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The Best Moist Sour Cream Coffee Cake with Abundant Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a rich cinnamon swirl and thick crumbly streusel topping.
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You need this classic sour cream coffee cake recipe. It delivers a wonderfully moist, tender crumb thanks to the sour cream, and features a generous ribbon of cinnamon streusel swirled inside and piled on top. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • For the Streusel:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 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, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator while you make 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 a 10-inch bundt pan.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. 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 mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture. If using a bundt pan, you will layer batter, streusel, batter, and then the final streusel topping.
  8. Bake: Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the pan with foil for the last 15 minutes of baking.
  9. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing or inverting (if using a bundt pan).
  10. Make the Glaze (Optional): While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra layer of flavor, you can add 1/2 cup of chopped pecans or blueberries to the cake batter before baking.
  • This cake is excellent for make ahead breakfast preparation; store it tightly covered at room temperature for up to three days.
  • If you want a truly rich, buttery streusel topping, use high-quality cold butter.

Nutrition

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