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Classic Sour Cream Coffee Cake with Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a rich cinnamon swirl and crumbly streusel topping.
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Make this classic sour cream coffee cake for a moist, tender crumb and a rich cinnamon streusel swirl and topping. It is perfect for breakfast or brunch.

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 (for cake)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup packed light brown sugar (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 cup powdered sugar (for optional glaze)
  • 2 tablespoons milk or cream (for optional glaze)
  • 1/4 teaspoon vanilla extract (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 10-cup bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.
  3. In a large bowl, beat the granulated sugar and softened butter together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Prepare the streusel: In a separate bowl, combine the brown sugar, cinnamon, and 1/2 cup flour. Cut in the cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
  8. Spoon the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture on top of the cake batter.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

  • For a pecan streusel coffee cake variation, add 1/2 cup chopped pecans to the streusel mixture.
  • For a blueberry coffee cake option, gently fold 1 cup of fresh or frozen blueberries into the finished cake batter before layering.
  • This cake stays moist for several days when stored covered at room temperature.

Nutrition

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