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Ultra Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of coffee cake featuring yellow cake, a cinnamon swirl, and thick streusel topping.
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This recipe delivers an ultra moist and buttery coffee cake featuring a rich cinnamon streusel layered in the middle and generously sprinkled on top. It is the perfect homemade crumb cake for breakfast or brunch.

Ingredients

Scale
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • For the Cinnamon Streusel Filling and Topping:
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 1/2 cups all-purpose flour
  • For the Vanilla 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 9-inch square baking pan or a 10-inch tube pan.
  2. Prepare the Cinnamon Streusel: In a medium bowl, combine the brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the 1 1/2 cups of flour until just combined. Set aside half of this mixture for the topping and use the other half for the filling.
  3. Prepare the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. 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 1 3/4 cups flour, baking powder, baking soda, and salt.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Assemble the Cake: Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle the first half of the cinnamon streusel mixture evenly over the batter. Gently pour the remaining cake batter over the streusel layer. Sprinkle the reserved second half of the streusel mixture evenly over the top layer of batter.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Cool the cake in the pan on a wire rack for 15 minutes.
  9. Prepare the Glaze (if using): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the slightly warm cake.
  10. Allow the cake to cool completely before slicing and serving.

Notes

  • Using room temperature sour cream helps create a smoother, more uniform batter.
  • For an extra bakery style finish, you can use a 9×13 inch pan, but you may need to slightly reduce the baking time.
  • This sour cream coffee cake stays incredibly moist for several days when stored covered at room temperature.

Nutrition

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