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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

A close-up of a moist slice cut from an amazing coffee cake, revealing cinnamon swirls and a thick, crumbly streusel topping.
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You need this recipe for a moist, buttery coffee cake layered with a rich cinnamon swirl and topped with an irresistible amount of crumbly streusel. It is perfect for breakfast or brunch.

Ingredients

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  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 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 (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Swirl Layer:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon all-purpose flour
  • 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 the bowl 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 a 10-inch tube pan.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of 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. Stir in the vanilla extract.
  6. Alternate Wet and Dry: Add the dry ingredient mixture alternately with the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar, 1 tablespoon cinnamon, and 1 teaspoon flour for the swirl layer.
  8. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with the remaining cake batter, spreading gently.
  9. Top with Streusel: Remove the chilled streusel topping from the refrigerator and sprinkle it generously and evenly over the top layer of batter. This is where you get that maximum crumb!
  10. Bake: Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Cool: Let the cake cool in the pan on a wire rack for at least 30 minutes.
  12. Make Glaze (Optional): While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or cooled cake.
  13. Serve: Cut into squares and enjoy your homemade coffee cake.

Notes

  • For an extra moist cake, you can use a 9×9 inch pan, but you will need to increase the baking time by about 10-15 minutes.
  • If you prefer a cake with a cinnamon swirl layer in the middle, sprinkle half the streusel mixture over the first layer of batter, then top with the second layer of batter, and finish with the remaining streusel.
  • This buttery breakfast cake tastes wonderful served warm with your morning coffee.

Nutrition

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