Print

Classic Moist Sour Cream Coffee Cake with Cinnamon Streusel

A round sour cream coffee cake with a thick cinnamon streusel topping, sliced to show the moist interior and filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a wonderfully moist and tender cake thanks to the sour cream, featuring a rich ribbon of cinnamon streusel swirled inside and topped with a generous crumb layer. It is perfect for breakfast, brunch, or a simple 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 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • For the Streusel:
  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • Optional: 1/2 cup chopped pecans
  • For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch square baking pan or a 10-inch tube pan.
  2. Prepare the streusel: In a medium bowl, combine the brown sugar, 1/4 cup flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, stir in the pecans. Set aside.
  3. Make the cake batter: In a separate bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  4. 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.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients 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: Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently spread the remaining batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before removing it to cool completely.
  10. If making the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra moist cake, use full-fat sour cream.
  • If you want a cinnamon swirl throughout the cake, reserve 1/4 cup of the batter, mix it with the streusel ingredients, and layer it between the two cake batter halves.
  • This cake freezes well once cooled and stored in an airtight container.

Nutrition

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