Sour Cream Coffee Cake

Coffee cake.  I am not going to lie to you, this felt a little like a life mission to me.  I really judge someone’s measure on what their coffee cake tastes like.  I have been working behind the scenes, coffee cake after coffee cake, just trying to get it right.

Is the coffee cake just topped with crumble, or is it all mixed together?  Is the crumble on top and on the inside?  Sour cream or no sour cream? bready or cakey? Infused with coffee, or dipped in coffee? No coffee at all? You can tell this shit has been keeping me awake at night. It’s enough to drive a woman crazy but honestly, I felt like my life success was hanging in the balance of what kind of coffee cake I made.


One day when I show up to some ladies brunch (ps, how old are we when are are supposed to start having a ladies brunch? Don’t wanna miss out on that one..) I want the women to be pissed at me for bringing such a good coffee cake.  Screw liking me, I want them to be all “She totally bought that.  It’s too good to be homemade.  What a brat.”


But secretly, they’ll know I didn’t buy it and they’ll wish they had thought of the sour cream too.  Then, when I’m an old lady, those same girls will be like “Well, we have to invite Whitney to bridge because who else is going to bring the coffee cake?”


They hate you because it’s good, they love you because it’s good.  What a life.  Feel free to pretend you made it up so that the girls at bridge club do the same thing to you…

Sour Cream Coffee Cake

By Whitney, February 5, 2013

Sour Cream Coffee Cake


  • flour - 1 1/2 cups, for the crumble
  • brown sugar - 1 cup, for the crumble
  • cinnamon - 2 teaspoons, for the crumble
  • salt - 1/8 teaspoon, for the crumble
  • butter - 1 1/2 sticks, cold and diced, for the crumble
  • pecans - 1 1/2 cups,chopped, for the crumble
  • butter - 1 stick, room temperature, for the cake
  • flour - 1 cup, for the cake
  • baking powder - 1 1/4 teaspoon, for the cake
  • baking soda - 1/2 teaspoon, for the cake
  • salt - 1/2 teaspoon, for the cake
  • sugar - 1 cup, for the cake
  • eggs - 2 , for the cake
  • vanilla - 1 teaspoon, for the cake
  • sour cream - 1 cup, for the cake
  • powdered sugar - 1 cup, for the glaze
  • milk - 2 tablespoons, for the glaze


To make the crumble: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using 2 knives or a pastry cutter until small to medium clumps form. Mix in 1/2 cup pecans. For the crumble filling: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.  This will go in the middle of the cake. Preheat oven to 350 degrees. Butter a 9-inch spring-form baking pan. Sift flour, baking powder, baking soda, andsalt into a bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined. Spoon half the batter into pan. Sprinkle crumble filling mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle crumble topping mixture evenly over batter. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack, and let cool completely. Remove cake from pan. To make the glaze: Mix together powdered sugar and milk. Drizzle over cake, and let drip down sides.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

3 Responses to Sour Cream Coffee Cake

  1. Ohhhhh my, this might just be world changing. Or brunch changing. I can say with confidence I’ve never been tempted to Pin/cook/lust after anything in the coffee cake family, until now. Effing nom.


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