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The Best Moist Sour Cream Coffee Cake with Abundant Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake showing the cinnamon swirl and crumbly streusel topping.
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You need this classic sour cream coffee cake recipe. It delivers a wonderfully moist crumb, a rich cinnamon swirl through the middle, and a generous, buttery cinnamon streusel topping. This is the easy brunch cake that never fails.

Ingredients

Scale
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Cake Batter:
  • 2 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 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Swirl:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon

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. Prepare the Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the Cake Batter: In a separate 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. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon for the swirl.
  8. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Top with half of the reserved streusel topping.
  9. Gently spread the remaining cake batter over the first layer. Sprinkle the remaining cinnamon swirl mixture over the top, followed by the remaining streusel topping.
  10. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil.
  11. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Notes

  • For an extra layer of flavor, you can add 1/2 cup of chopped pecans to the streusel topping mixture.
  • If you want a slightly tangy glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of milk and 1/2 teaspoon of lemon juice, then drizzle over the cooled cake.
  • This cake keeps well stored tightly covered at room temperature for up to three days, maintaining its moist texture.

Nutrition

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