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The Best Moist Sour Cream Coffee Cake with Abundant Cinnamon Streusel

Close-up of a moist slice of sour cream coffee cake featuring a rich cinnamon swirl and crumbly streusel 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 swirled inside, plus a generous crumb topping. This is the perfect easy brunch cake.

Ingredients

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  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Streusel Swirl and Topping:
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans (optional)
  • For the Vanilla 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 or a 10-inch bundt pan.
  2. Prepare the streusel: In a medium bowl, mix together the brown sugar, cinnamon, nutmeg, 1/2 cup flour, and cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the optional pecans. Set aside two-thirds of this mixture for the topping and keep the remaining one-third separate for the swirl.
  3. Prepare the cake batter: In a separate bowl, whisk together the 1 3/4 cups flour, baking soda, and salt. Set this aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Assemble the cake: Spread half of the cake batter evenly into your prepared pan. Sprinkle the reserved one-third portion of the streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer.
  7. Sprinkle the remaining two-thirds of the streusel mixture evenly over the top of the cake batter.
  8. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping begins to brown too quickly, loosely tent the cake with foil.
  9. Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
  10. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm or cooled cake.

Notes

  • For an ultra-moist cake, make sure your sour cream is at room temperature before mixing it into the batter.
  • If you want a stronger cinnamon flavor, you can add a teaspoon of cinnamon to the main cake batter along with the dry ingredients.
  • This cake freezes well. Wrap cooled slices tightly in plastic wrap and foil before freezing for up to three months.

Nutrition

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