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Classic Moist Sour Cream Coffee Cake with Abundant Cinnamon Streusel

A close-up of a moist slice of sour cream coffee cake featuring a thick cinnamon swirl and crumb topping.
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You will love this classic sour cream coffee cake recipe. It features a wonderfully moist, tender crumb thanks to the sour cream, and is layered with a rich cinnamon swirl and topped with a generous, buttery streusel crumb topping. This is the best coffee cake for breakfast or brunch.

Ingredients

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  • For the Streusel Topping and Swirl:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 2 teaspoons 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 Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside about 3/4 cup of this mixture for the topping; mix the remaining streusel with 1 tablespoon of water to form a slightly moist, packable mixture for the swirl.
  2. Prepare the Oven and Pan: 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. 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: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Assemble the Cake: Spread half of the cake batter into the prepared pan. Sprinkle the moist streusel mixture (the one you added water to) evenly over the batter. Top with the remaining cake batter, spreading gently. Sprinkle the reserved dry streusel topping evenly over the top layer of batter.
  8. Bake: Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely cover the cake with foil for the last 10 minutes of baking.
  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 slicing and serving.

Notes

  • For an extra layer of flavor, you can add 1/2 cup of chopped pecans to the streusel mixture.
  • This cake freezes well. Wrap cooled, unglazed slices tightly in plastic wrap and foil. Thaw at room temperature.
  • If you want a richer, more decadent cake, use a 9-inch springform pan instead of a 9×13, but reduce the baking time slightly.

Nutrition

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