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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel Swirl

Close-up of a moist slice of sour cream coffee cake showing a rich cinnamon swirl and crumb topping.
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You will love this classic sour cream coffee cake. It stays incredibly moist thanks to the sour cream, and features a thick ribbon of cinnamon streusel inside and a generous crumb topping. This is the best sour cream cake for breakfast or brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • For the Streusel:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • Optional: 1/2 cup chopped pecans
  • For the Glaze (Optional):
  • 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 small bowl, mix together the brown sugar, cinnamon, and 1/4 cup flour. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, stir in the pecans. Set aside.
  3. Make the cake batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, and salt. Set this aside.
  4. In a large bowl, beat the softened butter and 1 1/2 cups of the granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  7. Assemble the cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
  8. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top layer.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
  11. If making the glaze: Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm or cooled cake. Slice and serve this easy brunch cake.

Notes

  • For an extra moist vanilla cake, ensure your sour cream and eggs are at room temperature before mixing.
  • If you prefer a stronger cinnamon flavor, increase the cinnamon in the streusel to 1 1/2 tablespoons.
  • This coffee cake with pecans freezes well. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to three months. Thaw overnight on the counter.

Nutrition

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