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Moist Sour Cream Coffee Cake with Double Streusel

Close-up of a slice cut from a moist coffee cake showing the tender crumb, cinnamon swirl, and vanilla glaze.
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A recipe for a tender, moist coffee cake featuring a rich sour cream batter and two layers of cinnamon streusel topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch baking pan.
  2. Make the streusel: In a medium bowl, combine 1/2 cup flour, brown sugar, and 1 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Make the cake batter: In a separate bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream the softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Alternate adding the dry ingredients and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
  7. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture on top.
  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 for 15 minutes before removing it to a wire rack to cool completely.
  10. If using the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

  • For an extra cinnamon swirl, mix 1 tablespoon of brown sugar and 1/2 teaspoon of cinnamon and sprinkle this mixture over the first layer of batter before adding the first streusel layer.
  • Sour cream should be at room temperature for the best mixing results.
  • Do not overbake; this cake stays moist best when removed promptly after testing done.

Nutrition

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