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Classic Sour Cream Coffee Cake with Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a thick, sugary cinnamon crumb topping.
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A moist and tender coffee cake featuring a rich cinnamon streusel topping, perfect for brunch or gifting.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar, divided
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon (for cake batter)
  • 1 cup packed light brown sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of the granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
  6. Stir 1 tablespoon of cinnamon into about 1 cup of the batter. Spread the remaining plain batter evenly into the prepared pan.
  7. For the streusel, combine the brown sugar, remaining 1/2 cup granulated sugar, 1/2 cup flour, and 1 teaspoon cinnamon in a small bowl. Cut in the remaining 1/2 cup softened butter until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel mixture evenly over the cake batter. Dollop spoonfuls of the cinnamon batter over the streusel topping.
  9. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool completely in the pan before slicing.

Notes

  • For a richer flavor, use Greek yogurt instead of sour cream, adjusting liquid slightly if needed.
  • Baking in a 9×13 pan results in a shorter, quicker bake compared to a bundt pan.
  • This cake freezes well; wrap tightly after cooling completely.
  • If you prefer a glaze, mix 1 cup powdered sugar with 2 tablespoons milk and a splash of vanilla, then drizzle over the cooled cake.

Nutrition

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