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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

A close-up, sunlit slice of moist coffee cake showing a rich cinnamon swirl and thick crumb topping.
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You need this recipe for a moist, buttery coffee cake layered with cinnamon and topped with a generous, crunchy streusel. This sour cream coffee cake is perfect for breakfast or brunch.

Ingredients

Scale
  • 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 soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream, room temperature
  • For the Cinnamon Swirl Layer (Optional):
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • For the Vanilla Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: 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 resembles coarse crumbs. Place the bowl in the refrigerator while you make the cake batter.
  2. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the 2 1/2 cups flour, baking soda, baking powder, and salt for the cake. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Alternate Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 sour cream, 1/3 dry, 1/2 sour cream, 1/3 dry). Mix only until just combined; do not overmix.
  7. Prepare Cinnamon Swirl (If Using): In a small bowl, mix the brown sugar, cinnamon, and flour for the swirl layer.
  8. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. If using the cinnamon swirl, sprinkle the swirl mixture evenly over this first layer of batter. Top with the remaining cake batter, spreading gently.
  9. Add Topping: Sprinkle the chilled streusel topping evenly over the top layer of batter. Press it down very lightly.
  10. Bake: 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.
  11. Cool: Let the coffee cake cool completely in the pan on a wire rack.
  12. Make Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before slicing and serving.

Notes

  • For the moistest cake, make sure your sour cream and butter are at room temperature before mixing.
  • If you want more streusel than cake, increase the streusel topping ingredients by half and use a 9×9 inch pan instead of a 9×13 inch pan.
  • This cake is excellent served warm with a cup of coffee.

Nutrition

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