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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel Swirl

Two moist slices of sour cream coffee cake featuring a rich cinnamon swirl and crunchy streusel topping.
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You will love this classic sour cream coffee cake. It stays incredibly moist thanks to the sour cream and features a rich ribbon of cinnamon streusel inside, topped with a buttery crumb topping. This is the best recipe for weekend mornings or brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 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 tablespoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 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
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 10-inch tube pan.
  2. Prepare the Streusel: 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. If using, stir in the pecans. Set aside.
  3. Prepare the Cake Batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  4. In a large bowl, beat the softened butter with 1 cup of the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir 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 combined. Do not overmix the batter.
  6. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently pour the remaining batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top layer of batter.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil for the last 10 minutes of baking.
  8. Let the cake cool in the pan on a wire rack for at least 20 minutes before removing it.
  9. Prepare the Glaze (if using): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or completely cooled cake.

Notes

  • For an extra moist cake, use full-fat sour cream; do not substitute with low-fat versions.
  • If you want a stronger cinnamon flavor, you can use 1 1/2 teaspoons of cinnamon in the streusel mixture.
  • This cake freezes well. Wrap cooled, unglazed slices tightly in plastic wrap and foil for up to three months.

Nutrition

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