Sour Cream Coffee Cake is incredibly moist, with a buttery pecan cinnamon streusel and a brown butter glaze. A splash of almond extract adds a delicious marzipan flavor that anyone who loves bear claws will recognize immediately. It’s an easy holiday morning favorite that’s just as good any weekend of the year. Bake it in a 9×13 pan for simple squares, or follow the instructions below for a show stopping bundt cake.

A serving form Coffee Cake Recipe Using Sour Cream and glazed with a brown butter glaze.

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A slice of Almond Coffee Cake on a light brown plate, with a few crumbs scattered beside it.

Why You’ll Love This Sour Cream Coffee Cake

A brown butter glaze most coffee cakes skip. Instead of a plain powdered sugar glaze, this one is built on browned butter, adding a deep, toasty flavor that pairs perfectly with the cinnamon streusel.
A moist, buttery crumb. Sour cream and a full stick of butter give this cake a rich, tender texture close to a pound cake, staying soft and moist for days.
A streusel with real texture. A mix of pecans and rolled oats gives the streusel a heartier bite than a typical sandy crumb topping, so every layer has a satisfying chew.
A warm marzipan note. A splash of almond extract plays off the nuts and brown butter glaze, adding a bakery-style depth that vanilla alone doesn’t give you.
Bake it your way. This recipe works in a simple 9×13 pan for easy squares, or follow the instructions below to turn it into a show stopping bundt cake.

Ingredients Needed

Cake Ingredients

Unsalted Butter– Room temperature butter is what allows it to properly cream with the sugar, trapping the air pockets that give this cake its light texture. Cold butter won’t incorporate the same way and can leave the crumb dense.
Granulated Sugar– Standard white sugar creams with the butter to build the cake’s structure and sweetness.
Eggs– Room Temperature eggs blend smoothly into the batter. Cold eggs can cause the batter to curdle and can even deflate some of the air worked in during creaming.
Sour Cream– This is the ingredient that keeps the crumb moist and adds a subtle tang that balances the sweetness. Full-fat sour cream at room temperature blends in more evenly than cold. Note: See the FAQ section below for a substitution if you don’t have sour cream on hand.
Vanilla Extract– Adds warmth and rounds out the almond extract.
Almond Extract– Optional, but a small splash gives this cake a marzipan-like flavor that’s especially delicious if you’re a fan of almond pastries. Prefer a classic flavor instead? Just use 2 teaspoons vanilla extract only.
All-Purpose Flour– Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag. Scooping packs in extra flour and can make the cake dense.
Baking Powder and Baking Soda– Both are used here. Baking powder provides most of the rise in the oven, while baking soda reacts with the sour cream’s acidity to help lighten the crumb further.
Fine Sea Salt– Balances the sweetness and sharpens the other flavors in the cake.

Pecan Oat Streusel Ingredients

Pecans or Walnuts– Roughly chopped and either works beautifully here. Pecans bring a buttery sweetness, while walnuts are a touch more earthy.
Brown Sugar– Packed brown sugar gives the streusel its deep caramel flavor and helps it clump together. Dark brown sugar has more molasses and adds an even richer, toffee-like note that pairs beautifully with the brown butter glaze. However, light brown sugar works perfectly fine also.
Ground Cinnamon– The classic streusel spice, warm and fragrant. Most grocery store cinnamon is Cassia, which has a bold, slightly bitter edge. I prefer Ceylon cinnamon here since it’s sweeter and more delicate. Note: Ceylon is sometimes labeled “true cinnamon” on packaging, so look for that name if you’re having trouble finding it.
Rolled Oats– These add a heartier, more satisfying bite to the streusel that a plain sandy crumb topping does not have.
Unsalted Butter (melted)– This is what binds the streusel together so it stays in distinct layers through the batter instead of sinking to the bottom.
Fine Sea Salt– Adding a small amount helps to balance the sweetness of the sugar.

Brown Butter Glaze Ingredients

Unsalted Butter– Browning the butter here is what makes this glaze stand out from a typical powdered sugar glaze. As it melts, keep stirring so the milk solids toast evenly instead of burning.
Powdered Sugar– Whisked with the browned butter for a smooth, pourable glaze.
Whole Milk– Thins the glaze to the right drizzling consistency. Add it gradually, since you can always add more but can’t take it back out.
Vanilla Extract– Rounds out the toasty flavor of the browned butter.
Fine Sea Salt– Similar to its purpose for the cake and streusel, it balances sweetness.

How to Make

Start with the streusel so it’s ready to go. Combine the pecans, brown sugar, cinnamon, oats, melted butter and salt in a small bowl. Mix until the mixture looks like damp sand and then set it aside while you make the batter.

For the cake, beat the butter and granulated sugar until pale and fluffy, about 4 minutes. Add the eggs one at a time, then sour cream, vanilla and almond extract, beating until combined. Whisk the flour, baking powder, baking soda and salt together separately, then fold into the batter.

Layer half the batter into the prepared pan, sprinkle with half the streusel, then repeat with the remaining batter and streusel. Bake at 350℉ for 55 to 65 minutes, until a skewer comes out with a few moist crumbs. Cool completely before glazing.

For the glaze, brown the butter in a saucepan until golden and fragrant, then whisk in the powdered sugar, milk, vanilla and salt. Drizzle over the cooled cake and slice into squares.

Tips For The Best Sour Cream Coffee Cake

Bring the butter, eggs and sour cream fully to room temperature before starting. Cold ingredients don’t emulsify properly and can leave the cake dense.
Cream the butter and sugar for the full 4 minutes, not just until combined. This is what builds the air structure the whole cake relies on to rise light.
Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag. Scooping packs in extra flour and makes for a heavier cake.
Spread the streusel in an even layer rather than pilling it in the center. A concentrated mound is more likely to sink into the batter.
Let the cake cool completely before adding the glaze. A warm cake will melt the glaze immediately rather than allowing it to set.
Check for doneness with a cake tester in the thickest part of the cake, not just the edges, since the center takes the longest to bake through.
If the top is browning faster than the inside is baking, tent the cake loosely with foil for the remaining bake time.

How To Make This Into a Bundt Coffee Cake

This coffee cake adapts beautifully to a bundt pan, with a few simple adjustments.

Pan– Use a 10cup bundt pan instead of a 9×13. Grease it thoroughly with butter, then dust with flour and tap out the excess.
Layering– Sprinkle half the streusel into the bottom of the pan. Add half the batter and spread gently to cover, then sprinkle with the remaining streusel. Finish with the remaining batter, spreading gently to cover.
Bake Time– Bake at 350℉ for 55 to 65 minutes and start checking at 55 minutes with a cake tester.
Cooling and Release– Cool in the pan for exactly 15 minutes, no more or no less. Run a thin offset spatula around any exposed edges, then invert onto a plate. Let it cool completely before glazing.

The one step to watch closely! The 15 minute cooling window matters the most. Too soon and the cake can fall apart when you invert it. Too long and it can stick to the pan instead of releasing cleanly.

Recipe Variations

Try a Different Extract-Prefer a different flavor than almond? Hazelnut, maple or even coffee extract all work beautifully in place of almond, each pairing naturally with the pecans and brown butter glaze.
Swap the Nuts– Walnuts work just as well as pecans here if that is what you have on hand, or if you prefer a slightly more earthy flavor.
Make it a Bundt Cake– Follow the instructions above to turn this into a bundt coffee cake that is perfect for a holiday table.
Skip the Glaze– If you’d rather keep things simpler, this cake is delicious with just a light dusting of powdered sugar instead of a brown butter glaze.

Overhead photo of Streusel Coffee Cake in a white glass 9x13 pan and glazed with a brown butter glaze.

Storage and Make-Ahead Instructions

Storing Leftovers: Once cooled and glazed, store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week if you prefer it to stay extra fresh.

Make-Ahead (unbaked): Assemble the full recipe, cover with plastic wrap so it doesn’t touch the streusel and refrigerate overnight. In the morning, let it sit 20 to 30 minutes at room temperature before baking. If baking straight from the refrigerator, add 10 to 15 minutes to the bake time and check for doneness with a cake tester.

Freezing: This cake freezes well since the sour cream keeps the crumb moist even after thawing. For the best texture, freeze it unglazed. Wrap tightly in plastic wrap, then foil and freeze for up to 3 months. Thaw at room temperature, then make the glaze fresh and drizzle it on right before serving.

Frequently Asked Questions

Do coffee cakes actually have coffee in them?

No, there’s no coffee in the ingredients. The name comes from the tradition of having a slice with a cup of coffee. It’s a custom dating back centuries to European coffee klatches, casual gatherings built around coffee and something sweet.

Can I assemble this the night before and bake it fresh in the morning?

Yes, assemble the full recipe, cover with plastic wrap so it doesn’t touch the streusel and refrigerate overnight. In the morning let it sit for 20 to 30 minutes before baking. If instead you bake it straight from the refrigerator, add 10 to 15 minutes to the bake time and check for doneness with a cake tester. Just know, the cake will most likely take even bit longer until fully baked.

Why did my cake turn out dense instead of light and fluffy?

The most common cause is skipping the creaming step’s real job, beating the butter and sugar for the full 4 minutes. That’s what builds the air pockets the cake relies on to rise light. A close second is cold butter, eggs, or sour cream, which won’t emulsify properly and can leave the batter dense no matter how long you beat it. Finally, check your flour measuring. Scooping the measuring cup directly into the bag packs in extra flour, while spooning it in and leveling it off keeps the ratio accurate.

Can I freeze this coffee cake?

Yes. It freezes well since the sour cream keeps the crumb moist even after thawing. For the best texture, freeze the cake unglazed. Wrap it tightly in plastic wrap, then foil and freeze for up to three months. Thaw at room temperature, then make the glaze fresh and drizzle it on right before serving. If you freeze it already glazed, it will still taste good, but the glaze can turn slightly sticky or weep a bit as it thaws.

Do I have to use almond extract, or can I just use vanilla?

No, you do not have to use almond extract. Vanilla alone gives you the classic coffee cake flavor. However, if you love the flavor of marzipan or bear claws, the almond extract will be right up your alley.

Why did my streusel sink to the bottom instead of staying layered?

This usually happens for one of two reasons. The first, the batter was too thin to support the streusel’s weight (often from over mixing the wet ingredients with the dry ingredients or ingredients that weren’t fully room temperature). The second reason, the streusel was piled unevenly instead of spread in a thin, even layer. Spreading both the batter and streusel gently and evenly at each layer is the best insurance against this.

What can I substitute for sour cream?

Full-fat plain Greek yogurt is the best swap and it works cup for cup. It has a similar tang and thickness, so the texture and flavor holds up well in this recipe.

Sour Cream Coffee Cake

Sour Cream Coffee Cake with a buttery pecan streusel and rich brown butter glaze. Incredibly moist, easy to make, and perfect for holidays or any weekend.

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Course: Dessert

Cuisine: American

Keyword: Sour Cream Coffee Cake, Struesel Coffee Cake

Prep Time: 20

Servings: servings

Calories: 584kcal

Author: Heather

Ingredients

For the Cake

1 cup unsalted butter *room temperature
1 ½ cups granulated sugar
2 large eggs *room temperature
1 cup full-fat sour cream *room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract *see Note #1 below
2 cups all-purpose flour *spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt *see Note #2 below is using flaky salt

For the Streusel

1 ½ cups walnuts or pecans *roughly chopped
¾ cup brown sugar *packed, either light or dark, see Note #3 below for difference
3 teaspoons ground cinnamon
1 ½ tablespoons unsalted butter *melted
1/4 cup rolled oats
1 pinch salt

For the Brown Butter Glaze

3 tablespoons unsalted butter
1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon vanilla extract
1 pinch salt

Instructions

Cake and Streusel

Preheat the oven to 350°F. Grease and flour a 9×13-inch pan. See Note #4 below for parchment use.
Combine the pecans, brown sugar, cinnamon, oats, melted butter and pinch of salt in a small bowl. Mix until it looks like damp sand, then set aside.
Beat the butter and granulated sugar in a stand mixer on medium-high speed for a full 4 minutes, until pale and fluffy.
Add the eggs one at a time, beating 30 seconds after each and scraping down the bowl. Add the sour cream, vanilla and almond extract, then beat until just combined.
Whisk together the flour, baking powder, baking soda and salt in a separate bowl. Fold into the butter mixture until just combined.
Spread half the batter evenly in the prepared pan. Sprinkle with half the streusel. Add the remaining batter in spoonfuls and spread gently to cover, then finish with the remaining streusel.
Bake at 350°F for 55 to 65 minutes, until a skewer inserted in the center comes out with a few moist crumbs, not wet batter. Start checking at 50 minutes.
Cool completely before making the glaze.

Brown Butter Glaze

Melt the butter in a light-colored saucepan over medium heat, stirring constantly, until it turns golden brown and smells nutty, about 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
Whisk in the powdered sugar, milk, vanilla and salt into the cooled browned butter until smooth. Drizzle over the cooled cake, then slice into squares.

Notes

Note #1– Almond extract gives the cake a delicious marzipan flavor. If you’d rather skip it, use 2 teaspoons of vanilla extract in total.

Note #2– If using flaky salt, like Maldon’s, grind it first with a mortar and pestle. Flaky salt is coarser and less dense than fine sea salt, so using it unground can leave uneven pockets of saltiness throughout the batter and glaze instead of blending in evenly.

Note #3– Light and dark brown sugar differ in molasses content. Light brown sugar is milder and sweeter, while dark brown sugar has more molasses for a deeper, almost toffee-like flavor.

Note #4– For the easiest release, line the pan with parchment paper, leaving an overhang on the two long sides. Grease the pan first so the parchment stays in place. This lets you lift the cake straight out instead of slicing it directly in the pan.

Note #5 (A Note on the Batter)– Make sure the butter, eggs, and sour cream are fully room temperature before starting, cold ingredients break the emulsion and lead to a dense, uneven crumb. Cream the butter and sugar for the full 4 minutes, since this builds the air structure the cake relies on. The batter may look slightly curdled after the sour cream and extracts go in, that’s normal. When folding in the dry ingredients, a few flour streaks are fine, overmixing makes the cake tough.

Note #6–

How To Make This Into a Bundt Coffee Cake

Pan: Use a 10-cup Bundt pan instead of a 9×13. Grease with butter, dust with flour, and tap out the excess.
Layering: Sprinkle half the streusel in the bottom, top with half the batter, add the remaining streusel, then finish with the remaining batter.
Bake Time: Bake at 350°F for 55 to 65 minutes, checking at 55 minutes with a cake tester.
Cooling and Release: Cool in the pan for exactly 15 minutes, no more or less. Run a thin spatula around the edges, invert onto a plate, and cool completely before glazing. Pro Tip: The 15-minute cooling window matters most here. Too soon and the cake can fall apart. Too long and it may stick.