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Sour Cream Coffee Cake

A slice of Sour Cream Coffee Cake with lots of crunchy walnut cinnamon streusel is the perfect pairing with your coffee on a crisp morning. You really can’t beat a pillowy soft coffee cake to gently wake you up from your slumber.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Breakfast, Cake, Dessert
Cuisine: American
Servings: 9
Calories: 421kcal
Author: Trang


Walnut streusel

  • ½ cup all-purpose flour 64 g
  • ¼ cup light brown sugar 53 g, packed
  • teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 oz unsalted butter 56 g, cold & cubed
  • ½ cup chopped walnuts 50 g, toasted & cooled

Cake batter

  • 1 ½ cup all-purpose flour 179 g
  • cup granulated sugar 122 g
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream 235 g, room temperature
  • 2 large egg room temperature
  • 4 oz unsalted butter 114 g, melted & cooled
  • 1 teaspoon pure vanilla extract


Make the walnut streusel

  • Chop and toast the walnuts until lightly brown and fragrant. Allow the nuts to cool completely.
  • Combine flour, brown sugar, salt, and cinnamon in a small bowl, mix together thoroughly with a whisk.
  • Cut the cold butter into small cubes and add to the dry mixture. Use a pastry blender to cut the butter into the dry mixture until coarse crumbs form.
  • Add the cool chopped walnuts and toss evenly with a fork. Cover and refrigerate until ready to use.

Make the cake

  • Preheat oven to 350°F.
  • Melt the butter in a microwave-safe bowl for about 30 seconds.
  • Use the melted butter to brush an 8” square baking pan, line pan with a piece of parchment paper, letting the excess hang over the sides for handles. Then brush the parchment paper with melted butter as well.
  • Set the baking pan aside and allow the rest of the melted butter to cool.
  • In a medium mixing bowl, add sour cream, eggs, the cool butter, and vanilla extract, beat with a whisk until smooth.
  • In a small mixing bowl, whisk together the flour, sugar, salt, baking soda, and baking powder, then add the flour mixture to the bowl with the liquid ingredients. Fold the dry ingredients into the wet ingredients with a spatula until just combined.
  • Add half the cake batter to the prepared pan, and use a spatula to spread it into a flat layer. Sprinkle a third to half of the streusel over the top. Then add the rest of the cake batter over the streusel layer and gently nudge it into a flat layer. Sprinkle the rest of the streusel on top evenly.
  • Bake for 35 minutes until an inserted toothpick comes out clean.
  • Let cool on a wire rack completely before unmolding the cake.


  • Toasting the walnuts is recommended to bring out their flavor. You can also use roasted & unsalted walnuts and skip the toasting step.
  • The cake batter is thick and may need some gentle nudging to spread the top layer flat. To make it easier, you could drop the batter in smaller dollops evenly over the streusel layer, then nudge it around with your spatula.
  • You can use yogurt instead of sour cream for this recipe.
  • Different nuts can be used instead of walnuts.
  • To reheat, simply cover and microwave for 15 - 20 seconds.


Serving: 112g | Calories: 421kcal