Print

The Best Moist Sour Cream Coffee Cake with Abundant Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake showing a cinnamon swirl and thick, crumbly topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this classic Sour Cream Coffee Cake recipe. It features a wonderfully moist crumb thanks to the sour cream, a rich ribbon of cinnamon swirl inside, and a generous, buttery crumb topping. This is the perfect easy brunch cake or comforting weekend dessert.

Ingredients

Scale
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1 cup granulated 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 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Swirl:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon all-purpose flour

Instructions

  1. Prepare the Streusel: In a medium bowl, mix the flour, sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the cake batter.
  2. Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar, cinnamon, and flour for the swirl. Set aside.
  3. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the 2 1/4 cups of flour, baking soda, and salt. Set this aside.
  5. 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.
  6. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  7. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour. Mix only until just combined; do not overmix.
  8. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle the entire cinnamon swirl mixture evenly over the batter. Top with the remaining cake batter.
  9. Add Topping: Sprinkle the chilled streusel topping evenly over the top layer of batter.
  10. Bake: Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the pan with foil.
  11. Cool: Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Notes

  • For an extra layer of flavor, you can add 1/2 cup of chopped pecans to the streusel topping mixture.
  • This cake keeps well at room temperature, covered, for up to three days, making it a great make-ahead breakfast cake.
  • If you prefer a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice and drizzle over the cooled cake.

Nutrition

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