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Classic Sour Cream Coffee Cake with Double Cinnamon Streusel

A close-up, sunlit slice of moist sour cream coffee cake featuring a yellow crumb and a thick cinnamon streusel topping.
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This recipe delivers an exceptionally moist and tender sour cream coffee cake, featuring a rich, buttery cinnamon streusel layer in the middle and on top. It is a comforting, classic homemade baked good perfect for breakfast or brunch.

Ingredients

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  • Cake Batter:
  • 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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • Streusel Topping:
  • 1 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • Optional Glaze:
  • 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 9×13 inch baking pan or a 10-inch Bundt pan.
  2. Prepare the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate 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. Mix in the vanilla extract.
  6. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  7. Assemble the cake: Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the reserved streusel mixture over the batter. Gently spread the remaining batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Prepare the glaze (if using): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm cake.
  11. Allow the cake to cool completely before slicing and serving.

Notes

  • For an extra layer of flavor, press half of the streusel mixture into the bottom of the pan before adding the first layer of batter.
  • If you want a pecan streusel cake, add 1/2 cup of chopped pecans to the streusel mixture.
  • This sour cream coffee cake stays moist for several days when stored in an airtight container at room temperature.

Nutrition

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