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Classic Sour Cream Coffee Cake with Double Cinnamon Streusel

A close-up of a thick slice of moist coffee cake featuring a cinnamon swirl and generous brown sugar crumb topping.
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Bake this easy, moist coffee cake featuring a rich sour cream batter, a layer of cinnamon streusel in the middle, and a generous crumb topping. This recipe delivers maximum flavor for your brunch or cozy morning treat.

Ingredients

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  • For the Streusel Topping: 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 Batter: 2 1/4 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, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream, room temperature
  • 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 the flour, brown sugar, cinnamon, and salt for the topping. 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 small bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk the sour cream briefly. Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the remaining dry ingredients and mix until the batter is smooth. Do not overmix.
  6. Assemble the cake: Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the prepared streusel mixture evenly over the batter layer.
  7. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top layer.
  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 at least 30 minutes before serving.
  10. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or cooled cake.

Notes

  • For an extra moist cake, ensure your sour cream and eggs are at room temperature before mixing.
  • If you prefer a cinnamon swirl instead of a middle layer, mix 1/4 cup brown sugar and 1 teaspoon cinnamon into the batter before spreading the top layer of streusel.
  • This cake freezes well if wrapped tightly after cooling completely.

Nutrition

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