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Sour Cream Streusel Coffee Cake Recipe

Sour Cream Streusel Coffee Cake Recipe

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. YIELD: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


  • 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. Pour 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. Add remaining batter and 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.

Nutritional Facts

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

Reviews for Sour Cream Streusel Coffee Cake

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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!!!"

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"

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."

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."

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."

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."

Reviewed Sep. 9, 2013

"This is the best coffee cake I've ever made. Great flavor and very moist. It will be my go to coffee cake recipe."

Reviewed Sep. 14, 2011

"served at my book club today - got RAVE reviews. I substituted (uncooked) oatmeal for the nuts - still good. I agree that it's hard to spread - but it all evens out while it's baking."

Reviewed Aug. 17, 2011

"This is my go-to recipe anytime I need to make something when there is a death in the family, new baby, new neighbor, etc. I can't count how many times I have made it. It always gets rave reviews and recipe requests. It is true that it is a hard batter to spread. I have perfected my technique over the years! :) . When I add the second layer of batter, I drop the batter by spoonfuls all around the dish. It is much easier to spread that way. Also, I keep a bit more batter for the second layer. I would have even more batter, but I also leave a bit in the bowl to eat! It is that delicious!"

Reviewed Jun. 7, 2011

"I received rave reviews at Sunday school for this one. I made mine in a 9x9 pan; it was easier to spread the top layer because there was more of it."

Reviewed Oct. 28, 2010

"Instead of spreading the topping the second time just drop by tablespoon fulls all over top and then sprinkle with rest of topping. Hope this helps."

Reviewed Oct. 15, 2010

"I absolutely love this recipe! It's super easy and requires very little prep time. The only hiccup I experienced was the same as HeatherHH mentioned and that it's slightly difficult to spread the other half of the batter completely across on top of the streusel. I enjoy cutting myself a slice right out of the oven while it's still warm. YUMMY! :)"

Reviewed May. 28, 2010

"I love this coffee cake recipe! It was very tasty in the end, and it was easy without having to cut in cold butter! The fact that the streusel topping is in the middle made it less messy for my children. Only caveat is that it was difficult to spread half the batter in the pan before and after the streusel, it just barely stretches. Still very good and relatively easy to make."

Reviewed Jan. 17, 2010

"I've made several different sour cream coffee cakes and this is hands down the best. My husband loves it so much he has me make it at least once a week!"

Reviewed Oct. 3, 2008

"I have been making this sour cream coffee cake for years with several different variations. Instead of cinn and sugar, I like to use whole cranberry sauce or a scant cup of just about any fruit pie filling as a layer and topping."

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Wine Pairings

Sweet White Wine

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