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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel Topping

Close-up of a moist slice of coffee cake featuring a thick, sugary cinnamon crumb topping.
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You need this easy and moist coffee cake recipe! It features a buttery cake base, a rich cinnamon swirl, and a generous brown sugar crumb topping—more streusel than cake, just how you like it. Perfect for breakfast, brunch, or a cozy dessert.

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: 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
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Swirl Layer: 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 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. Give yourself a high-five for getting started!
  2. Make the Streusel Topping: 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 this aside. You are doing great!
  3. Make the Cinnamon Swirl Layer: In a small bowl, mix the 1/2 cup brown sugar and 1 tablespoon cinnamon until combined. Set this aside.
  4. Make the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt for the cake.
  5. In a separate large bowl, cream together the 1 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy. This is a key step for a moist cake!
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. 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; we want a fluffy cake!
  8. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with the remaining cake batter, spreading gently.
  9. Generously sprinkle the entire streusel topping mixture over the top layer of batter. Don’t be shy—this is the best part!
  10. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for at least 20 minutes.
  12. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm or cooled cake.
  13. Slice and enjoy your delicious homemade coffee cake. You earned this praise!

Notes

  • For an extra moist texture, ensure your sour cream is at room temperature before mixing it into the batter.
  • If you prefer a loaf pan, this recipe works well in two 9×5 inch loaf pans, but adjust the baking time, checking around 40 minutes.
  • This cake is fantastic served warm with a cup of coffee for a cozy morning treat.

Nutrition

Find it online: https://kitchnkudos.com/best-sour-cream-coffee-cake-streusel-recipe/