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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:

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Slice of Pecan Coffee Cake with icing

Pecan Sour Cream Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 9
  • Category: Cake
  • Method: Oven
  • 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


  • Serving Size:
  • Calories: 450
  • Sugar: 36.7 g
  • Sodium: 4923.3 mg
  • Fat: 24.1 g
  • Carbohydrates: 55.1 g
  • Protein: 5.8 g
  • Cholesterol: 65.7 mg

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37 comments on “Pecan Sour Cream Coffee Cake”

  1. Audrey Samson

    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… 🙂

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

  3. 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

    1. Love hearing this! I am actually not a huge nuts fan in coffee cake, but I loved this recipe so much too!!

  4. 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 🙂

  5. Courtrina Broomfield

    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!!!!

    1. oh my dear lord, NO! What a tragic typo! Glad you caught that so quickly for me…it’s 1/2 teaspoon. Imagine if… that could have been awful! Sorry about that!

        1. omg! lol!! I just noticed the nutrition info…I just went into the program and checked and for some reason it pulled in 1/2 CUP of salt instead of 1/2 teaspoon…all fixed now! Thanks for the catch!

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