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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel Swirl

A moist slice of sour cream coffee cake featuring a thick cinnamon streusel topping on a white plate.
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This recipe delivers a wonderfully moist and tender cake thanks to the sour cream, layered with a rich cinnamon streusel swirl and topped with extra buttery crumbs. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • For the Streusel: 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans (optional)
  • For the Cake: 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 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 Cinnamon Swirl: 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Crumb Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
  2. Prepare the Streusel: In a medium bowl, mix the flour, sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the optional pecans. Set aside.
  3. Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon for the swirl until combined. Set aside.
  4. Prepare the Crumb Topping: In a separate small bowl, combine the flour, brown sugar, and granulated sugar for the topping. Cut in the cold butter until crumbly. Set aside.
  5. Make the Cake Batter: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  6. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This is a great moment to turn up some music!
  7. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  8. Add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  9. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with half of the reserved streusel mixture.
  10. Gently spoon the remaining cake batter over the streusel layer. Sprinkle the remaining streusel and then the crumb topping evenly over the top.
  11. Bake for 55 to 65 minutes, or until a wooden pick inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely. Give yourself a high-five for that beautiful bake!

Notes

  • For an extra moist cake, you can substitute 1/2 cup of the sour cream with buttermilk.
  • If you are using a tube pan, you do not need to grease the center tube.
  • This cake is excellent served plain, but a simple vanilla glaze made from powdered sugar and milk is a nice addition for dessert.

Nutrition

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