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Ultimate Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of coffee cake showing layers of cinnamon swirl and thick streusel topping.
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You get a moist, buttery cake base layered with a rich cinnamon streusel ribbon and topped with an extra crumbly streusel layer. This easy recipe is perfect for breakfast or brunch.

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 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Ribbon Layer: 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

Instructions

  1. Prepare the streusel topping: In a medium bowl, whisk together 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 forms coarse crumbs. Place the bowl in the refrigerator while you prepare the cake batter.
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  3. Make 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, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. 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 mixture. Mix only until just combined; do not overmix.
  6. Prepare the cinnamon ribbon layer: In a small bowl, mix the brown sugar and cinnamon for the ribbon layer. Stir in the melted butter until combined.
  7. Assemble the cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon ribbon mixture evenly over the batter. Gently spread the remaining cake batter over the cinnamon layer.
  8. Top the cake: Remove the chilled streusel topping from the refrigerator and sprinkle it evenly over the top layer of batter.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For an extra touch, you can mix 1 cup of powdered sugar with 2-3 tablespoons of milk to create a simple glaze to drizzle over the cooled cake.
  • If you want a thicker cinnamon swirl, you can use a second layer of cinnamon ribbon mixture between the two cake layers.
  • This cake stays moist for several days when stored in an airtight container at room temperature.

Nutrition

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