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Best Sour Cream Coffee Cake with Cinnamon Streusel Topping

Close-up of a moist coffee cake loaf, sliced to show the cinnamon swirl and thick crumb topping.
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Make this easy and moist coffee cake featuring a tender crumb, a rich cinnamon streusel layer in the middle, and a generous crumb topping. This recipe is perfect for breakfast or brunch.

Ingredients

Scale
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 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 (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 Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  2. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the reserved streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture over the top.
  8. Bake: Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Cool: Let the cake cool in the pan on a wire rack for at least 30 minutes before serving.
  10. Make the Glaze (Optional): While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or cooled cake.

Notes

  • For an extra moist cake, ensure your sour cream is at room temperature before mixing it into the batter.
  • If you want a cinnamon swirl effect, reserve 1/4 cup of the streusel mixture to layer between the two halves of the batter, then top with the remaining batter and the rest of the streusel.
  • This cake tastes best when served the day it is made, but you can store leftovers covered at room temperature for up to 3 days.

Nutrition

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