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Classic Sour Cream Coffee Cake with Cinnamon Streusel

A round sour cream coffee cake with a thick cinnamon crumb topping, showing a slice removed.
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Make this incredibly moist and tender sour cream coffee cake featuring a rich cinnamon streusel layer in the middle and a crunchy crumb topping. This recipe is simple to follow and perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • For the Cake:
  • 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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Streusel Layer:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • For the Crumb Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • Optional Glaze: 1 cup powdered sugar mixed with 2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the Cinnamon Streusel Layer: In a small bowl, mix together the brown sugar, cinnamon, and 1/4 cup flour. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the Crumb Topping: In a separate bowl, mix the flour, brown sugar, granulated sugar, and cinnamon for the topping. Cut in the cold butter until crumbly. Set aside.
  4. Make the Cake Batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, beat the softened butter and 1 1/2 cups granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the sour cream. Add the remaining dry ingredients and mix until the batter is smooth. Do not overmix.
  8. Assemble the Cake: Spread half of the cake batter evenly into the prepared baking pan.
  9. Sprinkle the entire Cinnamon Streusel Layer evenly over the first layer of batter.
  10. Gently spread the remaining cake batter over the streusel layer. Try not to disturb the layer underneath.
  11. Sprinkle the Crumb Topping evenly over the top of the cake batter.
  12. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
  14. If using the optional glaze, whisk the powdered sugar and milk until smooth. Drizzle over the slightly warm or cooled cake.

Notes

  • For a pecan coffee cake variation, add 1/2 cup chopped pecans to the crumb topping mixture.
  • You can make this cake ahead of time; wrap it tightly once completely cool and store at room temperature for up to two days.
  • Using room temperature sour cream and butter helps create a smoother, more uniform batter texture.

Nutrition

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