Sour Cream Streusel Coffee Cake Recipe
Sour Cream Streusel Coffee Cake Recipe photo by Taste of Home
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Sour Cream Streusel Coffee Cake Recipe

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This is a Wisconsin recipe-using our own delicious sour cream, of course! What better place to enjoy a dish like this than in the Dairy State?
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12-15 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans

Nutritional Facts

1 piece: 268 calories, 12g fat (6g saturated fat), 55mg cholesterol, 230mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13-in. x 9-in. baking pan.
  2. In a small bowl, combine topping ingredients; sprinkle half of topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Sour Cream Coffee Cake in Country October/November 1990, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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manga User ID: 4211076 266072
Reviewed May. 17, 2017

"I put the batter in a 9 x9 pan and it barely fit. I agree with climber girl.. I had to drop the batter on top and couldn't spread it because of the streusel. It did come out somewhat dry."

buttermilk maid User ID: 2350303 259040
Reviewed Jan. 2, 2017

"A wonderful version of sour cream coffee cake. easy. I added butterfinger chips to my topping. It gave even more crunch. Great basic coffee cake and I will make a number of variations. The 13x9 pan was just right. The only other pan I might have used is a springform pan. It could then be cut into wedges. A KEEPER."

avassalo User ID: 5935948 257021
Reviewed Nov. 20, 2016

"I followed the recipe as it stated regarding ingredient quantity and pan size. I had to very carefully spread the batter to cover the pan for the first layer, but once that it was done it did turn out quite well. I would definitely make again but would maybe try it in a slightly smaller pan. It tasted great, however for me the pan size was an issue."

climbergirl User ID: 6556579 249582
Reviewed Jun. 19, 2016

"I've made this recipe twice now and I probably won't make it again. It's too dry. I think it should probably have butter or something cut into the topping to make it less so.

Additionally, I have complaints about the recipe itself. First, there is no "pour" of the batter as the recipe says. It's scrape it into the pan and then carefully spread it to all the corners because the batter is so thick. Which leads me to the next complaint - there is no way this could be made in a 9x13 pan. The first time I made it, I fortunately recognized there was not enough batter and put it in a 9x9. It just barely fit in a 9x9 and probably would have been easier in an 8x8 or small cake pan. Also, the picture accompanying this recipe is very misleading. The cake doesn't even turn out as thick as it is in the picture when made in a 9x9."

RiaCooks User ID: 1858533 246155
Reviewed Mar. 27, 2016

"I brought this to my brothers for Easter brunch today. It received rave reviews from the entire family! I set the timer for 35 minutes for baking to get use to my brand new oven. It was done in that time. The coffee cake was moist and flavorful. I will make this again in the future!!!"

pamdelao53 User ID: 8234157 224952
Reviewed Apr. 16, 2015

"I made this recipe and found i was out of sour cream boo hoo. Well i subbed plain yogurt and did omit the nuts. I doubled the topping and it turned out very good. Nit real sweet sweet and my husband loved it. A keeper"

Chefkwondo User ID: 8290969 222710
Reviewed Mar. 13, 2015

"I have doubled and tripled this recipe with perfect results every time. Added dried cranberries and Orange zest. And also one with blueberries. And one with raspberries. If you alter a recipe even the slightest bit and it fails don't blame the recipe."

CarolLG55 User ID: 8286809 222463
Reviewed Mar. 10, 2015

"Tried this for the 1st time and the batter was indeed a challenge - almost seemed like there wasn't enough batter to do 2 whole layers in a 9x13 pan. Next time I might try increasing the recipe for the batter and see how that works out. But I got rave reviews."

doreensanzone User ID: 1270959 215525
Reviewed Dec. 21, 2014

"Except for the stress of spreading the thick batter to cover the pan, this is outstanding! Husband and son both raved! I made it exactly as written."

kcrihfield89 User ID: 5121811 31014
Reviewed Sep. 3, 2014

"I halved the recipe and used an 8x8 pan to bake it. I baked it for 30 minutes, and it turned out ok, but a little dry. Also, the streusel part of the cake would have been much better without the nuts, and with some butter cut into the mixture to soften it, as it added to the dryness of the cake. I might make this again with some adjustments, but overall, I wasn't very impressed."

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