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Classic Moist Sour Cream Coffee Cake with 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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This recipe delivers a classic, incredibly moist sour cream coffee cake featuring a rich cinnamon streusel swirl inside and a generous crumb topping. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • For the Streusel: 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: 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Glaze (Optional): 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 10-inch tube pan or a 9×13 inch baking dish.
  2. Make the streusel: 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. Make the cake batter: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a separate 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. Mix 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. Assemble the cake: Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely cover the cake with foil for the last 15 minutes of baking.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. Make the optional glaze: Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.

Notes

  • For a variation, gently fold 1 cup of fresh or frozen blueberries into the final cake batter before topping with streusel.
  • This cake is excellent for meal planning as it keeps well for several days, making it a great option if you are looking into best meal delivery services but prefer home baking for treats.
  • If you prefer a richer topping, substitute 1/4 cup of the flour in the streusel with finely chopped pecans.

Nutrition

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