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Ultimate Moist Sour Cream Coffee Cake with Ridiculous Cinnamon Streusel

A square slice of layered coffee cake, cut in half to show the vanilla cake, cream filling, and thick cinnamon crumb topping.
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This recipe delivers the best, most tender crumb coffee cake using sour cream for deep moisture. It features a generous, buttery cinnamon streusel layered in the middle and generously sprinkled on top, making it perfect for easy breakfast or brunch.

Ingredients

Scale
  • For the Streusel: 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Cake: 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 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 flour, brown sugar, cinnamon, and salt for the streusel. 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 Prep: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan or a 10-inch Bundt pan.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt for the cake. 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 only until just combined; do not overmix.
  7. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the chilled streusel mixture evenly over the batter. Gently spoon 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 cover 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 slightly warm or cooled cake before serving.

Notes

  • For an extra moist coffee cake, do not overmix the batter once you add the flour. Mix just until the streaks of flour disappear.
  • If you are using a Bundt pan, you may need to increase the baking time by 5 to 10 minutes.
  • This cake tastes excellent the next day, making it a great make-ahead breakfast treat.

Nutrition

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