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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel

A close-up, sunlit slice of moist sour cream coffee cake featuring a thick, brown cinnamon crumb topping.
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This recipe yields a moist and tender coffee cake featuring a generous cinnamon-sugar streusel topping and a ribbon swirl inside. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • Cake Batter:
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Streusel Filling and Topping:
  • 1 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 cup 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. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking dish.
  2. Make the streusel: In a medium bowl, combine the brown sugar, 2 tablespoons of flour, and 2 teaspoons of cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside half for the topping and half for the filling.
  3. Make the cake batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
  4. In a separate bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Assemble the cake: Pour half of the batter into the prepared pan. Sprinkle the reserved streusel filling evenly over the batter. Gently spoon the remaining batter over the streusel layer. Sprinkle the remaining streusel evenly over the top of the cake batter.
  6. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil for the last 15 minutes of baking.
  7. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  8. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • For a richer flavor, you can substitute 1/4 cup of the flour in the streusel with finely chopped pecans. This cake pairs well with coffee, making it a great alternative to relying on meal delivery companies for breakfast.
  • If you are looking for simple recipes for everyday meals, this cake is forgiving and uses common pantry staples.
  • To achieve the cinnamon swirl, gently swirl a knife through the batter layers after adding the first half of the batter and before adding the second half, if you prefer a more defined middle layer instead of just a filling layer.

Nutrition

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