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The Best Moist Sour Cream Coffee Cake with Abundant Cinnamon Streusel

A close-up slice of moist sour cream coffee cake featuring a rich cinnamon swirl and crumb topping.
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You will love this classic, moist sour cream coffee cake featuring a rich ribbon of cinnamon streusel swirled inside and a generous, buttery crumb topping. It is the perfect easy brunch cake or comforting dessert.

Ingredients

Scale
  • For the Streusel Topping and Swirl:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 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 soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups full-fat sour cream
  • For the Optional Vanilla Drizzle:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a medium bowl, mix the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside half of this mixture for the topping; the other half will be the swirl.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
  3. In a small bowl, whisk together the 2 1/4 cups flour, baking soda, and salt. Set this aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle the reserved streusel swirl mixture evenly over the batter. Gently pour the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top layer of batter.
  8. Bake: Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil after 40 minutes.
  9. Cool: Let the cake cool in the pan on a wire rack for 15 minutes. If using a tube pan, invert it onto the rack to cool completely.
  10. Make the Drizzle (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before slicing and serving.

Notes

  • For an extra layer of flavor, you can add 1/2 cup of chopped pecans to the streusel mixture.
  • This tender crumb coffee cake freezes well; wrap tightly once completely cooled.
  • If you prefer a thicker cake, use a 10-inch tube pan; for a thinner cake, use a 9×13 inch pan (baking time may decrease slightly).

Nutrition

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