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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

Close-up of a thick slice of moist coffee cake showing a yellow base, dark cinnamon swirl, and crumbly streusel topping.
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This recipe delivers a moist, buttery cake base paired with a generous, rich cinnamon streusel topping. It is the perfect homemade coffee cake for breakfast, brunch, or a simple 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
  • 3 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
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the streusel topping. In a medium bowl, mix 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 this aside in the refrigerator while you prepare the cake batter.
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch tube pan.
  3. Make the cake batter. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients alternately with the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Prepare the cinnamon swirl layer by mixing the 1/2 cup brown sugar and 1 tablespoon cinnamon in a small bowl.
  7. Assemble the cake. Spread half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Carefully spread the remaining cake batter over the cinnamon layer.
  8. Top the cake evenly with the chilled streusel topping, making sure to cover the surface well.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before serving.
  11. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or cooled cake.

Notes

  • For the moistest cake, use full-fat sour cream and ensure your butter and eggs are at room temperature before mixing.
  • If you want more streusel than cake, increase the streusel topping ingredients by one-third and use a 9×9 inch pan instead of a 9×13 inch pan.
  • This cake is excellent served warm with your morning coffee.

Nutrition

Find it online: https://cravybite.link/easy-moist-coffee-cake-sour-cream-streusel/