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The Ultimate Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

A close-up of a moist slice of coffee cake featuring a thick, dark brown cinnamon streusel topping.
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You deserve a truly moist coffee cake with a thick, buttery cinnamon streusel. This easy recipe uses sour cream to guarantee a tender crumb every time. It is perfect for your weekend brunch or a simple dessert.

Ingredients

Scale
  • 1 3/4 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Streusel:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 10-cup Bundt pan.
  2. Prepare the streusel: In a medium bowl, whisk together the streusel flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cake batter: In a large bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  4. In a separate 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. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Assemble the cake: Pour half of the cake batter into your prepared pan and spread evenly. Sprinkle half of the prepared cinnamon streusel mixture evenly over the batter.
  8. Gently spoon the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  9. 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 pan with foil.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it 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

  • For the most tender crumb, make sure your sour cream and eggs are at room temperature before mixing.
  • If you want an extra thick streusel topping, double the streusel recipe and use it all on top of the cake.
  • This cake freezes well. Wrap cooled slices tightly in plastic wrap and foil for up to three months.

Nutrition

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