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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a thick, cinnamon streusel topping.
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This recipe delivers a wonderfully moist and tender cake thanks to the sour cream, layered with a rich ribbon of cinnamon streusel and topped with a buttery crumb topping. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • For the Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Cinnamon Swirl/Streusel:
  • 1 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
  • 1/2 cup chopped pecans (optional)
  • For the Crumb Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking dish.
  2. Prepare the Cinnamon Swirl: In a medium bowl, combine the brown sugar, 2 tablespoons of flour, and 2 teaspoons of cinnamon. Cut in the 1/2 cup of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the optional pecans. Set aside.
  3. Prepare the Crumb Topping: In a separate small bowl, combine the 1 cup of flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, and cut in the 1/2 cup of cold butter until crumbly. Set aside.
  4. Make the Cake Batter: In a large bowl, cream together the softened butter and 1 3/4 cups of granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
  5. In a separate bowl, whisk together the 2 3/4 cups of flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle all of the Cinnamon Swirl mixture evenly over the batter. Gently pour the remaining cake batter over the swirl layer.
  7. Sprinkle the Crumb Topping evenly over the top of the batter.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely cover the cake with foil for the last 15 minutes of baking.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Notes

  • For an extra layer of flavor, you can drizzle the cooled cake with a simple glaze made from 1 cup powdered sugar mixed with 2-3 tablespoons of milk or lemon juice.
  • If you want a truly classic look, use a Bundt pan or tube pan.
  • This moist coffee cake recipe freezes well; wrap cooled slices tightly before freezing.

Nutrition

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