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Classic Ultra Moist Sour Cream Coffee Cake with Cinnamon Streusel

A close-up of a thick slice of sour cream coffee cake showing moist crumb and thick cinnamon streusel topping.
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Make this classic sour cream coffee cake for an ultra moist crumb and rich cinnamon swirl. This recipe features a generous cinnamon-sugar streusel topping perfect for breakfast or brunch.

Ingredients

Scale
  • 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, divided
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • For the Streusel Filling/Topping:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • Optional Glaze: 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 9×13 inch baking pan or a 10-inch tube pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and 1 cup of the granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Prepare the streusel: In a separate small bowl, combine the brown sugar, cinnamon, 1/4 cup flour, and 1/4 cup cold butter. Use your fingers or a pastry blender to cut the butter into the sugar mixture until coarse crumbs form.
  7. Spread half of the cake batter into your prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
  8. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top of the cake batter.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
  11. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or cooled cake.

Notes

  • For a pecan crumb cake variation, add 1/2 cup chopped pecans to the streusel mixture.
  • You can make this cake ahead of time; wrap it tightly once completely cooled and store it at room temperature for up to two days.
  • This cake pairs well with your morning coffee or tea.

Nutrition

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