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Classic Sour Cream Coffee Cake with Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a cinnamon swirl and thick crumbly streusel topping.
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A recipe for a moist, tender sour cream coffee cake featuring a rich cinnamon streusel swirl and crumb topping, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar, divided
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (for cake batter)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/2 cup chopped pecans (optional, for streusel)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
  2. In a large bowl, cream the softened butter and 1 3/4 cups of the granulated sugar together until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the 3 cups of flour, baking soda, salt, and 2 teaspoons of cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  6. Prepare the streusel: In a small bowl, combine the remaining 1/4 cup granulated sugar, brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, and pecans if using. Cut in 1/4 cup of cold, cubed butter until the mixture resembles coarse crumbs.
  7. Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, and then sprinkle the remaining streusel mixture over the top layer.
  8. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.

Notes

  • For an extra layer of flavor, you can add 1 cup of fresh or frozen blueberries to the cake batter before pouring into the pan.
  • If you prefer a glaze instead of a crumb topping, whisk 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice and drizzle over the cooled cake.
  • You can make this cake ahead of time; wrap tightly once completely cool and store at room temperature for up to two days.

Nutrition

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