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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

Close-up of a moist slice of coffee cake showing the yellow cake base, cinnamon swirl, and thick brown sugar crumb topping.
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You will create a moist, buttery cake featuring a rich cinnamon swirl and a generous, irresistible crumb topping. This easy recipe delivers the perfect balance of cake to streusel, making it ideal for breakfast, brunch, or a simple 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
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, cold, cut into small pieces (for streusel)
  • 1 cup packed light brown sugar (for streusel)
  • 2 teaspoons ground cinnamon (for streusel)
  • 1 1/2 cups all-purpose flour (for streusel)
  • 1/4 cup milk (for optional glaze)
  • 1 cup powdered sugar (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch tube pan.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients mixture and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  5. Prepare the streusel topping: In a separate bowl, combine the cold butter pieces, brown sugar, 2 teaspoons cinnamon, and 1 1/2 cups flour. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  6. Assemble the cake: Pour half of the cake batter into your 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 layer.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before serving.
  9. If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the slightly warm or cooled cake before slicing and serving.

Notes

  • For an extra moist coffee cake, ensure your sour cream is at room temperature before mixing it into the batter.
  • If you want a cinnamon swirl layer inside the cake, reserve about 1/3 of the streusel mixture and sprinkle it over the first layer of batter before adding the second layer of batter.
  • This buttery breakfast cake freezes well once cooled; wrap tightly before freezing.

Nutrition

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