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Sour Cream Streusel Coffee Cake

I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. —Sandra Munyon, Watertown, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • TOPPING:
  • 1/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish.
  • In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 268 calories, 12g fat (6g saturated fat), 55mg cholesterol, 230mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.
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Reviews

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Average Rating:
  • Deborah
    Oct 25, 2020

    Love it! I made it in a 9" square pan and put the streusel only on the top because I didn't read the directions. The only thing I added was a tablespoon of flour to the streusel. Someone said it was dry, but I can't imagine that unless it's because it was made in a large pan. This will now be a favorite!

  • gk33061
    Nov 18, 2019

    I had leftover sour cream and was looking for a recipe to use it in. This recipe is simple and very tasty. I took it to work and it was devoured. I omitted the pecans due to allergies. I will definitely make this again.

  • Jesharelah
    Jun 1, 2019

    Made it in a 9 x 13 pan and it was perfect. As other reviewers said, you can't really pour the batter, so just scoop and spread onto the bottom and then put little dollops on the second layer.

  • ChrisD1717
    Apr 25, 2019

    AMAZING! After reading the comments about it hard to spread on the bottom. I decided to use an 11x7 dish. It was even difficult spreading half the batter in that. I can't imagine doing it in a 13x9 dish. But it turned out perfect. I also just dolloped the batter on top, and the coffeecake turned out great. Love the taste of the cinnamon. My brother, who isn't a big sweets eater, devoured it. Thanks for another great recipe.

  • bicktasw
    Apr 20, 2019

    I made this cake with a few minor changes. I used margarine instead of butter and I added mini-chocolate chips to the streusel mix and omitted the pecans. I also used my stand mixer to make the batter which, I believe, gave the cake a fluffier texture. I sprayed the 9X13 pan with baking spray and added 2/3 of the batter to the bottom of the pan, spread it out and sprinkled 1/2 of the streusel mixture on top. For the last (2nd) layer, I just put spoonfuls of batter on top, sprinkled the remaining streusel on top and then gently ran a knife through the 2 layers of batter to distribute to chocolate chips and streusel more evenly. Next time I make it I want to include the pecans (toasted) and maybe some raisins or sweetened dried cranberries. This is a great recipe that is easy to make. Five stars for sure! Volunteer Field Editor

  • ellimaye1
    Apr 9, 2018

    Yummy! I will definitely make again. I added raisins to the inside topping. Worked perfectly in a 9 x 13 pan.

  • manga
    May 17, 2017

    I put the batter in a 9 x9 pan and it barely fit. I agree with climber girl.. I had to drop the batter on top and couldn't spread it because of the streusel. It did come out somewhat dry.

  • buttermilk maid
    Jan 2, 2017

    A wonderful version of sour cream coffee cake. Easy. I added butterfinger chips to my topping. It gave even more crunch. Great basic coffee cake and I will make a number of variations. The 13x9 pan was just right. The only other pan I might have used is a springform pan. It could then be cut into wedges. A KEEPER.

  • avassalo
    Nov 20, 2016

    I followed the recipe as it stated regarding ingredient quantity and pan size. I had to very carefully spread the batter to cover the pan for the first layer, but once that it was done it did turn out quite well. I would definitely make again but would maybe try it in a slightly smaller pan. It tasted great, however for me the pan size was an issue.

  • climbergirl
    Jun 19, 2016

    I've made this recipe twice now and I probably won't make it again. It's too dry. I think it should probably have butter or something cut into the topping to make it less so.Additionally, I have complaints about the recipe itself. First, there is no "pour" of the batter as the recipe says. It's scrape it into the pan and then carefully spread it to all the corners because the batter is so thick. Which leads me to the next complaint - there is no way this could be made in a 9x13 pan. The first time I made it, I fortunately recognized there was not enough batter and put it in a 9x9. It just barely fit in a 9x9 and probably would have been easier in an 8x8 or small cake pan. Also, the picture accompanying this recipe is very misleading. The cake doesn't even turn out as thick as it is in the picture when made in a 9x9.