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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel

A slice cut from a whole sour cream coffee cake, showing the moist interior and thick cinnamon streusel topping.
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You will bake a wonderfully moist and tender coffee cake featuring a rich sour cream base, a thick ribbon of cinnamon streusel swirled through the middle, and a generous crumb topping. This is the best sour cream cake 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:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • Optional: 1/2 cup chopped pecans
  • For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 10-inch tube pan.
  2. Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, mix in the pecans. Set this aside.
  3. Prepare the Cake Batter: In a separate large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until just combined.
  4. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture. If using a tube pan, you can create a cinnamon swirl by gently running a knife through the batter layers before baking.
  6. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool the cake in the pan on a wire rack for 15 minutes. If you used a tube pan, invert it onto the rack to cool completely.
  8. Make the Glaze (Optional): Whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra moist cake, ensure your sour cream and eggs are at room temperature before mixing.
  • This is a great make ahead breakfast cake; it keeps well covered at room temperature for up to three days.
  • If you want a blueberry sour cream coffee cake, gently fold 1 cup of fresh or frozen blueberries into the finished batter before spreading it into the pan.

Nutrition

Find it online: https://littlekitchendiary.com/sour-cream-coffee-cake-recipe-moist-streusel/