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Ultimate Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of coffee cake featuring a thick cinnamon swirl and crumb topping on a white plate.
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This recipe delivers the best, most tender crumb in a classic sour cream coffee cake. It features a rich, buttery cinnamon streusel layered both inside and on top for maximum flavor and texture contrast. This easy brunch cake is perfect for weekend mornings or a simple dessert.

Ingredients

Scale
  • For the Streusel Topping: 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 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 powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Glaze (Optional): 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 10-inch tube pan or a 9×13 inch baking dish.
  2. Prepare the streusel: In a medium bowl, whisk together the 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 flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate large bowl, cream the softened butter and granulated sugar together 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. Mix 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. Sprinkle half of the reserved streusel mixture evenly over the batter. Gently pour the remaining batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top layer of batter.
  8. 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.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. Make the optional glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • Using cold butter for the streusel creates the best crunchy texture.
  • For an extra moist coffee cake, ensure your sour cream and eggs are at room temperature before mixing.
  • If you use a tube pan, the cooling time before inverting may be slightly longer.

Nutrition

Find it online: https://gourmetgaze.com/moist-coffee-cake-recipe-with-cinnamon-streusel/