This Sour Cream Coffee Cake is soft, buttery, and layered with a sweet cinnamon sugar filling loaded with crunchy nuts. Perfect for brunch, breakfast, or dessert, this classic coffee cake bakes up tender, flavorful, and slices beautifully.
Sour Cream Coffee Cake is one of those timeless bakes that feels instantly comforting. It’s rich without being heavy, gently sweet, and packed with warm cinnamon flavor in every bite.
The nut-filled cinnamon layer adds texture and just the right amount of crunch, while the sour cream keeps the cake moist and tender all the way through. This is the kind of cake that belongs on the counter with a pot of coffee nearby.
It’s delicious for a weekend breakfast or brunch, or even a holiday morning like Christmas. Great for dessert too!
What I Love About This Recipe
- I love the contrast of textures in this old-fashioned cake. The soft, tender crumb pairs perfectly with the crunchy cinnamon nut filling. Every slice has a little bit of everything. It keeps the cake interesting from first bite to last.
- The cinnamon flavor really shines here. It’s warm and cozy without overpowering the cake itself. The filling melts slightly into the batter as it bakes, creating pockets of sweet spice. That’s what makes this a true coffee cake.
- This recipe is incredibly reliable. It bakes evenly, slices cleanly, and holds its shape beautifully. It’s great for entertaining because it looks impressive without requiring extra decoration.
- I also love how versatile it is. It can easily be adjusted to your personal taste. It works just as well for breakfast or brunch as it does for dessert. Serve it plain, dusted with powdered sugar, or alongside fresh fruit.
Equipment You May Need
- Tube Pan – A 10-inch tube pan helps the cake bake evenly.
- Mixing Bowls – Small and large bowls for filling, batter, and dry ingredients.
- Electric Hand Mixer– Makes creaming butter and sugar easier and smoother.
- Wire Cooling Rack – Allows the cake to cool evenly before slicing.
(Full printable recipe card is at bottom of post.)
Sour Cream Coffee Cake Ingredients
For the Filling
- Granulated Sugar – Sweetens the cinnamon layer.
- Chopped Walnuts or Pecans – Add crunch and richness.
- Ground Cinnamon – Provides warm, classic flavor.
For the Cake
- All-Purpose Flour – Gives the cake structure while staying tender.
- Baking Powder and Baking Soda – Help the cake rise properly.
- Salt – Balances sweetness and enhances flavor.
- Unsalted Butter – Adds richness and moisture.
- Granulated Sugar – Sweetens the batter evenly.
- Vegetable or Canola Oil – Keeps the cake moist.
- Eggs – Provide structure and richness.
- Vanilla Extract – Adds depth of flavor.
- Sour Cream – Keeps the cake soft and tender.
How to Make Sour Cream Coffee Cake
Step One: Prepare the Oven and Pan
Preheat the oven to 350°F. Grease and lightly flour a 10-inch tube pan and set aside.
Step Two: Make the Filling
In a small bowl, mix together the sugar, chopped nuts, and cinnamon until well combined. Set aside.
Step Three: Mix the Dry Ingredients
In a large bowl, stir together the flour, baking powder, baking soda, and salt until evenly blended.
Step Four: Cream the Butter and Sugar
In another large bowl, beat the butter on medium speed until smooth. Beat in the sugar and oil until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then mix in the vanilla and sour cream.
Step Five: Combine the Batter
Slowly beat the wet ingredients into the dry ingredients just until blended.
Step Six: Assemble the Cake
Spoon half of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon nut filling over the batter. Top with the remaining batter and smooth the top.
Step Seven: Bake the Cake
Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly, then remove from the pan and cool completely on a wire rack.
Serving Suggestions
- Serve warm or at room temperature.
- Pair with coffee or tea.
- Add fresh fruit or fruit salad on the side.
- You could drizzle a quick homemade vanilla glaze on top.
- Makes a great breakfast or brunch dish, or even a yummy dessert topped with ice cream and a good caramel sauce.
- Leftovers make a great, quick, everyday afternoon snack!
Quick Tips for Best Results
- Use full-fat sour cream for the best texture.
- Don’t overmix the batter to keep it tender.
- Let the cake cool before slicing for clean cuts.
- I haven’t tried it, but you can try making this cake in other forms, such as muffins or mini muffins, or in a bundt pan, loaf pan, or springform pan. I can’t guarantee results. Be sure to adjust the baking time as needed.
Sour Cream Coffee Cake FAQ
How should I store the Sour Cream Coffee Cake?
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Can I freeze the Sour Cream Coffee Cake?
Yes, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
How long will the Sour Cream Coffee Cake last?
It stays fresh for several days when stored properly.
Substitutions?
You can substitute Greek yogurt for the sour cream or use a different nut variety. Instead of or in addition to the cinnamon, you can use your favorite spice or spice blend, such as cardamom, allspice, nutmeg, apple pie seasoning, etc. You can use any nuts you’d like, such as pecans, walnuts, almonds, pistachios, hazelnuts, etc.
Can I use low-fat ingredients?
Low-fat sour cream or yogurt may affect texture. Full-fat works best.
What else can I add to this recipe?
A simple powdered sugar glaze or streusel topping would work beautifully. You can try adding other things, such as fruit or baking chips to the batter or filling, such as chocolate chips (mini or regular), blueberries, cranberries, cherries, raspberries, chopped strawberries, coconut, and/or raisins. You could add a little citrus zest to the batter, such as orange, lemon, or lime. To the batter, you can also add a little more vanilla extract or almond extract.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based butter, yogurt, and egg substitutes.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free -A 1:1 gluten-free flour blend may work, but results can vary.
Other Brunch Recipes You May Enjoy
- Cannoli Cinnamon Rolls – Two dishes in one, cinnamon rolls and Italian cannoli
- Pull-Apart Monkey Bread – An easy twist to a classic dish.
- Coffee Caramel Pecan Rolls – Classic pecan rolls with a little coffee for a simple twist.
Hope you enjoy this amazing Sour Cream Coffee Cake recipe. Tell me in the comments if you made any changes to the recipe.
If you like this from-scratch Sour Cream Coffee Cake, you might also like these easy Cinnamon Muffins!
Sour Cream Coffee Cake
Ingredients
Filling:
- ½ cup granulated sugar
- 1 cup chopped walnuts or pecans
- 1½ teaspoons ground cinnamon
Cake:
- Butter for greasing the pan
- 2¼ cups all-purpose flour plus more for dusting the pan
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsalted butter softened
- 1 cup granulated sugar
- ⅓ cup vegetable or canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 350˚F. Grease and flour a 10-inch tube pan.
- Make the filling. In a small bowl, mix together ½ cup sugar, walnuts, and cinnamon until well combined. Set aside.
- In a large bowl, mix the flour, baking powder, baking soda, and salt until well blended.
- In a separate large bowl, beat the butter with an electric mixer on medium speed for about 10 seconds, or until smooth. Beat in 1 cup sugar and oil, until well blended and light and fluffy, about 2 minutes. Beat in the eggs, one at a time, beating after each egg is added. Beat in the vanilla, then beat in the sour cream.
- Slowly beat the butter mixture into the dry ingredients until just blended.
- Spoon half of the cake batter into the tube pan. Spread with a spoon to form an even layer across the bottom of the pan. Sprinkle half of the nut filling over the batter, then top with the remaining batter.
- Bake the cake for 45 to 60 minutes, or until a toothpick inserted into the middle comes out clean. Cool slightly, then remove from the pan to cool completely on a wire rack.
Notes
- For best results, try to use full fat sour cream (or yogurt).
- Instead of sour cream, you can use plain Greek yogurt.
- You can make this into a nut-free version by substituting chocolate chips for the walnuts or just leaving the nuts out.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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