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Ultra Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a thick cinnamon swirl and crumbly brown sugar streusel topping.
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Bake this ultra moist sour cream coffee cake featuring a tender crumb, a rich cinnamon streusel layer in the middle, and a buttery crumble topping. This easy recipe is perfect for weekend brunch or an afternoon treat with coffee.

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 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Streusel Filling and Topping: 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) 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 9×13 inch baking pan.
  2. Prepare the streusel: In a medium bowl, whisk together 1 cup flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside half of this mixture for the topping.
  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 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 on low speed until just combined. Do not overmix.
  6. Spread half of the cake batter evenly into the prepared baking pan.
  7. Sprinkle the reserved streusel filling evenly over the batter layer.
  8. Gently spread the remaining cake batter over the streusel layer.
  9. Sprinkle the remaining streusel mixture evenly over the top of the cake batter.
  10. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 20 minutes.
  12. Prepare the glaze (if using): Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm cake.
  13. Allow the cake to cool completely before slicing and serving.

Notes

  • For an extra moist coffee cake, ensure your sour cream and eggs are at room temperature before mixing.
  • If you prefer a thicker cinnamon swirl, mix the filling streusel with 1 tablespoon of milk before layering it in the middle of the batter.
  • This buttery sour cream cake stays tender for several days when stored covered at room temperature.

Nutrition

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