Enjoy this Sour Cream Graham Streusel Cake, it's super easy to make, and it goes perfect with a cup of coffee.
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5 from 1 vote

Sour Cream Graham Streusel Cake

This Sour Cream Graham Streusel Cake is perfect for brunch.
Course Breakfast
Cuisine American
Keyword Coffee Cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 288kcal
Author Stephanie Manley


  • 8 squares Graham Crackers
  • 1/4 cup chopped Pecans
  • 2 tablespoons brown sugar packed
  • 1/2 teaspoon Ground Cinnamon
  • 3 tablespoons Butter
  • 1 cup Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 cup Butter, softened
  • 1/4 cup Sugar
  • 1/2 teaspoon Vanilla
  • 1/2 teaspoon Grated Lemon Peel
  • 1/2 cup Sour Cream


  • Preheat oven to 350 degrees. 
  • Grease 8 inch round cake pan, and set to the side. Crush graham crackers until they are fine crumbs. Crush enough crackers to make 3/4 cup. 
  • Combine graham cracker crumbs, pecans, brown sugar, and cinnamon in a small bowl. Add melted butter, stir until well blended. 
  • Sift together flour, baking powder, and baking soda into medium bowl. Beat softened butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. 
  • Beat in vanilla and lemon peel. Reduce speed to low. Add flour mixture alternately with sour cream, beating well after each addition. Spoon half of the batter into prepared pan, spreading evenly. 
  • Sprinkle 2/3 crumb mixture evenly over batter. Spoon remaining batter over crumbs lightly. Bake at 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool ten minutes before removing from pan.

Recipe Tips

  • When you reheat this coffee, try reheating it in the microwave with a small dab of butter!


Calories: 288kcal | Carbohydrates: 23g | Protein: 2g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 158mg | Potassium: 76mg | Fiber: 0g | Sugar: 10g | Vitamin A: 575IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.9mg
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