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I am posting an amazing recipe for a sour cream coffee cake. I stumbled across this recipe in the January 2009 issue of Fine Cooking magazine and immediately knew I wanted to make it. From December through February, I probably flipped back to this recipe a dozen times with the best of intentions. However, life got in the way and this divine coffee cake was chucked to the back burner. Yesterday I had a few hours on my hands, which is a rarity these days and I thought it would be the perfect opportunity to dust off that January issue of Fine Cooking magazine and whip this baby up! There are a couple of reasons this recipe remained in my thoughts for so long…1.) I am a sucker for a streusel topping 2.) the cake is made with sour cream and I love to use sour cream in baked goods and 3.) a toasted pecan filling…Need I say more? When I looked at the directions for this recipe, I thought it would be a tad bit time consuming, but actually it was a breeze and came together in no time. Well aside from the fact that I ran out of sugar…how the hell does someone with a serious baking addiction run out of freaking sugar?!? I still have not figured about the answer to that question, but the problem was quickly remedied with one simple phone call. Once the sugar was in my hands, I proceeded with the cake portion of this recipe. All three components of this recipe smelled amazing and I could not wait to taste the outcome of this coffee cake. While baking, this cake filled my home with the sweet smells of cinnamon, butter and brown sugar…which was the perfect aroma for a frigid March evening. If you are looking for a seriously delicious palette pleasing dessert make this sour cream coffee cake today! Enjoy!
Click Here for the Sour Cream Coffee Cake recipe.
Click Here for the great article that accompanied the recipe.

Here is the link to the recipe on recipezaar, apparently the previous Fine Cooking link no longer works.

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  1. Zoe Francois says:

    I want this with my coffee this morning! Lovely!

  2. Cathy says:

    This looks amazing! My MIL makes a sour cream coffee cake on Christmas that is a family favorite. This one looks a little different (I love the swirling!) and looks like it might give MIL’s coffee cake a run for its money!

  3. Ingrid says:

    Great photo. I want that piece. Lovin the swirls!

  4. oneordinaryday says:

    Sounds yummy! And I have to add that I ran out of sugar once around Christmas and I’ve been buying it at BJs (in bulk) ever since. : )

  5. Jennifer says:

    Wow, that sounds fabulous. And also the kind of cake that I would nibble on all day long, finding it half gone by the end of the day!

  6. Julia says:

    I found this magazine, in of all places, waiting in line at Lowes. I think it’s an amazing, well researched cover to cover read. It’s my new favorite! (That reminds me, I need to subscribe!)

    The sour cream coffee cake was the first recipe I made from that issue and man was it good. Everyone loved it! I especially appreciated the rippled effect of layering the pecan cinnamon throughout the cake. I want to try to make the other flavor variations too.

  7. Elyse says:

    I’m totally with you: I love streusel, anything with sour cream is awesome by me, and pecan filling, um yes, please. I can’t wait to try this recipe, and I can’t wait to see your pics!

  8. Ingrid says:

    Nice teaser….sounds awesome…..can’t wait to see your pics!

  9. Maria says:

    I love coffee cakes. The filling sounds amazing!

  10. pinkstripes says:

    I ripped this recipe out of the magazine when I saw it and it is now in my {way too large} pile of magazine recipes I would like to try. I am now moving it to my {much} smaller pile of magazine recipes I am making in the next two weeks. It sounds delicious!