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Ultimate Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a thick, sugary cinnamon crumb topping.
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Create a deeply moist and tender sour cream coffee cake featuring a thick, buttery cinnamon streusel layer in the middle and on top. This classic recipe is simple to make and perfect for brunch or an afternoon treat.

Ingredients

Scale
  • Cake Batter:
  • 1 3/4 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 3/4 cups granulated sugar
  • 3 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • Streusel Topping & Filling:
  • 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
  • Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the oven and pan. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. Mix the dry cake ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  3. Cream the butter and sugar. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Add the eggs. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Alternate wet and dry ingredients. Gradually add the dry ingredient mixture to the wet mixture, 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.
  6. Make the streusel. In a separate bowl, combine the brown sugar, flour, and cinnamon for the streusel. 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 pan. Sprinkle half of the streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top layer of batter.
  8. Bake the cake. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Cool the cake. Let the cake cool completely in the pan on a wire rack.
  10. Make the optional glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before slicing and serving.

Notes

  • For an extra moist coffee cake, ensure your butter and sour cream are at room temperature before mixing.
  • If you want a pecan coffee cake, fold 1/2 cup of chopped pecans into the streusel mixture before sprinkling it on top.
  • This cake keeps well at room temperature, covered, for up to three days, maintaining its tender crumb.

Nutrition

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