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Classic Sour Cream Coffee Cake with Cinnamon Streusel

Close-up of a moist slice of coffee cake featuring a thick, sugary cinnamon crumb topping.
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A moist, tender coffee cake featuring a rich cinnamon streusel topping, perfect for brunch or gifting.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon (for cake batter)
  • 1 cup packed light brown sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/2 cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the 3 cups of flour, baking powder, baking soda, salt, and 1 tablespoon of cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Prepare the streusel: In a medium bowl, combine the brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, and nuts if using. Cut in the 1 cup of softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
  8. Carefully spoon the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  9. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack before slicing and serving.

Notes

  • For a bundt pan, reduce the oven temperature to 325°F (160°C) and increase the baking time by about 10 to 15 minutes.
  • You can make this cake ahead. Wrap tightly once completely cooled and store at room temperature for up to 2 days, or freeze for up to 3 months. Thaw overnight before serving.
  • For a lighter version, substitute plain Greek yogurt for the sour cream.

Nutrition

Find it online: https://rosatasty.com/moist-coffee-cake-sour-cream-cinnamon-streusel/