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The Ultimate Sour Cream Coffee Cake with Maximum Cinnamon Streusel

A thick slice of moist coffee cake featuring a rich cinnamon swirl and a generous, sugary streusel topping.
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This recipe delivers a wonderfully moist, buttery cake base paired with a generous, flavorful cinnamon streusel topping. It is the perfect homemade coffee cake for breakfast, brunch, or a simple dessert.

Ingredients

Scale
  • 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
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream, room temperature
  • For the Optional Glaze:
  • 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 fingertips until the mixture resembles coarse crumbs. Set aside.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round pans.
  3. In a medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and 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. In a small bowl, briefly whisk the sour cream. Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the remaining dry ingredients and mix until the batter is smooth. Do not overmix.
  7. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the reserved streusel topping evenly over the batter.
  8. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel topping, pressing it down lightly.
  9. 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 pan with foil.
  10. Cool: Let the cake cool completely in the pan on a wire rack.
  11. Make the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For a truly moist coffee cake, make sure your butter and sour cream are at room temperature before mixing.
  • If you want even more cinnamon flavor, you can create a thin cinnamon-sugar swirl layer between the cake batter and the top streusel.
  • This buttery breakfast cake freezes well. Cool completely, wrap tightly, and freeze for up to three months.

Nutrition

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