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Ultimate Sour Cream Coffee Cake with Double Cinnamon Streusel

A delicious slice of coffee cake featuring two distinct streusel layers, served on a white plate.
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This recipe delivers the moist, buttery coffee cake you want, featuring a thick layer of cinnamon streusel both inside and on top. It is simple to make and perfect for breakfast or brunch.

Ingredients

Scale
  • For the Streusel: 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Cake: 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • For the Glaze (Optional): 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9×13 inch baking pan.
  2. Prepare the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Assemble the cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the reserved streusel evenly over the batter. Gently spoon the remaining cake batter over the streusel layer. Top with the remaining streusel.
  7. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely cover the cake with foil halfway through baking.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. Prepare the optional glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • Using cold butter for the streusel creates the best crunchy texture.
  • Sour cream is key to achieving a tender crumb cake.
  • You can make this cake ahead; store it covered at room temperature for up to two days.

Nutrition

Find it online: https://cookingbyfelix.com/best-coffee-cake-sour-cream-streusel-recipe/