This is an irresistible glazed coffee cake that combines the warm flavor of cinnamon, a rich batter with sour cream, and a crunchy pecan streusel you'll want more of. Topped with a generous layer of sweet glaze, it's the ultimate brunch and bake sale addition or snack cake.
Cinnamon vanilla cake
Coffee cakes are a wonderful breed, full of ingredients we love, glazed to perfection, and with that cinnamon brown sugar streusel topping we secretly wish we had more of.
It's a classic brunch cake, and especially fitting, with its old-fashioned sour cream batter, homemade flavors and glazed presentation.
We have a nice bunch of recipes you can choose from: the glazed pumpkin coffee cake, the unique chocolate crumb cake and a favorite of mine, this coffee cake with blueberries.
If there's a brunch table, I always go for the glazed coffee cake first. Well, maybe after something savory, like quiche.
This vintage coffee cake recipe has all the usual ingredients, but is lighter and not as dense as a pound cake. And yet, make no mistake, it remains a solid, amazing, and worth-every-calorie cinnamon pecan coffee cake.
The crumb texture and flavor are some of the best I ever had. I tell you, it's the stuff of dreams.
Testing notes
Cake pans: you can use a bundt pan, a tube cake pan or 2 square pans. The first two have a hole in the center and are well-suited for dense cakes like this one. Tube pans have plain, straight sides, while bundt cakes have patterns. Use a very simple pattern if choosing the latter.
Use a damp spoon to spread the batter. This is a genius tip, as we don't want to make a mess when layering the cake batter and the streusel. Run the back of a large spoon under tap water, shake to remove excess, and use it to spread the vanilla mixture. It glides smoothly without disrupting the cinnamon crumble layer.
You can lightly toast the nuts, just a bit to deepen the flavor, but not too much since the upper layer of crumble will be in direct contact with the heat and if your nuts are very toasted, they might slightly burn by the time the cake is done.
Let the cake cool completely before glazing it, or it will thin out and drip too much.
Ingredients
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Sour cream: Use the regular type, full-fat sour cream. It adds richness and moisture.
- Baking powder and baking soda: make sure they aren't expired.
- Cocoa powder: always use unsweetened. It's a very small amount.
- Pecans or walnuts: they will be chopped, so there's no need to buy the whole ones that are more expensive.
- Powdered sugar: also called confectioners' or icing sugar.
Variations & substitutions
- Greek yogurt: substitute it for sour cream. Make sure it's thick and unflavored (natural).
- Spices: add a touch of ground nutmeg and allspice.
- Chocolate chips: use them instead of, or in addition to, the pecans or walnuts.
- Orange: use 1 teaspoon of orange zest in the batter and orange juice for the glaze.
The crumb topping
The streusel layer has pecans, brown sugar, and some cocoa. The combo with the cinnamon is outstanding, as we all know. Nothing new here.
Pecans or walnuts can be used interchangeably. It makes little difference in my opinion.
How to make sour cream coffee cake
Vanilla cake batter: this is a thick mixture that is easier made with an electric mixer or a stand mixer.
Cinnamon streusel
It's a small amount, so I use my hands to work the butter into the dry ingredients. You can use a pastry cutter or a fork (and some patience).
You can make it clumpier by incorporating the butter a bit more and then refrigerating or freezing it before using.
Sifting
It's important to sift the dry ingredients, especially the baking soda, as it can clump during storage.
I have them measured and do it directly over the butter mixture, but you can sift them together first in a bowl if that feels easier.
Layering
The cake batter and the streusel are divided in two, and then layered.
To spread the batter more easily, drop the vanilla batter by mounds or tablespoons. You can also dip the back of a spoon in water and use it damp; the mixture glides more easily.
Streusel layers
The cinnamon crumble mixture is floury and will seem like too much or too loose. But it's fine.
Baking and cooling
This is a large cake, so it might take longer to bake, depending on your oven and the pan you use.
A cooling rack is essential so it cools down correctly. Don't remove it while still hot or very warm, as it'll be too tender and probably break.
Paula's Tip
Before removing it from the pan, run a smooth-bladed knife around the edges to loosen up any bits that might be stuck. Do this gently so the crumb topping stays put. You have to turn it upside-down to remove it, so you need the cake to be loose and come out in one piece.
Powdered sugar glaze
The glaze is simple and works wonders with this type of cake. We like it so much that we have a whole post explaining how to make a simple glaze.
What liquid can you use for the glaze?
Lemon juice is my favorite because it cuts through the overall richness and sweetness. And it makes the glaze stay white. I would not trade flavor for color, but it's two birds with one stone.
If you want a mellower flavor, use orange juice, milk or cream as the liquid.
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Cinnamon Streusel Coffee Cake (with sour cream and easy glaze)
Ingredients
Streusel crumb topping and filling:
- ½ cup brown sugar, packed, light or dark
- ½ cup all-purpose flour, cake flour also works
- 1 teaspoon ground cinnamon
- 2 teaspoons unsweetened cocoa powder
- pinch of salt
- 4 tablespoons unsalted butter, cold and diced
- ½ cup coarsely chopped pecans, or walnuts
Sour cream cake:
- 1 cup unsalted butter, at room temperature
- 1 ½ cups sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, cake flour also works
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup regular sour cream, at room temperature
Powdered sugar glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice, approximate amount
Instructions
- Preheat oven to 350ºF (180ºC).
Make the easy streusel:
- In a medium bowl, stir ½ cup brown sugar, ½ cup all-purpose flour, 1 teaspoon ground cinnamon, 2 teaspoons unsweetened cocoa powder and a pinch of salt until combined.
- Scatter 4 tablespoons unsalted butter, cold and in small pieces, and work with your hands or a dough cutter until it's clumpy with no dry spots.
- Add ½ cup coarsely chopped pecans and mix. Reserve. If making ahead, keep refrigerated in an airtight container.
Make the vanilla cake:
- Butter or spray a 10-inch or 10-12 cup tube cake pan (see Notes below) and line the bottom with parchment paper.
- In a large bowl, cream 1 cup unsalted butter, softened, and add 1 ½ cups sugar gradually, beating until creamy, 3 minutes. Use an electric mixer or a stand mixer with the paddle attachment.
- Add 3 eggs, one at a time, beating well after each one. Add 2 teaspoons vanilla extract and mix to combine.
- Add the sifted dry ingredients: 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in 3 parts, alternating with 1 cup regular sour cream in 2 parts. This means you start and end with flour. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Mix well but don't overbeat. The cake batter will be thick and velvety.
Assemble the coffee cake:
- Put half of this mixture in the prepared pan. Smooth it with the back of a damp spoon (it will glide more easily) and scatter half of the streusel mixture over it.
- Drop mounds of remaining batter mixture by tablespoons and carefully smooth it with the back of a spoon (if it sticks, dampen the spoon again).
- Sprinkle the remaining streusel over it.
- Bake for 50-60 minutes, until a cake tester or toothpick comes out dry. It may take longer depending on your oven and the pan used.
- Let it cool on a wire rack for 10-15 minutes. Use a flat knife to carefully loosen the edges that might be stuck due to the sugar in the streusel.
- Let cool completely on a wire rack before removing. Place a wire rack on top of the pan and carefully turn it upside down.
- Transfer to a plate and glaze.
Make the glaze:
- Mix 1 cup powdered sugar and 2 tablespoons lemon juice in a small-medium bowl until creamy and no lumps remain.
- Pour over the cold cake and let it drip down the sides. Let it set and dry before cutting and serving.
- It keeps for a few days, well wrapped, at room temperature.
Paula Montenegro says
I agree about the flour! Too bad most don't realize that and only use all-purpose. Have a great day Deb!
Angie@Angie's Recipes says
My mouth is watering :-)) Can't resist anything with streusel!
Paula Montenegro says
Me neither.