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Ultimate Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of coffee cake featuring a thick, crumbly cinnamon streusel topping.
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Make this ultra moist and buttery sour cream coffee cake featuring a thick cinnamon streusel layer in the middle and on top. This easy recipe delivers the best tender crumb for your weekend breakfast or brunch.

Ingredients

Scale
  • For the Streusel: 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 soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 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. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
  3. In a small bowl, whisk together the 2 1/4 cups flour, 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. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Assemble the Cake: Pour half of the cake batter into the prepared pan. Sprinkle half of the reserved cinnamon streusel evenly over the batter.
  8. Gently spoon the remaining cake batter over the streusel layer. Sprinkle the remaining streusel evenly over the top.
  9. Bake for 55 to 65 minutes, or until a wooden pick 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.
  10. Cool the cake in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.
  11. Make the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra moist cake, use room temperature sour cream and eggs.
  • Do not press the streusel down into the batter; let it sit lightly on top.
  • This cake is excellent made one day ahead and stored covered at room temperature.

Nutrition

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