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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

Close-up of a moist slice of coffee cake showing a rich cinnamon swirl and crumb topping.
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You need this recipe for a moist, buttery coffee cake featuring a generous cinnamon streusel topping. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • For the Streusel Topping:
  • 1 1/2 cups 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 1/4 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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Swirl (Optional Layer):
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • For the Vanilla Glaze (Optional):
  • 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 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 1/4 cups 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. This step builds the texture for your moist coffee cake.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Alternate Wet and Dry: Add the dry ingredient mixture to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Layer the Cake: Pour half of the cake batter into your prepared pan.
  8. Prepare Cinnamon Swirl (If Using): In a small bowl, mix the brown sugar, cinnamon, and flour for the swirl layer. Sprinkle this mixture evenly over the first layer of batter.
  9. Top with Batter: Gently spread the remaining cake batter over the cinnamon layer.
  10. Add Streusel: Take the chilled streusel topping and sprinkle it generously over the top of the batter. You want a thick layer of crumb topping.
  11. 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 tent the cake with foil.
  12. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
  13. Make Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly cooled cake if desired.

Notes

  • For an extra moist coffee cake, ensure your sour cream is at room temperature before mixing it into the batter.
  • If you are using a Bundt pan, you may need to increase the baking time by 5 to 10 minutes.
  • This recipe works well as a Sour Cream Coffee Cake Loaf if you use two 9×5 inch loaf pans instead of a single large pan.

Nutrition

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