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Classic Sour Cream Coffee Cake with Cinnamon Streusel

Close-up of a square slice of sour cream coffee cake showing moist cake layers and thick cinnamon streusel topping.
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Make this classic sour cream coffee cake for a moist, tender crumb and a rich cinnamon streusel swirl and topping. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar, divided
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 teaspoon ground nutmeg (for streusel)
  • 1/2 cup chopped pecans (optional, for streusel)
  • 1/2 cup powdered sugar (for glaze, optional)
  • 1 tablespoon milk (for glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of the granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Prepare the streusel: In a medium bowl, combine the remaining 1/2 cup granulated sugar, brown sugar, 1/2 cup flour, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, mix in the chopped pecans.
  7. Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
  8. Carefully spoon the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  9. Bake for 50 to 65 minutes, or until a wooden pick inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.
  11. If desired, whisk together the powdered sugar and milk to create a thin glaze. Drizzle over the cooled cake before serving.

Notes

  • For an extra moist cake, use full-fat sour cream.
  • If you skip the optional glaze, the cake is still excellent on its own.
  • This cake freezes well once cooled; wrap tightly before freezing.

Nutrition

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