar and vanilla until light. Add eggs and yolk one at a time. Alternate adding dry ingredients with the sour cream–buttermilk mixture, beginning and ending with the dry ingredients.
4. Assemble: spread half the batter in the prepared pan, top with half the streusel, add remaining batter, then the remaining streusel. Tap to remove air pockets.
5. Bake 65–75 minutes, tenting with foil if the top darkens too quickly. Cake is done when a tester comes out with a few moist crumbs and the top springs back.
6. Cool in pan 20 minutes, remove sides, and cool at least 1 hour before glazing.
7. Glaze: whisk melted butter, salt, vanilla, powdered sugar and milk until smooth. Drizzle over cooled cake and let set.
8. Store: keep at room temperature up to 2 days or refrigerate up to 4 days wrapped well. Reheat briefly in a low oven before serving if desired.

Equipment

• 9-inch springform pan (or 9-inch round cake pan)
• Mixing bowls and whisk
• Stand mixer or hand mixer (optional)
• Offset spatula or regular spatula
• Wire cooling rack

Notes

Streusel amount: This recipe produces a generous streusel topping. If you prefer less streusel, reduce the amount or freeze any extra in a resealable bag for up to 2 months; it’s great on muffins or quick bread.

Sour cream substitute: Full-fat Greek yogurt works as a one-to-one substitute for sour cream and yields similar texture and flavor.

Freezing slices: Wrap individual slices tightly in plastic wrap and freeze up to 2 months. Reheat in a 325°F oven for 10–15 minutes or until warmed through.