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Sour Cream Streusel Coffee Cake

 Sour Cream Streusel Coffee Cake
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?
12-15 ServingsPrep: 15 min. Bake: 40 min.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • In a small bowl, combine topping ingredients; sprinkle half of
  • topping over batter. Add remaining batter and topping. Bake at

2 of 2

Sour Cream Streusel Coffee Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.