Pecan Sour Cream Coffee Cake

Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!

Looking for more coffee cake recipes? Don’t forget to try my recipe for The Best Coffee Cake ever! You won’t be disappointed!

Pecan Sour Cream Coffee Cake Is Going To Be Your Favorite Breakfast Cake!

I will always be an advocate for cake for breakfast. Cake just tastes better in the morning if you ask me…and if you call it a “coffee cake”, it automatically becomes less taboo and more nostalgic. And to prove to you how PRO Cake For Breakfast I am here are some of the other breakfast cake recipes I have here on my site:

How to make pecan coffee cake

Let’s Talk About How To Make Pecan Sour Cream Coffee Cake!

First, I’ll begin with how easy it is. I promise you. Of course there are a few steps, you have the filling and topping, the cake itself, and the easy icing drizzle. But none of these elements is difficult in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t keep myself from eating half of it with a spoon before I assemble the cake. It’s a sweet, crunchy, cinnamon, buttery mixture that should be illegal.

What Does the Sour Cream Do?

Some of my most favorite cake recipes use sour cream. Now, before you tell me you don’t like it, let’s just clarify that you don’t TASTE the sour cream. What it does is add the exact right amount of moisture, while the acidity in the sour cream aids in giving the cake a tender crumb.

It works a lot like buttermilk, but adds a little more weight making the cake slightly denser, which works perfectly for a coffee cake.


Oh, blessed be. The pecan streusel in this cake is absolutely everything. It is the most perfect combination of finely chopped pecans, butter, salt, cinnamon, and brown sugar.

I can’t seem to keep my spoon out of the mixture, all in the name of taste-testing of course, while I am making this cake.

It adds the exact right amount of crumbly-crunch that all good coffee cakes need.

Serve this Coffee Cake Warm, At Room Temperature, Or Freeze It For Later!

This cake is incredibly versatile. Of course enjoying a slice warm is the ultimate indulgence, but it’s perfect to make the night before so it’s ready and waiting for breakfast.

How Do You Freeze Coffee Cake?

Or absolutely make this and freeze it for later! Here’s what you do:

  • Bake the cake and allow it to cool completely.
  • Don’t drizzle it with icing. Wait and save that step for when you are ready to serve it. The icing will melt a bit and get sticky if you freeze and thaw it out.
  • You can freeze it right in the pan you baked it in so if that pan has an airtight lid that will work great. Or I would recommend baking it in a disposable aluminum pan if you’re planning on making it and freezing it.
  • Cover the pan tightly in plastic wrap and then again in aluminum foil. Freeze it for up to 30 days.
  • To thaw, allow it to thaw at room temperature. If you would like to reheat it, cover the cake in foil and bake it at 300°F for about 15 minutes, or until warmed through.
Pecan Sour Cream Coffee Cake on a plate

Here Are Some More Sour Cream Cake Recipes You Might Like:


Pecan Sour Cream Coffee Cake

  • Author: Shelly
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 30 minutes
  • Total Time Total Time: 45 minutes
  • Yield Yield: serves 9
  • Category Category: Cake
  • Method Method: Oven
  • Cuisine Cuisine: Breakfast


Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!



Pecan Streusel

  • 3 tablespoons butter, melted
  • 2/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 tablespoons all purpose flour
  • 1 1/2 cups finely chopped pecans


  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 3/4 cups all purpose flour


  • 3/4 cup powdered sugar
  • 1 tablespoon milk


  1. Preheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.
  2. Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.
  3. Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.
  4. Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.
  5. Turn the mixer to low and add int he flour until just combined. Don’t over mix.
  6. Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.
  7. Bake for 30-35 minutes.
  8. Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.


Store airtight at room temperature for up to 3 days

Nutrition Information:

36.7 g
4923.3 mg
24.1 g
55.1 g
5.8 g
65.7 mg

Keywords: cookies and cups, coffee cake, pecan cake, sour cream coffee cake, easy coffee cake, best coffee cake

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Dec 12, 2021 7:16 am

Hi there, Shelly,

This recipe looks delicious, and I’m a novice baker wondering whether you could please kindly advise:

1) If I could sub full-fat ricotta for the sour cream
2) If I could use a 9″ springform pan
3) If I could use a 9″×13″ baking pan
4) How baking times might differ for any of the above

Your help would be so greatly appreciated. Thank you and Happy Holidays!

Debra C Rollins
Oct 23, 2021 11:29 am

Loved this recipe so much. I usually bake to exact ingredients but i had some left over home made cinnamon chips and added them. I’m making them again to use in this coffee cake. Who doesn’t love a little extra sugar and spice?

Aug 26, 2021 11:55 pm

Absolutely delicious coffee cake! The cake is so tasty and perfect because it’s made like a cake, not like a more quick bread-type method that most coffee cakes use. This will definitely be my go-to recipe for coffee cake. I don’t know why, but mine took 47 minutes total to bake. The only reason I didn’t give it five stars is that I’m not crazy about the topping. I love the taste, but it’s just too crumbly. It doesn’t hold together. A thin layer of topping adheres to the cake, but the rest remains loose and just falls off. Since… Read more »

Jul 9, 2021 7:49 pm

I made an Afghan version of this. Very simply replaced some of the pecans with lightly toasted, whole and un-salted sunflower seeds. Then added 8-12 threads of high-quality, authentic saffron threads which have been pulverized fine. (There are tests for authentic saffron online). An exciting twist to this excellent offering.

Dec 25, 2020 2:31 pm

Made this yesterday for breakfast today… total HiT! Kids and husband loved it… I made a few minor changes, put it in a bigger pan and didn’t add the glaze to minimize the sweetness… turned out perfect! Will definitely make again…

Sep 16, 2020 5:39 pm

First time was a home run a month ago, now making the second. It smells so good!

Jun 11, 2020 1:34 am

To me, coffee cake seems like the kind of dessert an older generation would enjoy. But… IT. WAS. AMAZING! Moist, salty, sweet, crunchy and cinnamony. Great recipe! It was so easy, too! Try this immediately!

Audrey Samson
May 24, 2020 4:36 am

I love this cake and I’m new at baking but I was able to do it!! I think this recipe is a winner!!! Thank you for sharing! Now on to pecan pie… 🙂

Mar 29, 2020 6:49 pm

This cake is easy to make, smells fabulous while baking and tastes absolutely amazing. Will make this one again and again.

Mar 15, 2020 9:52 am

I’ve made this twice and it is amazing!!! This recipe has become a family favorite!!!

jim speckman
Feb 12, 2020 7:31 pm

You have emailed me several recipes lately, but this pecan coffee cake made my taste buds say make it now. it looks like one my mom made several years ago. i am 78 now and like to cook every now and then. i will let you know how it works out as soon as i make it. thank you, jim

Feb 1, 2020 2:02 pm

Oh this sounds delicious! Nothing better than buttery pecans! Can’t wait to try making this!

Jan 21, 2020 7:48 am

Delicious. My husband isn’t into nuts and he loved it. My new go to coffee cake recipe.

Mary Thomsen
Jan 20, 2020 3:07 pm

All i have is an 8×8 pan, went looking for a 9×9 had no luck
all i could find was a 9.2 X 7.4..,, your thoughts please 🙂

Mar 27, 2021 10:00 am
Reply to  Shelly

It has no coffee in it! Why is it called a coffee cake?

Courtrina Broomfield
Jan 20, 2020 1:21 am

This sounds so delicious
I’ve been looking for a recipe that will give me my Entenmanns pecan danish coffee cake. Do you know if this recipe tastes anywhere similar? Again, thank you so much for sharing!!!!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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