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Sasha’s Best Sour Cream Coffee Cake with Maximum Streusel Topping

Close-up of a moist slice of coffee cake featuring a thick, sugary cinnamon crumb topping.
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You need this moist, buttery coffee cake recipe featuring a thick layer of cinnamon streusel. It is perfect for breakfast, brunch, or a simple dessert paired with your morning coffee.

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 1/4 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
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream, room temperature
  • For the Optional Glaze:
  • 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 prepare the cake batter.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch tube pan.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda, 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. This step helps create that fluffy coffee cake texture.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir 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 (add 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. Assemble the Cake: Spread half of the cake batter evenly into your prepared pan. Sprinkle half of the chilled streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  8. 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 for the last 10 minutes of baking.
  9. Cool: Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing.
  10. Make the Glaze (Optional): While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or cooled cake.
  11. Serve: Cut into squares and enjoy your homemade coffee cake!

Notes

  • For an extra moist coffee cake, ensure your sour cream and butter are truly at room temperature before mixing.
  • If you want a cinnamon swirl layer in the middle, reserve 1/4 cup of the streusel mixture and sprinkle it over the first layer of batter before adding the second layer of batter.
  • This recipe works well as a Sour Cream Coffee Cake Loaf if baked in a greased and floured loaf pan for about 40-45 minutes.

Nutrition

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