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Classic Sour Cream Coffee Cake with Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a thick layer of brown sugar filling and crumb topping.
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This recipe yields an exceptionally moist and tender sour cream coffee cake featuring a rich ribbon of cinnamon streusel through the center and a generous crumb topping. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • Cake Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • Streusel Topping Ingredients:
  • 1 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Make the cake batter: In a large 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.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for the cake.
  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. Spread half of the cake batter into the prepared baking pan.
  7. Sprinkle half of the prepared streusel mixture evenly over the batter layer.
  8. Gently spread the remaining cake batter over the streusel layer.
  9. Top the second batter layer with the remaining streusel mixture.
  10. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool completely in the pan on a wire rack.
  12. Prepare the optional glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra moist cake, use full-fat sour cream.
  • If you prefer a pecan streusel coffee cake, add 1/2 cup of chopped pecans to the streusel mixture.
  • This recipe works well as a blueberry sour cream coffee cake; gently fold 1 cup of fresh or frozen blueberries into the final layer of batter before topping with streusel.
  • If you want a thicker cinnamon ribbon, sprinkle half the streusel on the bottom layer of batter, then spread a thin layer of brown sugar mixed with 2 tablespoons of melted butter over that before adding the top batter layer and final streusel.

Nutrition

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