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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

Close-up of a moist slice of coffee cake featuring a thick, dark brown cinnamon streusel topping.
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This recipe delivers a moist, buttery cake base with a generous layer of cinnamon streusel topping, making it the perfect breakfast or brunch cake. You get more crumb topping than cake in every bite.

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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Optional Glaze: 1 cup powdered sugar
  • 2 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. Prepare the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set 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. Stir in the vanilla extract.
  6. In a small bowl, whisk the sour cream briefly. Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Spread half of the cake batter evenly into the prepared pan.
  8. Sprinkle half of the reserved streusel topping evenly over the batter.
  9. Gently spread the remaining cake batter over the streusel layer.
  10. Sprinkle the remaining streusel topping over the top layer of batter.
  11. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for at least 30 minutes before serving.
  13. If using the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm or cooled cake.

Notes

  • For an extra moist coffee cake, ensure your sour cream is at room temperature before mixing.
  • If you prefer a cinnamon swirl in the middle, sprinkle half the streusel mixture over the first layer of batter, then spread the second half of the batter over it, and top with the remaining streusel.
  • This buttery breakfast cake is excellent served warm with your morning coffee.

Nutrition

Find it online: https://chefsily.com/best-coffee-cake-moist-streusel-recipe/