This Sour Cream Coffee Cake is not only incredibly EASY to make, it’s absolutely delicious! A tender crumb cake with cinnamon pecan topping. You wont be able to stop at just one piece.
Nothing says brunch like homemade coffee cake! If you love breakfast/brunch recipes, you may also like this Apple Coffee Cake, Quiche Lorraine, Easy Homemade Scones, and Lemon Blueberry Bread.
Why I Love this Recipe:
1. Ingredients I have on hand. This recipe uses simple pantry ingredients which makes it perfect for an easy brunch or dessert.
2. The pecan topping. The topping is where this cake really shines. It’s layered both inside the cake and on top, adding the best cinnamon sweetness throughout, and the perfect crunch on top.
3. Enjoy it anytime of day. The cake is soft and tender without being overly sweet and I feel like it can pass as breakfast, brunch, or even dessert. Make sure to try this Apple Coffee Cake too!
Why is it called coffee cake?
Coffee cake is a term given to foods that are intended to be eaten with coffee, or other brunch type foods. Imagine little cakes you would serve at a tea party or having coffee with a group of friends. There is generally not coffee in the actual cake but it is usually a sweet cake with light streusel or icing.
How to make Sour Cream Coffee Cake:
1. Cream butter and sugar. Add egg, sour cream, milk and vanilla and mix.
2. Add dry ingredients: In a separate bowl whisk together the flour, salt, baking soda and baking powder. Add dry ingredients to butter mixture and mix just until combined.
3. Add ½ batter to pan. Make the pecan topping by combining the ingredients in a bowl. Spoon half of the batter into a greased 8×8 pan and smooth into an even bottom layer. Sprinkle half of the pecan topping over the batter.
5. Add remaining batter. Spoon remaining batter on top and smooth into an even layer. Sprinkle remaining topping mixture over the top.
6. Bake for 40-50 minutes or until a toothpick inserted comes out clean. Check the mixture about half way through baking –you may want to put a piece of tinfoil over the top to keep the top from browning too much. Allow to cool for at least 10 minutes before serving.
Make Ahead And Freezing Instructions:
To make ahead: This cake can definitely be made the morning of or even the night before. Store it on the countertop for 1-2 days or in the refrigerator for up to 5 days. It does dry out easily so it tastes best made fresh!
Consider trying these popular brunch recipes:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Peach Scones
- Poppy Seed Cake
- Broccoli Cheese Quiche
- Lemon Zucchini Bread
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Recipe
Sour Cream Coffee Cake
Ingredients
- 1/2 cup butter
- 1/2 cups granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 Tablespoons butter
- 1 cup finely chopped pecans
Instructions
- Lightly grease an 8x8 inch baking pan. Preheat oven to 350 degrees F.
- Make topping: Combine flour, brown sugar and cinnamon in a bowl. Add butter and cut in with works or a pastry blender until there are no large pieces. Stir in nuts.
- In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream, milk and vanilla and mix.
- In a separate bowl whisk together the flour, salt, baking soda and baking powder.
- Add dry ingredients to wet mixture and mix just until combined.
- Spoon half of the batter into your prepared pan and smooth into an even bottom layer.
- Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
- Sprinkle remaining topping mixture over the top.
- Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.
- Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much.
- Allow to cool for at least 10 minutes before serving.
Notes
Nutrition
Did You Make This Recipe?
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I originally shared this recipe December 2016. Updated March 2020 with process photos and instructions.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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Tastes delicious! Maybe a little dry, but not any more dry than any other cake like this. Cooked at 325 for 35 mins in a glass pan in a convection oven and it was about perfect. Also removed the pecans and doubled the topping, and definitely glad I did because without the nuts it doesn’t go very far.
Yes, batter is a bit stiff, but turned out so yummy. I used homemade Greek yogurt as I did not have sour cream. Still turned out great!
It would have been helpful to describe the consistency of the flour mixture. It’s so doughy that it is a challenge to try to spread it, let alone spread on a layer of dry crumble of nuts. Just stating “spoon the mixture” is not helpful enough. Also, not everyone has time to watch a video, and I think if the instruction is accurate they shouldn’t need to. Thank you for listening!
Okay second comment since I forgot to rate, but also watched video and looks like “creaming” butter and sugar is minimal. I still think so yummy and will just adjust next time.
Glad to see other cooks discussing stiffness of batter. I thought maybe I overworked the batter after adding dry ingredients. I actually made a second batch of batter to use and it turned out wonderfully. Just made it for second time and even though I worked the batter less it was still stiff. Maybe we don’t need to spread it evenly on second layer? At any rate it is SO yummy. Everyone loved it.
Question – can you substitute walnuts in this recipe?
Yes, you can definitely substitute walnuts for pecans in the sour cream coffee cake recipe.
The batter on this was a bit stiff and hard to spread evenly so I was unsure about it as I put it in the oven, but it turned out beautifully. My family LOVED it!
Yes, the batter is stiff and hard to spread. This tastes amazing anyway. I only needed 33 minutes.
I made this recipe today and it was a big hit. I did double the recipe and used a Bundt pan. I also cooked it at 350 for 35 min. It was moist and flavorful
Really wish I’d trusted my gut (recipe didn’t seem right while I was making it) or read the comments first (which mentioned the same issues I had). Not worth trying to figure out how to fix it; just find another recipe.
READ CAREFULLY! The ‘1 stick’ part of the butter listing does not double/triple. 1 stick of butter is 1/2 a cup! I made this mistake like I think a few other people in the comments and the batter was too thick (obviously). The cake itself was still edible and I can see the potential of this recipe turning out great if done right so I will give it another try sometime soon.
Like many other people, I think this recipe was kind of a dud. The batter was much too thick, based on just the instructions as written. I wondered if something was omitted or whether the butter should have been melted. We ended up adding a little bit more sour cream and a splash of milk but this made for a very soggy gummy texture. will not be making again.
Way too dry. Not moist at all. Needed more something. Either cream or milk. I didn’t even leave in the minimum 35 minutes and still too dry. Disappointing.
I just made this coffee cake. I liked the it was simple and a small size. I found the description and photos to be accurate. As with any recipe I haven’t tried yet, I tested for doneness before the suggested time, and with my oven I found it done just before 35 minutes. As described, it is not overly sweet, and the batter is thick. I would make again.
I’d recommend just going with a different recipe. The cake part turned out well, but I had to add a big splash of milk to make it at all spreadable. It also didn’t come out to the volume I expected (definitely didn’t fill the 8×8). Lastly, the struesel isn’t enough, just a very thin layer both in the middle and on the top. And the struesel needs butter. I added a bit to the top of mine after it came out of the oven.
I believe the recipe should say an 8 ounce container sour cream, because I put in a half cup and it was extremely sticky and hard to spread. I decided to watch the video and it looks like she put in 8 ounces. We’ll see how it turns out, but I don’t have my hopes up
I am sad…I will reiterate what others have said… very hard to spread anywhere near adequate…and no way did this batter in an 8×8 pan make the ‘tall’ cake in the picture…? double recipe maybe in 8×8? Is bland… and dry straight out of the oven – my oven a little ‘cool’ …longer would have been toast – only cooked 40 minutes. I needed some quick sugar …1 star for quick 1 for sugar..but I won’t make it again. 🙁 🙁
I have made this recipe in a 8 by 8 pan,it is the best coffee cake I have ever tasted in my life!
I am a baker by nature!
I should have made the large large one! I give it 10 stars!!!!
I wish I’d read the reviews first. It’s impossible to spread in that size pan. Batter is bland and too dense. I added some vanilla to mine, and changed the topping to strussel, so here’s hoping. Not everyone should have a food blog apparently.
Absolutely ridiculous, the batter is too thick to spread and is definitely missing wet ingredients. Waste of time and money.
Made this for dessert to eat while we watched a Christmas movie tonight. So yummy!
This coffee cake is excellent! I thought next time I made it I would try cream cheese mixed in with the middle layer. Do you think I would need to bake it longer if I did that?
Love this recipe it looks small but when baked is perfect I like to add melted butter to the top with the crumb and it’s perfect I really like how fluffy and light it is!
Can this Sour Cream Coffee Cake be baked in a bundt pan
Freaking amazing! So happy to serve this delicious breakfast(anytime) treat. Came out perfect. P.S. I doubled it and it was great thank you!
Freaking amazing! So happy to serve this delicious breakfast(anytime) treat. Came out perfect.
I just made this little cake. I think it needs more batter because it’s very hard to cover the bottom layer of topping. It turned out pretty good. Followed recipe as is. It was done in 30 minutes so really watch your time.
I just made this, almost exactly, I added a sprinkle of nutmeg to the batter. Yes, it’s hard to spread and there wasn’t a lot of batter. I spread about 1/4″ on the bottom. After scattering the pecan mixture, dropped dollops of batter over that and spread as best possible. Added the rest of the topping. Checked at 20 minutes and added foil loosely over the pan. Removed it after 7 minutes and let it bake a total of 35 minutes, tested and it was done.
The center rose to a 1.25 inches, sides about half an inch. But it was very moist and yummy! I’d make it again.
Made this as is once and it was amazing, then with some left over cherries. I’d like to make it again, I have some really ripe peaches, could this work? If I add the peaches before the crumble top? This cake is so amazing, maybe I will just serve it warm with peaches on the side. Thoughts?
I threw the whole f****** thing out. Pan and all. This recipe is the worst I have ever tried.
@pissed. Do you not know how to bake or…?
These are very clear institutions. Love that’s it’s not overly sweet. Came out perfect! Thank you for sharing 🙂
I only had a quarter cup Greek yogurt, so I used it instead of the sour cream. I added a couple of tbsp of milk, as the recipe says half cup sour cream, so my dough was a bit too stiff. I did not have pecans, but I had walnuts, so I broke them up and used them instead of pecans. The result: (ta da!) the cake came out lovely, nobody noticed it had to be different.
I have never left a review in all my years of enjoying receipes online, but this is a MUST MAKE!!! I’ve reied so many coffee cakes that are too dense or too crumbly..this is so light and fluffy…ABSOLUTELY DELICIOUS!!!! I will be making this once a week going forward…then I need some light and fit recipes after all the weight I’m going to gain haha.
So easy but so delicoius
Googeled looking for using my last 1/2 cup of sour cream. This recipe just looked right. Was it ever! Easy to put together, fabulous taste, and a definite add to my recipes.
Husband loved it
This cake was amazing and so easy! Thanks Lauren! I will definitely be making it again real soon!
Always looking for delicious easy recipes..thanx
I did not have the right pan so made them into muffins and they were FANTASTIC!!! Excellent recipe 🙂
We were disappointed because it was dry, and I baked it only 35 minutes. In thinking it over, I realized there was no butter in the struesel topping. I poured some melted butter over it and it was much better. My suggestion is to add 4-6 Tbsp. butter to the strusel topping. Some of this should melt into the cake, making it moister. I will do this if I bake it again.
I started making this before reading the recipe and then I got so confused… I was looking at it like how is this going to be enough batter. Tried to push through and yeah no just not enough batter for an 8×8 pan. Also the topping doesn’t have any butter in it and the whole thing is just kind of sad. Should have known better
This is the best recipe.
Easy recipe to follow, turned out moist and delicious.
This was so simple and delicious– will be making often. Thanks for sharing.
This is my go to recipe for coffee cake. Perfect! I’ve made this many, many times to take to grandkids, for bake sales, farmer’s market and church coffee hour. It never disappoints. Thanks so much!!
My oldest son is 51 & I have made this coffee cake every Christmas of his life . I have doubled & tripled this recipe . It is not only delicious but easy and convenient. I absolutely love it . I have an old recipe card for this recipe that is packed away due to us remolding ..so I had to Google it ,hoping to find it and I did . Our Christmas will be complete now ..Thank You !
Should have read the reviews but this batter was already so dense and thick that spreading it was a chore. Good reminder to not make a decision after viewing the ratings but to read the comments too!
If you follow the recipe, it turns out fine.
The dough is dense, but I used a knife to spread the bottom layer, then I used a spoon to dollop the top layer. Thought it was very good. The only thing I’ll do differently next time is make a little more topping (personal preference).
Can I make this into a loaf?
I haven’t tested it in a loaf pan but imagine it would work.
Making this recipe as it is written produces a dense and unappealing cake. A massive disappointment. It’s insane that there is a better advice and ratios for this recipe in the reviews than in the actual recipe. I won’t bother trying any of the suggestions and I will never use a recipe from the website ever again. What an absolute waste of my time and ingredients. So disappointed
Maybe your measurements were off a bit or egg was on the small side. If it seems too dense for your liking you can add a little liquid. Even a tablespoon of vanilla soy milk or if you add sliced apples it also provides some moisture to the batter. Really a old recipe that has been used for years……Love it!!
Good luck
I looked for an easy coffee cake recipe. This one filled the need. I read the comments from other cooks; so I was prepared for some issues. With that in mind I did change the recipe by adding more of the ingredients- 2 cups flour, 3/4 cup sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, 3/4 cup sour cream, and 2 eggs. The batter was a little thick but not overly thick. I baked it in a loaf pan, since I not have an 8×8 pan, at 350 degrees for an hour. I live in a high altitude state; it takes longer to cook/bake items. The cake was delicious and easy to make. I will definitely make it again. Thank you for the recipe. Dee
Loved the coffee cake. Only thing I would do differently would be 1 1/2 of the cake mix.
Cake was a little small.
Thanks!!!!!❤️❤️❤️❤️❤️❤️
My previous comment was before the coffee cake was baked. I’d like to update… after reading previous comments I thought,”what if I made a mistake?” Well rest easy! when it cake out of the oven it was risen to a nice level, it was moist and very delicious! Dont know why others had difficulty but mine was perfect! We took it to my stepdaughters brunch and everyone loved it! I’m a believer! I have updated my rating to 5 stars!
Thank you Selma!! So glad to hear it was enjoyed by all!!
In the oven now. Very thick and a messy prep. Hope it is worth the work!
Good taste. It didn’t rise well. Flat for a 8×8 pan. Probably better if doubled.
Delish and easy. We are traveling the country in a sm Rv. The kitchen is tiny. I do not have an electric hand mixer, the oven is a sm MW/convection about 2 ft from the floor. Baking is a challenge. The recipe is EXCELLENT despite some of the comments. The cake is tender and the hint or sour cream made a yummy snack with coffee on thisrainy morning in Fulton MO.
I wish I had read these comments before making. Not nearly enough batter for this recipe. What a mess trying to spread it. Ugh!
The amount of batter barely covered the bottom of the 8 x 8 when split in half. Next time I will double the recipe and still use an 8 x 8.
WOW!!! This coffee cake is out of this world!
I doubled the recipe and baked in a 9×9 pan. It did take a tad longer to bake (about an hour in all). I saw lots of comments saying this coffee cake was too dense, but I did not seem to have this problem. A trick I found to work well to avoid this issue is beating the butter and sugar for upwards fo 5 minutes to really incorporate some air.
Also, the sour cream keeps it so moist and adds a delicious tang to a sweet dessert!
Highly Recommend 🙂
1 cup of flour is not enough for an 8 by 8 pan. Many other recipes with the correct amount of flour–
The coffee cake is a hit. However, next time I will double the batter for the 8×8 pan so I have enough batter to create 2 layers. Other than that, it is delicious.
Good luck spreading this batter out into the pan!
Nightmare. The mixture is too thick.
yikes! I should’ve known with 1 cup of flour this is a tiny coffee cake–not my favorite–
Hi Jennifer,
This recipe makes an 8×8 coffee cake (as stated in the recipe card!). You can double the recipe and use a 9X13 pan if you want more! Hope you enjoy!
Well it would appear that you are the only person to say this recipe was garbage. Seems to me that the problem is with the baker 😉
I have to say in all my years of baking , this was the worst Sour Cream Coffee Cake I’ve ever made. The batter barely covers the bottom of the pan, it came out flat, and chewy. Absolutely the worst. Into the garbage it goes.
Absolutely delicious! Didn’t change a thing except adding a pinch of salt to the batter and the topping… the fam loved it 🙂
I agree with others – double the batter or you won’t have enough for two layers in a 8×8 pan. Otherwise, excellent recipe and super easy.
When you doubled the recipe for the top layer, did you change your cook time?
I loved this cake. I made it & didn’t have enough batter for the top so had to make another batch of the batter. No problem worked out great. No need to double the topping. Super moist.
Made this today. Big hit in this house!
Can you make the recipe using a Bundt pan? Would the baking time be different?
I have never used your recipes before and that will change. I had some sour cream left over in the refrigerator and tried your recipe. Had to add some Greek yogurt to make the correct amount. It was without a doubt the moistest coffeecake ever. I told my daughter to make it. And she did and like me loved it.
Easy to make and very good. Saved recipe and m listed it under ” great coffeecake!”
The first time I made this I used a Bundt pan. Came out great. The second time I decided to make a larger cake (doubled recipe) and used a 10” round pan plus a smaller round pan. Big disaster. The 10” round pan’s center never cooked properly even after cooking for a longer period of time. Very doughy. Lesson learned. Always use recommended size of pan.
Does this recipe convert well to a 9in round baking pan?
My mom has made lots of your recipes, and they have all been amazing. I’m 17, and I made this coffee cake for a 4-H baking contest at the county fair. The judge liked it so much that she tasted it twice, and she gave it a purple (the best) ribbon. It was also a super easy recipe. Thank you! 🙂
I guess I expected this cake to be higher. It was delicious and just the taste I was looking for to duplicate my absolute fave, the sour cream donut.
Really only 1/2 c. brown sugar for middle and top layer?
My husband’s mother made this coffee cake. I had misplaced the recipe. So happy to have found it.
Really a nice tasting came. Easy to make. Thank you.
This.is.SCREAMING! My family loves it (even my daughter who tends to be on the pickier side). Sometimes I add a layer of blueberries 🫐 , aside from that no modifications are needed. Perfect as is. Thanks for sharing!
Have made this twice in 2 days so easy and delicious thankyou
This looks awesome. I can hardly wait to make this. I’ll repost when I do.
Delicious! I made the coffee cake according to the recipe…no changes. It came out perfectly. And it was easy! Thank you!
Next time I would double the batter, not enough batter. Other than that it’s good.
Easy to make. I had to double it for a big family
Really enjoyed the website. Thanks for sharing. You found a lifetime fan.
My coffee cake is in the oven. I doubled the recipe, used a larger pan ; instead of 2 cups of nuts I used one cup cranberries and one cup of chopped nuts. To spread the second layer of batter I used a large tablespoon dipped in water..worked like a charm!
Thank you for the suggestion for too layer. My husband really enjoyed
this coffee cake. His mother used to make it.
Making this recipe has been on my to do list for about 6 months! I finally made it a few weeks ago and it was perfect! Everything I expected it to be. I doubled the batch and made it in a 9×13 pan. The flavor was delicious and it was great to snack on throughout the day. It kept well in a covered baking dish sitting on the counter for a couple days, until it was all gone.
This tastes great, however I have no idea how anyone could make this work in an 8×8 inch pan. I had to double it because it hardly filled the bottom.
This was the first time I made this coffee cake and it was really delicious. I received many compliments.
I doubled the recipe per your instructions for a 9×13 baking sheet. I have a question though: is the dough supposed to be so thick or did I do something wrong? It was not easy spreading the second layer of dough, it was sticking to the topping mix. Also, the cake was a little crumbling, it was ok but not moist. I used greek yoghurt instead of sour cream, would that be the reason for not being moist. I used the other ingredients exactly per your recipe.
So Delicious! I made mine with self rising flour and it did great! So light in the middle and crispy on top! I will definitely make this again!!😍
Have this is the oven now. I love this website and every meal my family has DEVOURED!! I had to add some milk to this recipe to make it more of a batter and less of a sticky dough. But it smells delicious!!
Very good and husband approved! I love that this is a small batch recipe. I cut it into 9 small pieces and it lasted us 4 days. Especially good with some vanilla ice cream. Yum! The batter is thick and not easy to spread. (I used Greek yogurt instead of sour cream though) I was worried that there wasn’t enough batter since I couldn’t get it to cover all of the baking pan–there was a half inch gap on the sides for me. But once it puffed up in the oven that was no problem at all. Try it, you won’t regret.
How would you change the recipe and baking time to make this as muffins?
Easy and my kids loved it. Usually they don’t like coffee cake. Will definitely make again
Hi,
I’d love to make this recipe but my mother does not like cinnamon, do you think I could replace it with cardamom?
Thanks,
Harshita
Sure, if you prefer that flavor.
Loved this little coffee cake. The drier crumble (sans butter) was crispy crunchy in a very nice contrast/complimentary way to the soft buttery cake. I liked the 8 x 8 pan size too. Great recipe. Thank you for sharing💕
Everyone LOVES this recipe.
Very good coffee cake! Not overly sweet. The batter is thick, so don’t think you left something out. The top is drier than those with lots of butter in a crumble. But my husband actually preferred this type. I made this two days in a row! I might go for three!
I substituted plain yogurt for sour cream and found 25 minutes baking time long enough. Yummy!
Overall very good. Batter was excellent. Only issue I had was that the topping was kind of dry with just nuts and sugar. I think one comment suggested adding a little melted butter over the top which would improve the end result.
Can you bake it in a bunny pan?
Yes. Grease bundt pan well, put half batter in the bottom then sprinkle on the strussle mixture
then the other batter mix on top. Then bake.
This batter is so thick and there’s not much of it. If you use a bundt pan you should double or triple the recipe.
I agree! The batter was very thick, I could barely spread it. I ended up thinning it out with some half and half. We’ll see what happens after it’s baked!
How about adding cinnamon chips?
Sure, that may be yummy 🙂
Do you think I can freeze it and then thaw over night and pop it back in oven to warm. Or how would you recommend reheating?
Hi Pam, use I would suggest freezing it, thawing it overnight in the fridge and then reheat it briefly in the oven (don’t want it to dry out), or each slice for a few seconds in the microwave. Enjoy!
Can this batter be made the night before and then bake the coffee cake in the morning?
Hi Cindy, I wouldn’t recommend that (because of the baking powder and soda in it that are activated when the wet and dry ingredients are mixed) sorry!
Super moist and delicious! My new favorite recipe. I added chopped dark chocolate to the crumb topping which took it to the next level of yummy!
Will this freeze well???
Yes, it will.
I like taller coffee cakes so I doubled the recipe and kept the same size pan (8×8 glass) and increased the cook time by 5 minutes. I also did not have a second stick of butter (for doubling the recipe) so I substituted a half-cup of Earth Balance vegan “butter” spread instead of the second stick and that worked great. I also mixed a tablespoon of melted butter into the topping before adding that to the cake. It came out wonderful – tall and super moist!
I’m ready to make this, but my son doesn’t like nuts in baked goods. Any suggestions on something to replace it with? Maybe diced apples? Or replace pecans for butter & make a crunch?
You can easily just leave out the nuts, just make the crumble without nuts. It will be great.
I originally followed the recipe as indicated but once the batter was ready to place in the 8X8 pan I knew it was going to be very thin. I made another batch , mixed the two batters together and cooked it in the 8X8 . It was amazing. Just don’t forget to double the topping.
Hi…where is the coffee in the ingredients ? Looking fwd to trying this. 🙂
There’s no coffee in it. It’s called “coffee cake” because people like to enjoy it with a cup of coffee.
I needed a quick cake to take to church coffee hour. This was so good. I will be bringing it again and again. I used walnuts since I was out of pecans. The only negative is that the batter is so thick I thought I forgot something. Now I know and won’t panic.
Thanks for sharing Debra! I’m really happy you liked it so much <3
Wow, what a delicious coffee cake! I baked this for Mother’s Day brunch and everyone loved it. Especially Mom, she went back for a second piece! Soft, fluffy, and rich-tasting, with plenty of cinnamon nut topping. Plus it worked wonderfully with dairy-free “butter” and “sour cream”. (My sister gets migraines from dairy products so I bake dairy-free when I know she’s coming over.)
My only complaint is that I personally prefer my coffee cake to be nice and tall. Easily fixed, next time I’ll just make half again as much batter and cook it a little longer.
Wonderful recipe. Easy, moist, and absolutely delicious!
I’m really happy you loved it–thank you so much for sharing!
Hi, Can’t wait to try this recipe, but I only have buttermilk, no sourcream. Can I trade out? Karen
Hi Karen,
Buttermilk should be a decent substitute, although I wouldn’t do a full 1/2 cup – try slightly less than 1/2 cup! I’d love to know how they turned out!
hiya
making this now – but in your picture it looks like you put the topping then the batter then the topper…is that correct?
Hi Kasey, No, you will want to start with a layer of batter, then topping, then the rest of the batter, and then the rest of the topping. (see step #7) Hope that helps.
Can this be made the night ahead you think?
Hi Mariana, I wouldn’t recommend it, just because these type of baked goods usually taste best fresh, and dry out after 1-2 days. You’re welcome to try it though, but be sure to cover it tightly.
I used almonds and blueberries. Yum! Love the eas of this recipe. Thank you!
Just made this tonight. It was so good!
But I noticed that when I took it out of the oven the topping looked a little dry, so I spooned about 2 tbsp of melted salted butter over the top of the cake while still hot to melt the sugar, then let cool to almost room temp before cutting into it. It added another fantastic element to this cake!
Can I use unsalted butter?
Sure! Just add a little pinch of salt to the recipe 🙂
Very good-used to cook something like it at a hotel I worked at. could use just a touch more liquid in the batter but worked fine as is- used half the nuts and it was plenty for my crowd. Forty minutes was perfect in a 9 inch round in my oven
Hi, the cake is delicious, thanks.
Im finding it didn’t fill the entire bottom of the 8 x 8 pan. I’d like a little more batter, but baking it now.
I had trouble spreading the top layer of batter over the pecan mixture. My batter turned out pretty stiff. Baking it now–smells sooo good.
Hi Jane, the batter is pretty thick. I just dallop it around the top and then try to gently spread it. It doesn’t need to be perfect. Hope you enjoyed it!
Step 7 is confusing. Should it not be topping first in the bottom of the pan, then batter then remaining topping? It reads batter, topping, topping.
Hi Sue, the batter goes first, then topping, more batter, and then the rest of the topping.
That’s if you bake it in a bundt cake pan.
This is absolutely perfect – sweet, coffee and creamy!
My mom made this all the time when I was growing up and I make it a lot. It is simply delicious! It stays moist for days and can be heated in the oven or microwave making it even more wonderful! Thanks for sharing this recipe – I think I’ll make one this weekend!