This soft and spongey cinnamon sour cream coffee cake is full of cinnamon flavor and is layered with a crunchy cinnamon pecan streusel! Whether you're hosting a brunch or simply craving a cozy treat with your afternoon coffee, this cake will surely become a favorite.
This recipe was adapted from my grandmother's iconic coffee cake. She was a massive baker, and the secretary to several Kentucky governors, and this was reportedly their favorite bake of hers. She would get up at 5 am and make a massive bundt version of this. I have adapted it down to this smaller size and updated the filling and topping to pack an ever-bigger punch of flavor.
I love baking with cinnamon and winter spices; this Perfect Apple Butter Pound Cake is another one of my favorites!
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Why I Love This Recipe
- Rich Cinnamon Flavor: there is cinnamon in the cake and pecan streusel topping, making this cozy coffee cake full of cinnamon flavor.
- Easy to Make: this cake is super easy to make
- Pecan Crunch: Enjoy the delightful contrast of the soft crumb with the satisfying crunch of pecans in the streusel, adding a layer of texture that elevates each bite.
Key Ingredients:
- All-Purpose Flour Provides the structure for the cake.
- Butter: Adds richness and moisture to the batter. A high fat butter like Kerrygold produces the best crumb.
- Granulated Sugar : Sweetens the cake and contributes to its texture.
- Sour Cream : Creates a moist and tender crumb.
- Eggs : Bind the ingredients together and add structure.
- Vanilla Extract : Infuses a warm and inviting flavor.
- Ground Cinnamon: Infuses a warm and aromatic flavor.
- Chopped pecans: Provides a delightful crunch!
See recipe card for quantities.
How To Make This Recipe:
Step 1: Beat butter and sugar in a large bowl of an electric mixer until fluffy. Followed by the eggs and vanilla.
Step 2: Mix in the sour cream and then all the dry ingredients.
Step 3: Add half of the batter to a buttered and lined 9x9 baking dish.
Step 4: Make the cinnamon pecan streusel by cutting the butter into the flour, cinnamon, sugar, and flour.
Step 5: Add half of the streusel to the top of the first layer of the cake, then top with the remaining cake batter and add the remaining topping. Then bake!
Expert Tips
- Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature. This helps achieve a smoother batter.
- Don't Overmix: Mix the batter until just combined. Overmixing can lead to a dense cake.
- Customize the Streusel: Feel free to add your favorite nuts or a hint of citrus zest to the Streusel for a personalized touch.
Substitutions
- Sour Cream Substitute:
- If you're out of sour cream, you can use Greek yogurt as a substitute.
- Nut-Free Version:
- Omit the nuts from the streusel or replace them with rolled oats for a nut-free option.
Here's A Video Showing How To Make This Recipe:
FAQ
Yes, this coffee cake freezes well. Ensure it's wrapped tightly in plastic wrap and stored in an airtight container.
You can use a different pan size, but adjust the baking time accordingly. Smaller pans may require more baking time, while larger pans may need less.
Absolutely! The flavors of this coffee cake develop even more the next day. Store it covered at room temperature.
Looking for other recipes like this? Try these:
Cinnamon Sour Cream Coffee Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 9x9 cake 1x
- Category: Coffee Cake
- Method: Baked
- Cuisine: American
Description
This soft and spongey cinnamon sour cream coffee cake is full of cinnamon flavor and is layered with a cinnamon pecan streusel!
Ingredients
Cake
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 ⅔ cups all-purpose flour
- 1 cup sour cream
- ½ tsp salt
Cinnamon Pecan Streusel
- ⅔ cup light brown sugar
- ⅔ cup all-purpose flour
- 2 ½ tsp ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold cubes
- 1 cup chopped pecans
Instructions
- 1. Heat oven to 350 degrees.
- 2. Butter and line a 9x9 pan with parchment paper.
- 3. Beat butter and sugar in a large bowl of an electric mixer until fluffy.
- 4. Beat in eggs and vanilla.
- 5. Sift flour, cinnamon, baking powder and baking soda.
- 6. Alternatively, add sour cream and flour mixture to the batter.
- 7. Create the streusel by cutting the butter into the sugar, flour, cinnamon, and pecans.
- 8. Put half of the cake batter into the prepared pan.
- 9. Top with half of the nut mixture.
- 10. Top with remaining batter.
- 11. Top with the remaining nut mixture.
- 12. Bake until pick inserted in the middle comes out clean, 30-40min.
Notes
Spoon and level the flour
*This recipe was created using diamond salt
Using a hit fat butter like Kerrygold produces a moister and superior crumb.
Buttering or greasing the pan before adding the parchment helps it stay in place while adding the cake batter.
Elizabeth says
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