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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, crumbly cinnamon streusel topping.
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You need this recipe for a moist, buttery coffee cake layered with cinnamon and topped with a generous, crunchy streusel. 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 cup (2 sticks) 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
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream, room temperature
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: 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. Place this mixture in the refrigerator while you prepare the cake batter.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda, and salt for the cake. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Combine Wet and Dry: Alternate adding the dry ingredient mixture and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  7. Assemble the Cake: Spread half of the cake batter evenly into your prepared pan. Sprinkle half of the chilled streusel topping evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake: Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. If the topping starts to brown too quickly, loosely tent the pan with foil.
  9. Cool: Let the cake cool completely in the pan on a wire rack.
  10. Make the Glaze (Optional): If using, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra moist cake, make sure your sour cream and butter are truly at room temperature before mixing.
  • If you want a cinnamon swirl inside the cake as well as on top, reserve 1/4 cup of the streusel mixture and gently fold it into the finished cake batter before spreading it in the pan.
  • This cake is fantastic served warm with a cup of coffee.

Nutrition

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