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Classic Moist Sour Cream Coffee Cake with Abundant Cinnamon Streusel

A close-up slice of moist sour cream coffee cake featuring a thick cinnamon streusel topping, served on a white plate.
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This is the best recipe for a classic sour cream coffee cake. It stays incredibly moist thanks to the sour cream and features a generous ribbon of cinnamon streusel inside and a buttery crumb topping outside. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • For the Streusel: 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 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
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Glaze (Optional): 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

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. Make the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Make the cake batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  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 small bowl, stir the sour cream briefly. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of sour cream). Mix only until just combined after each addition. Do not overmix.
  7. Assemble the cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the reserved streusel mixture evenly over the batter. Gently top with the remaining cake batter. Sprinkle the remaining streusel mixture over the top layer.
  8. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the pan with foil halfway through 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.
  10. If using the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra layer of flavor, you can add 1/2 cup of chopped pecans to the streusel mixture.
  • This cake freezes well. Wrap cooled slices tightly in plastic wrap and foil before freezing for up to three months.
  • If you use a tube pan, the cooling process is easier; if you use a 9×13 pan, the baking time may be slightly shorter.

Nutrition

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