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Best Ever Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of coffee cake showing layers of cake, cinnamon filling, and a thick, crumbly streusel topping.
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Make this ultra-moist coffee cake using sour cream for texture and featuring a thick, buttery cinnamon streusel topping.

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 full-fat sour cream
  • 1 cup brown sugar, packed (for streusel)
  • 2 teaspoons ground cinnamon (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk (for optional glaze)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch square baking pan or a 10-inch tube pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set this dry mix aside.
  3. In a large bowl, cream together 1 cup granulated sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternately add the dry ingredient mixture and the sour cream to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined; do not overmix the batter.
  5. Prepare the cinnamon streusel: In a separate bowl, combine the brown sugar, 2 teaspoons cinnamon, 1/2 cup flour, and 1/4 cup cold butter pieces. Use your fingers or a pastry blender to cut the butter into the sugar mixture until coarse crumbs form.
  6. Spread half of the cake batter into the prepared pan. Sprinkle half of the cinnamon streusel evenly over the batter. Top with the remaining cake batter. Sprinkle the remaining streusel mixture over the top layer.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  9. If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake.

Notes

  • For an extra moist cake, use room temperature sour cream and eggs.
  • If you prefer a cinnamon swirl inside the cake, reserve 1/3 of the batter, mix the streusel ingredients into it, spread it over the first layer of plain batter, and then top with the remaining plain batter before adding the top streusel layer.
  • This cake freezes well once cooled and wrapped tightly.

Nutrition

Find it online: https://epicureempire.com/best-sour-cream-coffee-cake-cinnamon-streusel/