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Ultra-Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

A close-up of a moist slice of sour cream coffee cake featuring a thick cinnamon streusel topping and swirl.
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Make this classic sour cream coffee cake that features a rich, tender crumb, a thick ribbon of cinnamon streusel in the middle, and a generous crumb topping. It is simple to make and perfect for brunch or a cozy morning treat.

Ingredients

Scale
  • For the Streusel Topping and Layer: 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
  • Optional: 1/2 cup chopped pecans
  • 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 (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 Optional Glaze: 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, mix in the pecans. Set aside half of this mixture for the topping; keep the other half ready for the middle layer.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking dish.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.
  4. In a 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. Stir in the vanilla extract.
  6. In a separate small bowl, briefly whisk the sour cream.
  7. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of sour cream). Mix only until just combined after each addition. Do not overmix.
  8. Assemble the Cake: Pour half of the cake batter into your prepared pan and spread evenly. Sprinkle the reserved half of the streusel mixture evenly over the batter layer. Gently spoon the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture on top.
  9. 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 cake with foil for the last 15 minutes of baking.
  10. Cool: Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edges and invert the cake onto the rack to cool completely.
  11. Make the Optional Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • This cake is excellent for meal planning; it keeps well at room temperature for up to three days.
  • For the most tender crumb, use room temperature eggs and sour cream.
  • If you are looking for alternatives to traditional baking, consider how sous-vide precision cooker techniques might apply to other desserts, though this cake is best baked traditionally.

Nutrition

Find it online: https://www.purecookingjoy.com/sour-cream-coffee-cake-recipe-moist-streusel/

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