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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

Close-up of a moist slice of coffee cake featuring a thick cinnamon swirl and crumb topping.
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You need this recipe for a moist, buttery coffee cake featuring a generous layer of cinnamon streusel topping. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • For the Streusel Topping: 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Cake: 2 1/4 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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Swirl Layer: 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 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 Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the topping. 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 large bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.
  4. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. In a small bowl, stir the sour cream briefly. Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of sour cream). Mix until just combined; do not overmix.
  7. Prepare the Cinnamon Swirl Layer: In a small bowl, mix the brown sugar and cinnamon for the swirl layer.
  8. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with half of the reserved streusel topping.
  9. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining cinnamon swirl mixture over the top, followed by the remaining streusel topping.
  10. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Cool the cake completely in the pan on a wire rack.
  12. Prepare the Optional Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For the moistest cake, make sure your sour cream is at room temperature before mixing it into the batter.
  • If you want even more streusel than cake, double the streusel topping recipe and use it generously between the layers and on top.
  • This cake holds up well at room temperature for two days if kept covered.

Nutrition

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