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Classic Sour Cream Coffee Cake with Cinnamon Streusel

A delicious slice of sour cream coffee cake featuring a moist crumb, cinnamon swirl, and thick streusel topping.
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This recipe yields a moist and tender sour cream coffee cake featuring a rich cinnamon streusel swirl and a generous crumb topping. It is simple to prepare and perfect for breakfast or dessert.

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 (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 1/2 cup packed light brown sugar (for streusel)
  • 2 tablespoons all-purpose flour (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • 1/4 cup chopped pecans (optional, for streusel)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup of the granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Prepare the streusel: In a small bowl, combine the brown sugar, remaining 1/2 cup granulated sugar, 2 tablespoons flour, and cinnamon. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in pecans if using.
  7. Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
  8. Spoon the remaining batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For a richer flavor, use room temperature eggs and sour cream.
  • You can substitute walnuts for pecans in the streusel topping.
  • This cake freezes well once completely cooled. Wrap tightly in plastic wrap and foil.

Nutrition

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