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Classic Sour Cream Coffee Cake with Cinnamon Streusel

A close-up slice of moist sour cream coffee cake featuring a thick cinnamon streusel topping on a white plate.
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Make this classic sour cream coffee cake for a moist and tender breakfast or brunch treat. It features a rich cinnamon swirl and a generous crumb topping.

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 granulated sugar (for cake)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • 1/4 cup chopped pecans (optional, for streusel)
  • 1/2 cup powdered sugar (for optional glaze)
  • 1–2 tablespoons milk or water (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan or a 10-inch tube 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 granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Prepare the streusel: In a separate small bowl, combine the brown sugar, 1/4 cup flour, cinnamon, and optional pecans. Cut in the butter (or use your fingers) 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 on top.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. If using the glaze, whisk together the powdered sugar and milk/water until smooth. Drizzle over the warm cake.
  12. Cool completely before slicing and serving.

Notes

  • Using full-fat sour cream provides the best moisture and tender crumb for this cake.
  • For a cinnamon swirl effect, layer half the batter, sprinkle half the streusel, then layer the rest of the batter, and top with the remaining streusel.
  • If you want a slightly tangy glaze, substitute lemon juice for some of the milk in the glaze mixture.

Nutrition

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