For a richer flavor, use European-style butter. If you don't have pecans, walnuts or almonds make a fine substitute. To prevent the streusel from sinking into the cake, toss it with a tablespoon of flour before sprinkling it on top. This cake can be stored in an airtight container at room temperature for up to 3 days.
Sour Cream Streusel Coffee Cake
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING16 People
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VIEWS24
Indulge in the comforting embrace of this Sour Cream Streusel Coffee Cake, a symphony of tender cake, tangy sour cream, and a delightful, crunchy streusel topping. Perfect for a leisurely brunch or a sweet afternoon treat, this cake is sure to become a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol64 mg
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Fiber1 g
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Protein5 g
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Saturated Fat8 g
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Sodium169 mg
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Sugar43 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes) Grease and flour a 10-inch tube pan. Alternatively, coat the pan with non-stick cooking spray and dust with bread crumbs. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
02
Step
2 mins
In a small bowl, prepare the streusel topping: combine brown sugar, cinnamon, and chopped pecans. Mix well and set aside. (2 minutes)
03
Step
5 mins
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes) Beat in the eggs one at a time, then stir in the vanilla extract.
04
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)
05
Step
3 mins
Spoon half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Repeat with the remaining batter and streusel mixture. (3 minutes)
06
Step
1 hrs 5 mins
Bake in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (60-70 minutes)
07
Step
10 mins
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
08
Step
5 mins
Once the cake is completely cool, prepare the glaze: In a small bowl, whisk together the confectioners' sugar and milk, adding the milk one tablespoon at a time, until you reach your desired consistency. Drizzle the glaze evenly over the cooled cake. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Jakayla Vandervort
May 2, 2025I skipped the streusel this time and it still turned out great! It's a very versatile recipe.
Dale Leuschkerau
Apr 30, 2025Easy to follow recipe and the cake turned out perfectly. My family loved it!
Jalyn Cronin
Apr 22, 2025This cake is absolutely delicious! The sour cream makes it so moist and the streusel is the perfect amount of sweetness and crunch.
Joelle Leannon
Mar 20, 2025I made this for a brunch party and it was a huge hit! Everyone loved it and asked for the recipe.