Print

Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel Topping

Close-up of a thick slice of moist coffee cake featuring a rich cinnamon swirl and generous streusel crumb topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need a moist, buttery breakfast cake with a generous cinnamon crumb topping. This easy sour cream coffee cake recipe delivers a soft cake base and a thick layer of brown sugar streusel, making it perfect for brunch or a cozy morning treat.

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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Swirl Layer: 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Optional Glaze: 1 cup powdered sugar
  • 2 tablespoons milk
  • 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 fingers until the mixture resembles coarse crumbs. Place this mixture in the refrigerator while you prepare the cake batter.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch Bundt pan.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Combine Wet and Dry: Alternate adding the dry ingredient mixture and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  7. Prepare Cinnamon Swirl: In a small bowl, mix the 1/2 cup brown sugar and 1 tablespoon cinnamon for the swirl layer.
  8. Assemble the Cake: Spread half of the cake batter evenly into your prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with the remaining cake batter.
  9. Add Topping: Sprinkle the chilled streusel topping evenly over the top layer of batter. Press the topping down lightly so it adheres.
  10. Bake: Bake for 45 to 55 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.
  11. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
  12. Make Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly cooled cake before serving.

Notes

  • For a loaf cake, use two 9×5 inch loaf pans and reduce the baking time by approximately 10-15 minutes. Check for doneness early.
  • If you want even more streusel than cake, double the streusel topping ingredients and use a 9×9 inch pan instead of a 9×13 inch pan.
  • This cake stays moist for several days when stored covered at room temperature.

Nutrition

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