Print

The Best Moist Sour Cream Coffee Cake with Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a thick cinnamon streusel topping and swirl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love this classic sour cream coffee cake recipe. It stays incredibly moist thanks to the sour cream and features a generous ribbon of cinnamon streusel swirled inside, topped with a buttery crumb topping. This is the perfect easy brunch cake.

Ingredients

Scale
  • 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 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup packed light brown sugar (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 cup chopped pecans (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 10-inch tube pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy. This step is key for a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Prepare the cinnamon streusel: In a separate small bowl, combine the brown sugar, 1 tablespoon cinnamon, 1/2 cup flour, and 1/4 cup cold butter pieces. Use your fingers or a pastry blender to cut the butter into the sugar mixture until coarse crumbs form.
  7. Spread half of the cake batter into your prepared pan. Sprinkle half of the cinnamon streusel mixture evenly over the batter.
  8. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture over the top layer of batter. If using, sprinkle the chopped pecans over the top.
  9. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For an extra touch of sweetness, you can mix 1/2 cup powdered sugar with 2 tablespoons of milk and drizzle it over the completely cooled cake.
  • If you want a more pronounced cinnamon swirl, you can gently swirl a butter knife through the batter layers after adding the first streusel layer.
  • This moist coffee cake recipe freezes well. Wrap cooled slices tightly in plastic wrap and foil.

Nutrition

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