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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

A close-up photo of a moist slice of coffee cake featuring a thick cinnamon swirl and generous crumb topping.
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You need this recipe for a moist, buttery coffee cake featuring a ribbon of cinnamon swirl and a generous, crunchy brown sugar crumb topping. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • For the Streusel Topping: 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 1/2 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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Swirl Layer: 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Optional Glaze: 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round pans.
  2. Prepare the Streusel Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.
  4. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. 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. Mix only until just combined; do not overmix.
  6. Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon for the swirl layer.
  7. Assemble the Cake: Spread half of the cake batter evenly into your prepared pan. Sprinkle the entire cinnamon swirl mixture evenly over the batter. Top this with the remaining cake batter, spreading gently.
  8. Sprinkle the reserved streusel topping generously over the top layer of batter. Press lightly so it adheres.
  9. Bake for 45 to 55 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.
  10. Let the cake cool completely in the pan on a wire rack.
  11. Prepare the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For a loaf cake, use a 9×5 inch loaf pan and reduce the baking time, checking for doneness around 40 minutes.
  • If you want a very moist cake, ensure your sour cream is at room temperature before mixing it into the batter.
  • This cake tastes best when served at room temperature the day it is made, but it stores well covered at room temperature for up to three days.

Nutrition

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