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Ultra Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of an ultra moist coffee cake with a thick cinnamon-sugar topping, sliced open to show the interior swirl.
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You will bake the best, most tender crumb coffee cake using sour cream for deep moisture. This easy recipe features a thick layer of buttery cinnamon streusel both inside and on top. It is perfect for breakfast, brunch, or a simple dessert.

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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Streusel Layer and Topping: 1 cup all-purpose flour
  • 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
  • For the Optional Glaze: 1 cup powdered sugar
  • 2 tablespoons milk
  • 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 Bundt pan.
  2. Prepare the Streusel: In a medium bowl, whisk together 1 cup flour, brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon salt for the streusel. 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 separate bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
  4. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the prepared streusel mixture evenly over the batter. Gently pour the remaining batter over the streusel layer. Sprinkle the remaining streusel mixture over the top.
  7. Bake for 50 to 60 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 15 minutes of baking.
  8. Cool the cake in the pan on a wire rack for 15 minutes. If using a Bundt pan, invert onto the rack to cool completely.
  9. Make the Glaze (Optional): Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

  • Using room temperature sour cream helps the batter mix smoothly.
  • For an extra layer of flavor, sprinkle 1 teaspoon of cinnamon mixed with 1 tablespoon of sugar between the cake batter layers before adding the first streusel layer.
  • This coffee cake is excellent made one day ahead; store it covered at room temperature.

Nutrition

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