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Classic Sour Cream Coffee Cake with Cinnamon Streusel

A close-up of a moist coffee cake slice with a generous cinnamon streusel topping on a wooden board.
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A moist and tender coffee cake with a rich cinnamon streusel topping, perfect for brunch or gifting.

Ingredients

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  • For the Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sour cream
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Streusel Topping:
  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the sour cream.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Make the Streusel Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Assemble the Cake: Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the streusel topping over the batter.
  8. Spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel topping evenly over the top.
  9. Bake: Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Cool and Glaze (Optional): Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

  • For a bundt cake, bake at 325°F (160°C) for 50-60 minutes.
  • You can substitute plain yogurt for sour cream for a slightly lighter cake.
  • To make ahead, bake and cool the cake completely. Store tightly wrapped at room temperature for up to 2 days or freeze for up to 3 months.
  • For a healthier version, reduce the sugar in the cake and streusel by 1/4 cup each and use a low-calorie sweetener equivalent.

Nutrition

Find it online: https://blissbatter.com/coffee-cake-moist-tender-crumb/