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Classic Sour Cream Coffee Cake with Cinnamon Streusel

A slice cut from a moist sour cream coffee cake showing the cinnamon swirl and thick crumb topping.
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This recipe yields a moist and tender sour cream coffee cake featuring a rich cinnamon streusel swirl and a generous crumb topping. It is simple to prepare and perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, divided
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan or an 8-inch round cake pan.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 3/4 cup of the granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Prepare the streusel: In a separate small bowl, combine 1/2 cup flour, brown sugar, cinnamon, and the remaining 1/4 cup granulated sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, then sprinkle the remaining streusel mixture over the top.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For a richer flavor, you can substitute 1/4 cup of the flour in the cake batter with finely ground pecans.
  • If you prefer a glaze, whisk together 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract, then drizzle over the cooled cake.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

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