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Ultra Moist Sour Cream Coffee Cake with Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake showing layers of cake, cinnamon filling, and a crumb topping dusted with powdered sugar.
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You need this classic sour cream coffee cake recipe for a tender crumb and rich flavor. It features a buttery cinnamon streusel layer in the middle and on top, making it the best breakfast cake for your weekend brunch.

Ingredients

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  • 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 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 1 teaspoon ground cinnamon (for cake batter)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1/4 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). 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 this dry mixture aside.
  3. 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.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. 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 after each addition. Do not overmix.
  6. Prepare the cinnamon streusel: In a separate small bowl, combine the brown sugar, 1/2 cup flour, and 1 teaspoon cinnamon. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Spread half of the cake batter into the prepared baking pan. Sprinkle the cinnamon streusel mixture evenly over the batter.
  8. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining half of the streusel mixture on top of the cake.
  9. Bake for 40 to 45 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 15 minutes.
  11. If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the warm cake. Allow the cake to cool completely before slicing and serving.

Notes

  • For an extra buttery coffee cake, use high-quality butter in both the batter and the streusel.
  • If you want a tender crumb that stays moist for days, avoid overmixing the batter once the flour is added.
  • You can add 1 cup of fresh or frozen blueberries to the batter before spreading the second half over the streusel layer for a blueberry sour cream coffee cake variation.

Nutrition

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