Sour Cream Coffee Cake (8x8 Pan) Recipe

This sour cream coffee cake bakes in a standard 8×8-inch pan, yielding a tender, moist crumb with a sweet, crunchy cinnamon-pecan streusel running through the middle and piled on top. The sour cream adds richness and a subtle tang that keeps the cake exceptionally soft for days, making it a perfect companion for your morning coffee or an afternoon tea break.

Ingredients

For the streusel:
1/2 cup (100 g) packed light brown sugar
1/2 cup (60 g) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, cold and cut into small cubes
3/4 cup (90 g) chopped pecans or walnuts (optional)
For the cake:
1 1/2 cups (188 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (240 g) sour cream, at room temperature

Instructions

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or nonstick spray, or line it with parchment paper for easy removal.
Make the streusel: In a medium bowl, whisk together the brown sugar, 1/2 cup flour, cinnamon, and 1/4 teaspoon salt. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Stir in the nuts if using. Set aside.
Make the cake: In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix just until combined—do not overmix. The batter will be thick and smooth.
Spread half of the batter evenly into the prepared pan. Sprinkle with half of the streusel mixture. Carefully spread the remaining batter over the streusel (it’s okay if it’s not perfectly even). Top with the remaining streusel.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). The top should be golden brown and the streusel crisp.
Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Tips

Room temperature ingredients: For the best texture, have your butter, eggs, and sour cream at room temperature before you start. Cold ingredients can make the batter curdle and result in a denser cake.
Don’t overmix: Once you add the flour, mix only until the streaks disappear. Overmixing develops gluten, which makes the cake tough instead of tender.
Check for doneness: Ovens vary, so start checking at 40 minutes. If the top is browning too quickly, loosely tent the pan with aluminum foil for the last 10 minutes.
Make ahead: You can assemble the streusel up to 3 days ahead and keep it refrigerated. The baked cake also freezes well—see storage instructions below.

Serving Suggestions

This coffee cake is delicious on its own, but you can elevate it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a brunch spread, serve it alongside fresh fruit, scrambled eggs, and a hot cup of coffee or tea. A light dusting of powdered sugar just before serving adds a pretty finish.

Variations

Blueberry: Gently fold 1 cup (140 g) fresh or frozen blueberries into the batter before layering. If using frozen, do not thaw them first.
Apple cinnamon: Add 1 cup (about 1 small apple) peeled, diced apple to the batter and increase the cinnamon in the streusel to 1 1/2 teaspoons.
Citrus: Add 1 tablespoon of fresh lemon or orange zest to the batter along with the vanilla.
Gluten-free: Substitute the all-purpose flour in both the cake and streusel with a 1:1 gluten-free baking flour blend that contains xanthan gum.

Storage and Reheating

Store the coffee cake tightly covered at room temperature for up to 3 days. For longer storage, wrap the cooled cake (or individual slices) in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. To reheat, warm slices in a 300°F (150°C) oven for 5–10 minutes, or microwave for 15–20 seconds until just warmed through.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream? Yes, plain full-fat Greek yogurt works as a 1:1 substitute. It will yield a slightly tangier and a touch less rich cake, but the texture will be very similar.

Why is my coffee cake dry? Overbaking is the most common culprit. Check the cake at 40 minutes and remove it as soon as a toothpick comes out clean. Also, be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.

Can I make this in a 9×9 pan? Yes, you can. The cake will be slightly thinner and will bake faster—start checking at 30–35 minutes. The baking time will be shorter, so keep an eye on it.

Can I skip the nuts? Absolutely. Simply omit the pecans or walnuts from the streusel. The cake will still be delicious.

Can I double the recipe? Yes, you can double all ingredients and bake in a 9×13-inch pan. Increase the baking time to about 50–60 minutes, or until a toothpick inserted in the center comes out clean.

How do I get clean slices? Let the cake cool completely, then use a serrated knife and cut with a gentle sawing motion. Wipe the knife clean between cuts for neat edges.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Sour Cream Coffee Cake (8×8 Pan) Recipe