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Ultimate Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

A close-up shot of a moist slice of coffee cake featuring a thick, sugary cinnamon crumb topping and a light glaze.
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You can create the best, most tender crumb coffee cake with this recipe. It features a rich, buttery cinnamon streusel layered in the middle and on top. This easy breakfast cake is perfect for weekend mornings 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 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. Prepare the Streusel: In a medium bowl, whisk together the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator while you prepare the cake batter.
  2. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 10-inch tube pan.
  3. Mix Dry Ingredients: In a small bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Combine Wet and Dry: Alternate adding the dry ingredient mixture 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 the batter.
  7. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the chilled streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake: Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil for the last 10 minutes of baking.
  9. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
  10. Make the Glaze (Optional): While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm or cooled cake.

Notes

  • For an extra moist cake, use full-fat sour cream. Do not substitute with low-fat or Greek yogurt.
  • To ensure the streusel stays crunchy, keep it cold until it goes into the oven.
  • You can make this cake ahead. Store it covered at room temperature for up to 2 days.

Nutrition

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