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The Best Moist Sour Cream Coffee Cake with Abundant Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake topped with cinnamon streusel and a white glaze.
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You need this classic Sour Cream Coffee Cake recipe! It features a wonderfully moist, tender crumb thanks to the sour cream, layered with a rich cinnamon swirl and topped with a buttery, crunchy streusel. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • 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, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 1/2 cup packed light brown sugar (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup chopped pecans (optional, for streusel)
  • 1/4 cup granulated sugar (for glaze)
  • 2 tablespoons milk (for glaze)

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. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup of the granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Prepare the cinnamon streusel: In a small bowl, combine the brown sugar, 1/4 cup flour, 1 tablespoon cinnamon, and pecans if you are using them. Use your fingers or a fork to cut the mixture together until it resembles coarse crumbs.
  6. Pour half of the cake batter into your prepared pan. Sprinkle half of the cinnamon streusel mixture evenly over the batter.
  7. Gently spread the remaining cake batter over the first layer. Top with the remaining streusel mixture.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. While the cake cools, prepare the simple glaze: Whisk together the remaining 1/4 cup granulated sugar and 2 tablespoons of milk until smooth.
  11. Drizzle the glaze over the warm cake. Let the cake cool completely before slicing and serving.

Notes

  • For an extra moist coffee cake, make sure your butter and eggs are at room temperature before you start mixing.
  • If you skip the optional pecans, you still get a fantastic buttery streusel topping.
  • This cake freezes well. Wrap cooled slices tightly in plastic wrap before freezing for up to two months.

Nutrition

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