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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel Swirl

Close-up of a moist slice of sour cream coffee cake featuring a thick, cinnamon streusel topping and glaze.
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This is the best, moist, and tender Sour Cream Coffee Cake recipe, featuring a rich ribbon of cinnamon streusel swirled through the middle and a generous crumb topping. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar, divided
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Streusel:
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans (optional)
  • 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 10-inch tube pan or a 9×13 inch baking pan.
  2. Prepare the streusel: In a medium bowl, combine the brown sugar, cinnamon, and 1/2 cup flour. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the optional pecans. Set aside.
  3. Prepare the cake batter: In a large bowl, cream together the softened butter and 1 1/2 cups of the granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the 3 cups flour, baking soda, baking powder, and salt.
  6. Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Assemble the cake: Pour half of the batter into your prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Pour the remaining batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake for 55 to 65 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil.
  9. Let the cake cool in the pan on a wire rack for 15 minutes. If using a tube pan, invert it onto the rack to cool completely.
  10. If making the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake.

Notes

  • For an extra moist cake, ensure your sour cream and eggs are at room temperature before mixing.
  • If you skip the optional glaze, you can still dust the warm cake with a little extra granulated sugar for a slight crust.
  • This cake freezes well. Wrap cooled, unglazed slices tightly in plastic wrap before freezing.

Nutrition

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