The Perfect 15-Minute Sour Cream Coffee Cake Recipe

Are you ready to elevate your brunch game with the ultimate indulgence? This moist and flavorful Sour Cream Coffee Cake recipe is your answer! With just 15 minutes of prep time, you’ll have a delightful, crowd-pleasing treat that pairs perfectly with your morning coffee or tea.

Why Sour Cream Coffee Cake is a Brunch Essential

When it comes to making a brunch spread unforgettable, a delicious Sour Cream Coffee Cake can be the star of the table. With its moist, tender crumb and a crunchy cinnamon-pecan streusel, this coffee cake is more than just a dessert it’s a comforting, soul-warming experience. Whether you’re hosting a family gathering, celebrating a holiday, or simply looking for a treat to enjoy with your morning cup of coffee, this cake is quick, easy, and guaranteed to impress.

The secret ingredient that makes this Sour Cream Coffee Cake so special? Sour cream. It adds a tangy richness to the batter, ensuring every bite is moist and flavorful. Plus, the layers of cinnamon and pecan topping create a delightful contrast of textures.

Why You’ll Love This Recipe

1. Quick and Easy

Sour Cream Coffee Cake is designed for convenience. With just 15 minutes of preparation and simple ingredients you likely already have in your pantry, you’ll have a cake that tastes like you spent hours in the kitchen.

2. Perfect Texture

The addition of sour cream ensures the cake is soft and moist, while the crunchy streusel topping adds an irresistible texture.

3. Versatile

Sour Cream Coffee Cake is perfect for brunch, dessert, or even a mid-day snack. It’s also a great make-ahead option for busy mornings or special occasions.

4. Customizable

Prefer walnuts over pecans? Want to add a hint of nutmeg or a splash of maple syrup? This recipe is incredibly adaptable to suit your taste preferences.

5. Impressive Yet Simple

Despite its gourmet taste, this coffee cake is beginner-friendly. It’s a no-fuss recipe that delivers bakery-quality results every time.

Ingredients

The ingredients for this Sour Cream Coffee Cake are simple and easily accessible. Here’s what you’ll need, along with some tips to make the most of each component:

For the Cake Batter:

1. Butter (½ cup): Use unsalted butter, softened at room temperature, to create a creamy base.
2. Granulated Sugar (1 cup): Adds the perfect level of sweetness.
3. Egg (1 large): Provides structure and richness to the cake.
4. Sour Cream (½ cup): The star ingredient! It ensures the cake remains moist and flavorful.
5. Milk (2 tablespoons): Helps to achieve the right batter consistency.
6. Vanilla Extract (½ teaspoon): Enhances the overall flavor of the cake.
7. All-Purpose Flour (1 cup): The foundation of the cake.
8. Baking Powder (½ teaspoon) and Baking Soda (¼ teaspoon): These ensure the cake rises perfectly.
9. Kosher Salt (½ teaspoon): Balances the sweetness and enhances the flavors.

For the Cinnamon-Pecan Streusel:

1. All-Purpose Flour (⅓ cup): Forms the base of the streusel.
2. Light Brown Sugar (¼ cup): Adds a caramel-like sweetness.
3. Ground Cinnamon (1 teaspoon): Brings warmth and spice.
4. Butter (3 tablespoons): Helps create a crumbly texture.
5. Chopped Pecans (1 cup): Provides crunch and nuttiness.

Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan and set it aside.

Step 2: Make the Streusel Topping

• In a medium bowl, combine flour, brown sugar, and cinnamon.
• Add the butter and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
• Stir in the chopped pecans and set aside.

Step 3: Mix the Batter

1. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is crucial for a tender cake.
2. Add Wet Ingredients: Mix in the egg, sour cream, milk, and vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to ensure a soft texture.

Step 4: Assemble the Cake

• Spread half of the batter evenly into the prepared pan.
• Sprinkle half of the streusel topping over the batter.
• Add the remaining batter on top and gently spread it out.
• Finish with the remaining streusel topping.

Step 5: Bake

Place the pan in the preheated oven and bake for 40–50 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, your coffee cake is ready.

Step 6: Cool and Serve

Allow the cake to cool in the pan for at least 10 minutes before slicing. Serve warm or at room temperature for the best taste.

Expert Tips

1. Use Room-Temperature Ingredients: This ensures the batter mixes evenly, resulting in a smoother texture.
2. Don’t Overmix: Overmixing can lead to a dense cake. Stir just until the ingredients are combined.
3. Check for Browning: If the top is browning too quickly, loosely cover the cake with aluminum foil halfway through baking.
4. Chop Pecans Finely: For the perfect streusel texture, make sure the pecans are finely chopped.
5. Make It Ahead: This cake tastes even better the next day as the flavors have more time to meld.

Variations

1. Nut-Free Version: Omit the pecans and replace them with rolled oats or shredded coconut for texture.
2. Fruit-Infused: Add a layer of fresh blueberries or diced apples between the batter layers for a fruity twist.
3. Gluten-Free: Use a 1-to-1 gluten-free all-purpose flour substitute.
4. Spice It Up: Add a pinch of nutmeg or cardamom to the streusel for extra warmth.
5. Chocolate Lover’s Dream: Mix mini chocolate chips into the batter or sprinkle on top of the streusel.

Serving Suggestions

• With Coffee or Tea: As the name suggests, this coffee cake pairs beautifully with a hot cup of coffee or tea.
• With Fresh Fruit: Serve alongside a bowl of

  fresh berries or a fruit salad to add a refreshing element to your brunch spread.

  With Whipped Cream: For an extra indulgence, top slices with a dollop of freshly whipped cream.

  As a Gift: Wrap individual slices in parchment paper and tie with a ribbon for a thoughtful homemade gift.

  Storage and Reheating

  • Room Temperature: Store leftover coffee cake in an airtight container at room temperature for up to 2 days.
  • Refrigeration: To extend freshness, refrigerate the cake for up to 5 days. Warm slices in the microwave for 10–15 seconds before serving.
  • Freezing: Wrap individual slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

  FAQ

  Can I make this recipe without sour cream?
  Yes, you can substitute sour cream with plain Greek yogurt or buttermilk for similar results.

  Can I double this recipe?
  Absolutely! Use a 9×13-inch pan and adjust the baking time to 50–60 minutes.

  Why is my coffee cake dry?
  Overbaking or using too much flour can lead to dryness. Make sure to measure ingredients accurately and check the cake for doneness early.

  Can I use other nuts instead of pecans?
  Yes, walnuts or almonds work well as substitutes.

  What’s the best way to reheat this coffee cake?
  Warm slices in the microwave for a few seconds or in a low oven (300°F/150°C) for 5–10 minutes to refresh the texture.

  Enjoy this delectable Sour Cream Coffee Cake at your next brunch or gathering it’s guaranteed to impress and delight!

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  The Perfect 15-Minute Sour Cream Coffee Cake Recipe

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  This moist and flavorful Sour Cream Coffee Cake comes together with just 15 minutes of prep time! Topped with a crunchy cinnamon-pecan streusel, it’s the ultimate brunch treat that pairs perfectly with coffee or tea.

  • Total Time: 55–65 minutes
  • Yield: 8 servings 1x

  Ingredients

  Scale 1x2x3x

  For the Cake Batter:

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • ½ cup sour cream
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt

  For the Cinnamon-Pecan Streusel:

  • ⅓ cup all-purpose flour
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 1 cup chopped pecans

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  Instructions

  1. Prepare the Pan and Oven:
     • Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
  2. Make the Streusel Topping:
     • In a medium bowl, combine flour, brown sugar, and cinnamon.
     • Add butter and use a fork or pastry cutter to mix until it resembles coarse crumbs.
     • Stir in chopped pecans.
  3. Mix the Batter:
     • Cream butter and sugar in a large mixing bowl until light and fluffy.
     • Mix in egg, sour cream, milk, and vanilla until smooth.
     • In another bowl, whisk together flour, baking powder, baking soda, and salt.
     • Gradually add dry ingredients to the wet mixture, stirring just until combined.
  4. Assemble the Cake:
     • Spread half the batter in the prepared pan.
     • Sprinkle with half the streusel topping.
     • Add the remaining batter and spread gently.
     • Finish with the remaining streusel.
  5. Bake:
     • Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve:
     • Let the cake cool in the pan for 10 minutes. Slice and serve warm or at room temperature.

  Notes

  • Use room-temperature ingredients for a smoother batter.
  • Avoid overmixing to keep the cake tender.
  • Cover loosely with foil if the top browns too quickly.
  • This cake is perfect for making ahead it tastes even better the next day!

  • Author: Kim
  • Prep Time: 15 minutes
  • Cook Time: 40–50 minutes
  • Category: Brunch, Desserts
  • Method: Baking
  • Cuisine: American

  Nutrition

  • Serving Size: 1 slice
  • Calories: ~280
  • Sugar: 18g
  • Sodium: 230mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg