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The Ultimate Moist Sour Cream Coffee Cake with Maximum Cinnamon Streusel

A close-up view of a slice of moist sour cream coffee cake showing a thick cinnamon swirl and crumb topping.
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This recipe yields a wonderfully moist and tender sour cream coffee cake featuring a thick layer of cinnamon streusel both in the middle and on top. It is simple to make and perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • For the Streusel Topping and Filling:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans (optional)
  • For the Cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Optional Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 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. Prepare the Streusel: In a medium bowl, combine the flour, sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, stir in the chopped pecans. Set aside half of this mixture for the topping and reserve the other half for the filling.
  3. Prepare the Cake Batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle the reserved streusel filling evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Sprinkle the reserved streusel topping evenly over the top layer of batter.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
  9. Prepare the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or cooled cake.

Notes

  • For a blueberry variation, gently fold 1 cup of fresh or frozen blueberries into the final cake batter before spreading it into the pan.
  • If you are interested in meal planning for your week, this cake pairs well with simple breakfast options.
  • Using room temperature sour cream helps create a smoother batter.
  • This cake is excellent for weekend morning treats.

Nutrition

Find it online: https://blissbatter.com/sour-cream-coffee-cake-recipe/