Print

Ultimate Moist Sour Cream Coffee Cake with Double Cinnamon Streusel and Vanilla Glaze

A close-up of a loaf of moist sour cream coffee cake featuring a cinnamon swirl center, topped with streusel and vanilla glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a truly moist and tender sour cream coffee cake, featuring a rich cinnamon streusel layer inside and on top, finished with a simple vanilla glaze. It is a classic breakfast or brunch treat that stays soft for days.

Ingredients

Scale
  • 1 3/4 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, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Streusel:
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 3/4 cups all-purpose flour
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the Streusel: In a medium bowl, combine the cold butter, brown sugar, cinnamon, and 1 3/4 cups flour. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
  3. Make the Cake Batter: In a large bowl, cream together 1 cup of softened butter and 1 cup of the granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt.
  5. Alternately add 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. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon streusel mixture evenly over the batter.
  7. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
  9. Make the Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

Notes

  • For an extra moist coffee cake, ensure your sour cream and eggs are at room temperature before mixing them into the batter.
  • If you want a pecan crumb topping, substitute 1/2 cup of chopped pecans into the streusel mixture.
  • This classic coffee cake recipe stays tender for several days when stored airtight at room temperature.

Nutrition

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