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Classic Sour Cream Coffee Cake with Cinnamon Streusel

A close-up slice of moist coffee cake featuring a thick, sugary cinnamon crumb topping, beautifully lit by sunlight.
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Make a moist, tender coffee cake with a thick cinnamon streusel topping, perfect for brunch or gifting.

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 teaspoon vanilla extract
  • 1 cup sour cream
  • 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°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together 1/2 cup of the granulated sugar and the softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Prepare the streusel: In a separate small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Sprinkle half of the cake batter into the prepared pan. Sprinkle all of the streusel topping evenly over the batter. Top with the remaining cake batter.
  8. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack before slicing.

Notes

  • For a bundt pan, increase baking time by 10 to 15 minutes and check for doneness.
  • You can substitute plain Greek yogurt for sour cream for a slightly lighter cake.
  • For a simple glaze, whisk 1 cup powdered sugar with 2 tablespoons milk until smooth, then drizzle over the cooled cake.
  • This cake freezes well; wrap tightly after cooling completely.

Nutrition

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