Sour Cream Coffee Cake

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Sour Cream Coffee Cake

If you don’t have time to make cinnamon rolls and need to feed a crowd for brunch, then this is the recipe for you. This recipe was baked in a 10” by 10” square cake pan but can easily be baked in a 9” by 13” cake pan. The layer of cinnamon and pecans in the center are a welcomed surprise, while the nutmeg and cardamom in the cake give it an extra layer of flavor.


Recipe Details

  • Yield: 10 (30-36 Servings)
  • Course:
  1. Streusel Center: In a medium bowl, mix together all ingredients. Set aside.
  2. Streusel Topping: In a medium bowl with 2 forks, mix together all ingredients until crumbly.
  3. Sour Cream Cake: Preheat oven to 325°F.
  4. Butter a 10” by 10” cake pan.
  5. In an electric mixer fitted with a paddle attachment, cream butter and sugar on medium speed until fluffy.
  6. Add eggs one at a time and mix until fully incorporated.
  7. Add sour cream and milk; mix until incorporated.
  8. In a medium bowl sift together flour, baking powder, baking soda, salt, nutmeg and cardamom.
  9. Add vanilla to butter mixture then add flour mixture. Mix until just incorporated but not over mixed.
  10. Spread half of the cake batter in cake pan.
  11. Sprinkle streusel center mixture over top.
  12. Spread the remaining cake batter on top of the streusel center.
  13. Top with streusel topping.
  14. Bake at 325 degrees for 55-60 minutes or until a toothpick inserted into the center comes out clean.

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