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Classic Sour Cream Coffee Cake with Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a prominent cinnamon swirl and crumb topping.
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A recipe for a moist and tender sour cream coffee cake featuring a rich cinnamon streusel swirl and crumb topping, perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, divided
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together 1/2 cup granulated sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Prepare the streusel: In a separate small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Spread half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently spread the remaining batter over the streusel layer. Sprinkle the remaining streusel mixture on top.
  7. Bake for 45 to 50 minutes, or until a toothpick 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 slicing and serving.

Notes

  • For a richer topping, add 1/2 cup chopped pecans to the streusel mixture before sprinkling.
  • You can use Greek yogurt instead of sour cream if needed, but the texture may be slightly different.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

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