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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel Swirl

Close-up of a moist slice of sour cream coffee cake showing a rich cinnamon swirl and crumb topping.
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You will love this classic sour cream coffee cake recipe. It stays incredibly moist thanks to the sour cream and features a generous ribbon of cinnamon streusel inside and a buttery crumb topping outside. This is the best sour cream cake for breakfast or dessert.

Ingredients

Scale
  • For the Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Cinnamon Streusel Swirl and Topping:
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup chopped pecans (optional)
  • For the Vanilla Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
  2. Make the Streusel: In a medium bowl, combine the brown sugar, cinnamon, 2 cups of flour, 1/2 cup granulated sugar, and optional pecans. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Make the Cake Batter: In a large bowl, cream together the softened butter and 1 3/4 cups granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until just combined.
  4. In a separate bowl, whisk together the 3 cups of flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  6. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the pan with foil for the last 15 minutes of baking.
  7. Cool the cake in the pan on a wire rack for 15 minutes. If using a tube pan, invert it onto the rack to cool completely before removing the pan.
  8. Make the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

  • For an extra moist coffee cake, ensure your sour cream and eggs are at room temperature before mixing.
  • If you skip the optional pecans, you still have a fantastic cinnamon streusel cake.
  • This tender crumb coffee cake freezes well; wrap tightly before freezing.

Nutrition

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