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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel

A moist slice of sour cream coffee cake featuring a thick cinnamon streusel topping and light glaze, served on a white plate.
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Make this ultra moist and tender sour cream coffee cake featuring a rich cinnamon streusel swirl and topping. It is a simple, reliable recipe perfect for breakfast, brunch, or dessert.

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 granulated sugar (for cake batter)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup packed light brown sugar (for streusel)
  • 2 teaspoons ground cinnamon (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 cup chopped pecans (optional, for streusel)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan or a 10-inch tube pan.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the 1 cup of granulated sugar and 1/2 cup softened butter with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the sour cream and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Prepare the streusel: In a separate bowl, combine the brown sugar, 2 teaspoons cinnamon, and 1/2 cup flour. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in pecans if you are using them.
  7. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
  8. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture on top of the cake.
  9. Bake for 45 to 55 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 before removing it to cool completely.

Notes

  • For an extra moist breakfast bake, you can add 1 cup of fresh or frozen blueberries to the batter before pouring it into the pan.
  • If you prefer a glaze, whisk together 1 cup powdered sugar with 2 tablespoons of milk or lemon juice and drizzle over the cooled cake.
  • This is a great make ahead breakfast cake; store it tightly covered at room temperature for up to three days.

Nutrition

Find it online: https://devourdish.com/sour-cream-coffee-cake/