Print

Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake showing the yellow cake base, cream cheese swirl, and thick cinnamon streusel topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic sour cream coffee cake for a moist, tender crumb and a thick, buttery cinnamon streusel topping. It is perfect for weekend 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 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 1/2 cup packed light brown sugar (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1/4 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking 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. Stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Prepare the streusel: In a separate small bowl, combine the brown sugar, 1 tablespoon cinnamon, 1/4 cup flour, and the 1/4 cup cold butter pieces. 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 the 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.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool completely in the pan on a wire rack.
  11. If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra rich flavor, substitute buttermilk for the sour cream if needed, though the texture will be slightly different.
  • If you want a cinnamon swirl inside the cake, reserve 1/4 cup of the batter, mix it with 1 teaspoon cinnamon and 1 tablespoon brown sugar, then dollop this mixture over the first layer of batter before adding the first streusel layer.
  • This cake keeps well covered at room temperature for up to three days, maintaining its moist texture.

Nutrition

Find it online: https://tastethisplate.com/sour-cream-coffee-cake-recipe-moist-tender/