Name: Mom’s Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1/2 cup brown sugar; 1/2 cup chopped pecans or walnuts; 1 teaspoon ground cinnamon

A tender, buttery coffee cake swirled with cinnamon sugar and crunchy nuts—this comforting classic is one I love baking when I want something warm and nostalgic. It’s the kind of cake that reminds me of slow mornings, comforting aromas, and a table filled with good company and hot coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

For the Filling and Topping:

1/2 cup brown sugar

1/2 cup chopped pecans or walnuts

1 teaspoon ground cinnamon

Directions

I preheat my oven to 350°F (175°C) and grease a bundt pan thoroughly.

In a large bowl, I cream together the softened butter and granulated sugar until the mixture is light and fluffy.

I beat in the eggs one at a time, followed by the vanilla extract.

In another bowl, I whisk together the flour, baking powder, baking soda, and salt.

I gradually add the dry ingredients to the butter mixture, alternating with the sour cream—starting and ending with the dry mix—until everything is just combined.

In a small bowl, I mix the brown sugar, chopped nuts, and cinnamon to make the filling and topping.

I pour half the batter into the bundt pan and spread it out evenly.

Then I sprinkle half of the cinnamon-nut mixture over the batter.

I add the remaining batter, smooth the top, and finish with the rest of the cinnamon-nut mixture.

I bake the cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

After letting it cool in the pan for 10 minutes, I invert it onto a wire rack to cool completely.

I like to slice and enjoy it warm or at room temperature with a good cup of coffee or tea.

Servings and timing

Servings: 12

Prep time: 15 minutes

Bake time: 50 minutes

Total time: 1 hour 5 minutes

Calories: Approximately 370 kcal per serving

Variations

When I want to mix things up, I swap the pecans or walnuts with sliced almonds or leave the nuts out altogether for a smoother texture. Sometimes, I add a drizzle of vanilla glaze or a dusting of powdered sugar on top for a more festive look. A touch of nutmeg in the cinnamon mixture also brings a cozy twist.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. To reheat, I simply microwave a slice for about 15–20 seconds to bring back that just-baked warmth. It also freezes beautifully—just wrap individual slices in plastic wrap and freeze for up to 2 months.

FAQs

How do I prevent the cake from sticking to the bundt pan?

I make sure to grease every crevice of the bundt pan thoroughly, using either softened butter or a baking spray with flour. Letting the cake cool for 10 minutes before inverting also helps it release cleanly.

Can I use Greek yogurt instead of sour cream?

Yes, I sometimes swap in full-fat Greek yogurt when I don’t have sour cream. It gives a slightly tangier flavor but still keeps the cake moist.

What’s the best nut to use for the topping?

I usually go with pecans for their sweetness, but walnuts bring a lovely bitterness that balances the sugar. Both work great—it just depends on the flavor I’m going for.

Can I bake this in a loaf pan instead?

Yes, I’ve made this recipe in two standard loaf pans instead of a bundt. I just keep an eye on the bake time—usually around 40–45 minutes for loaves.

Is this cake very sweet?

I find it sweet but not overwhelming. The cinnamon-nut swirl adds a burst of flavor without overpowering the cake, making it just right for breakfast or dessert.

Conclusion

This sour cream coffee cake is one of those timeless recipes I reach for again and again. It’s easy, dependable, and always delicious—perfect for quiet mornings or sharing with friends. Whether I enjoy it plain, dressed up, or frozen for later, it never disappoints.

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