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Classic Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of coffee cake featuring a thick cinnamon streusel topping and a white vanilla glaze drizzle.
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Bake this easy, moist coffee cake featuring a tender sour cream crumb and a generous, buttery cinnamon streusel topping. This recipe delivers bakery-style flavor for your next breakfast or brunch.

Ingredients

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  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Cake:
  • 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 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator while you make the cake batter.
  2. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  3. Mix Dry Ingredients: In a small bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt for the cake. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Combine Wet and Dry: Alternate adding the dry ingredient mixture and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  7. Assemble the Cake: Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the chilled streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake: Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Cool: Let the cake cool completely in the pan on a wire rack.
  10. Make the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled coffee cake before slicing and serving.

Notes

  • For an extra moist cake, ensure your sour cream and butter are at room temperature before mixing.
  • If you prefer a cinnamon swirl, reserve 1/4 cup of the cake batter, mix it with 1 tablespoon of cinnamon and 2 tablespoons of brown sugar, then dollop it over the first layer of batter before adding the first streusel layer.
  • This cake tastes best when served the day it is made, but you can store leftovers covered at room temperature for up to three days.

Nutrition

Find it online: https://cookingbycarla.com/best-coffee-cake-moist-cinnamon-streusel-recipe/