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The Ultimate Moist Sour Cream Coffee Cake with Brown Sugar Streusel

Close-up of a hand holding a slice of moist coffee cake showing a yellow crumb, cinnamon swirl, and thick streusel topping.
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Bake a consistently moist coffee cake featuring a rich sour cream batter and a buttery brown sugar streusel topping that your guests will request again.

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
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the batter.
  6. Prepare the streusel: In a separate small bowl, combine the brown sugar, 1/2 cup flour, and cinnamon. Cut in the 1/4 cup cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
  8. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • Using room temperature sour cream and eggs helps the batter emulsify better, leading to a smoother texture.
  • To keep the cake moist longer, cover it tightly with plastic wrap once completely cooled.
  • For an extra layer of flavor, add 1 teaspoon of ground cinnamon to the dry ingredients for the cake batter.

Nutrition

Find it online: https://savoryskies.com/can-you-bake-a-moist-coffee-cake-that-guests-love/