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The Best Sour Cream Coffee Cake with Double Cinnamon Streusel

A cross-section of a moist coffee cake showing a thick cinnamon swirl and generous crumb topping.
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Make this ultra moist and buttery coffee cake featuring a layer of cinnamon streusel inside and a generous crumb topping on top. This classic breakfast cake is perfect for brunch.

Ingredients

Scale
  • For the Cake:
  • 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Streusel Layer and Topping:
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the streusel: In a medium bowl, whisk together the brown sugar, cinnamon, salt, and 1 1/2 cups flour for the streusel. 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 separate bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Mix 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 coffee cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the prepared cinnamon streusel mixture evenly over the batter.
  7. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top layer of batter.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan on a wire rack.
  10. Prepare the optional glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled coffee cake before slicing and serving.

Notes

  • For an extra moist coffee cake, ensure your sour cream and butter are at room temperature before mixing.
  • If you prefer a thicker crumb topping, use 3/4 cup of cold butter for the streusel mixture instead of 1/2 cup.
  • This cake freezes well. Wrap cooled, unglazed slices tightly in plastic wrap and foil for up to three months.

Nutrition

Find it online: https://cookingzenith.com/best-sour-cream-coffee-cake-cinnamon-streusel/