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Ultra Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a thick cinnamon streusel topping and layer.
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You need this recipe for the best sour cream coffee cake. It bakes up incredibly moist and tender, featuring a rich cinnamon streusel layer both in the middle and on top. This is the never dry cake recipe you have been looking for, perfect for your weekend 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 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups full-fat sour cream
  • For the Glaze (Optional): 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 10-inch tube pan or a 9×13 inch baking dish.
  2. Prepare the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. 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 large bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  4. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This step builds the tender crumb.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of sour cream). 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 cinnamon streusel mixture evenly over the batter. Gently spread the remaining batter over the streusel layer. Top with the remaining streusel mixture.
  8. Bake for 55 to 65 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 before inverting it onto the rack to cool completely.
  10. If using the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra rich flavor, substitute 1/4 cup of the flour in the cake batter with almond flour.
  • If you want a cinnamon swirl inside the cake, reserve 1/4 cup of the batter, mix it with 1 tablespoon of cinnamon and 1 tablespoon of brown sugar, and gently swirl it into the middle layer before adding the top streusel.
  • This buttery breakfast cake stays moist for several days when stored covered at room temperature.

Nutrition

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