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The BEST Moist Sour Cream Coffee Cake with Generous Cinnamon Streusel

Close-up of a moist slice of coffee cake featuring a light crumb and a thick cinnamon streusel topping.
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Create a bakery-style coffee cake at home. This recipe features an incredibly moist, buttery crumb thanks to sour cream, layered with a rich cinnamon swirl and topped with an abundant, crunchy cinnamon streusel topping. It is the perfect classic breakfast cake.

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 granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, room temperature
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 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 fingertips until the mixture resembles coarse crumbs. Set aside in the refrigerator while you prepare the cake batter.
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch tube pan.
  3. Make the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients alternately with 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.
  6. Assemble the cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the chilled streusel topping evenly over the batter layer.
  7. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture, distributing it evenly across the top.
  8. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil for the last 15 minutes of baking.
  9. Let the coffee cake cool completely in the pan on a wire rack.
  10. Prepare the glaze (optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before slicing and serving.

Notes

  • For an extra moist crumb, ensure your butter and sour cream are at room temperature before mixing.
  • If you prefer a cinnamon swirl inside the cake, reserve 1/4 cup of the streusel mixture to sprinkle between the two cake batter layers.
  • This cake pairs wonderfully with a medium-roast coffee or a dry Riesling wine.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-moist-coffee-cake-recipe/