Print

Moist Sour Cream Coffee Cake with Generous Streusel

A delicious slice of coffee cake with a thick cinnamon streusel topping and powdered sugar, with the rest of the coffee cake blurred in the background.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for a buttery, moist coffee cake featuring a thick layer of cinnamon streusel topping, perfect for breakfast or brunch.

Ingredients

Scale
  • 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 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 1 1/2 cups all-purpose flour (for streusel)
  • 1 cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 cup powdered sugar (for optional glaze)
  • 2 tablespoons milk (for optional glaze)

Instructions

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

Notes

  • For a loaf cake, use a 9×5 inch loaf pan and reduce baking time to about 50-60 minutes.
  • If you prefer a cinnamon swirl inside the cake, reserve 1/4 cup of the streusel mixture and sprinkle it over the first layer of batter before adding the second layer of batter.
  • This cake tastes best when served warm or at room temperature.

Nutrition

Find it online: https://flavorvista.com/easy-moist-coffee-cake-streusel-recipe/