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Classic Moist Sour Cream Coffee Cake with Cinnamon Streusel

A close-up of a moist slice of sour cream coffee cake featuring a thick, sugary cinnamon streusel topping.
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Make this classic sour cream coffee cake for a moist, tender crumb and a rich cinnamon streusel swirl and topping. It is 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 (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 1/2 cup packed light brown sugar (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup chopped pecans (optional, for streusel)
  • 1/2 cup powdered sugar (for glaze, optional)
  • 1 tablespoon milk or cream (for glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup of the granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. 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.
  6. Prepare the streusel: In a separate small bowl, combine the brown sugar, cinnamon, 1/4 cup flour, and optional pecans. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.
  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 over the top of the cake batter.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool completely in the pan on a wire rack.
  11. If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake before serving.

Notes

  • For a richer flavor, use room temperature sour cream and eggs.
  • If you skip the optional glaze, the cake is still delicious plain or dusted with powdered sugar.
  • This cake freezes well; wrap tightly after cooling completely.

Nutrition

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