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Ultimate Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

A tall slice of sour cream coffee cake showing three layers of cake separated by rich cinnamon streusel filling.
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Bake this classic sour cream coffee cake for an incredibly moist and tender result. It features a rich cinnamon streusel layer in the middle and on top, making it the perfect homemade breakfast treat or afternoon snack.

Ingredients

Scale
  • Cake Batter:
  • 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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • Streusel Topping/Filling:
  • 1 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
  2. Prepare the streusel: In a medium bowl, combine 1 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside half for the topping and use the other half for the filling layer.
  3. Make the cake batter: In a separate bowl, whisk together 1 3/4 cups 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. 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.
  7. Spread half of the cake batter into the prepared pan. Sprinkle the reserved streusel filling evenly over the batter.
  8. Carefully spoon the remaining cake batter over the streusel layer. Sprinkle the reserved streusel topping over the top.
  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 on a wire rack.
  11. Prepare the optional glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before slicing and serving.

Notes

  • For an extra moist coffee cake, ensure your sour cream and eggs are at room temperature before mixing.
  • If you want a pecan topped cake, mix 1/2 cup chopped pecans into the top streusel layer before baking.
  • This cake stays tender for several days when stored covered at room temperature.

Nutrition

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