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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

Close-up of a moist slice of coffee cake showing a thick, crumbly cinnamon streusel topping.
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This recipe delivers the moist, buttery cake texture you crave, paired with a generous, flavorful cinnamon streusel topping. It is perfect for a cozy morning breakfast or a simple brunch gathering.

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 Optional Glaze: 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 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. Set this aside.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round pans.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt for the cake.
  4. In a 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. Stir in the vanilla extract.
  6. In a separate small bowl, stir the sour cream briefly.
  7. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients (add 1/3 dry, 1/2 sour cream, 1/3 dry, 1/2 sour cream, 1/3 dry). Mix only until just combined. Do not overmix.
  8. Assemble the Cake: Spread half of the cake batter evenly into your prepared pan(s).
  9. Sprinkle half of the prepared streusel topping evenly over the batter layer.
  10. Gently spread the remaining cake batter over the streusel layer.
  11. Top with the remaining streusel mixture, pressing it lightly into the top layer of batter.
  12. Bake: Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely cover it with foil for the last 10 minutes.
  13. Cool: Let the cake cool completely on a wire rack.
  14. Make the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • We find that using full-fat sour cream gives the best moist texture for this buttery breakfast cake.
  • If you want a cinnamon swirl inside the cake, reserve 1/4 cup of the streusel mixture and sprinkle it over the first layer of batter before adding the second layer of batter.
  • This homemade coffee cake freezes well once cooled; wrap tightly before freezing.

Nutrition

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