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Close up on white serving plate.

Sour Cream Coffee Cake

Sour Cream Coffee Cake, buttery and tender with a pecan-cinnamon-brown sugar streusel filling and topping. Warm and comforting on a weekend morning.
Course Breakfast
Cuisine American
Keyword crumb top coffee cake, homemade coffee cake, sour cream coffee cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 675kcal
Author Kelly Wildenhaus | the hungry bluebird


  • ½ lb unsalted butter, melted and cooled
  • 2 cups white sugar
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 tsp vanilla
  • cups flour
  • ¼ cup wheat germ or bran
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup chopped pecans
  • 2 tbsp dark brown sugar
  • 2 tsp ground cinnamon


  • Preheat oven to 350ºF. Butter and flour a 10 x 6 baking dish. (I used an 8 x 8)
  • In a small bowl, combine chopped pecans, brown sugar and cinnamon and toss to mix.
  • In a large bowl, combine melted butter, white sugar, eggs, sour cream and vanilla. Mix well.
  • Stir in the flour, wheat bran, salt and baking powder and mix until just combined. Do not over mix.
  • Spoon/spread half the batter into the prepared baking dish. Sprinkle on half of the nut mixture. Cover with the remaining batter and sprinkle the rest of the nut mixture on top.
  • Bake until golden on top and firm, about 40 - 50 minutes. Cool on a rack for at least 10 minutes. Serve warm.


  • I find it takes longer to bake, about 1 hour. If it is jiggly, it's not ready. A toothpick inserted in the middle should have moist crumbs on it.
  • Also, I have used less butter than the recipe calls for, like a stick and a half or even less. It turns out fine but I think it's better with two full sticks.


Calories: 675kcal | Carbohydrates: 76g | Protein: 7g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 374mg | Potassium: 179mg | Fiber: 3g | Sugar: 55g | Vitamin A: 956IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg