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Ultimate Sour Cream Coffee Cake with Double Cinnamon Streusel

A close-up, appetizing view of a freshly baked coffee cake loaf with a thick cinnamon streusel topping.
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This recipe delivers an ultra moist, buttery coffee cake featuring a layer of cinnamon streusel in the middle and a generous crumb topping. It is simple to make and perfect for breakfast or brunch.

Ingredients

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  • For the Streusel Topping:
  • 1 cup 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 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 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.
  2. Prepare the streusel: In a medium bowl, whisk together 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 aside.
  3. Prepare the cake batter: In a large bowl, whisk together the 2 cups of 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, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Assemble the cake: Spread half of the cake batter evenly into the prepared baking pan.
  8. Sprinkle half of the reserved streusel mixture evenly over the batter layer.
  9. Gently spread the remaining cake batter over the streusel layer.
  10. Top with the remaining streusel mixture, spreading it lightly to cover the top.
  11. Bake for 45 to 55 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 at least 20 minutes before glazing.
  13. Prepare the glaze (if using): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or cooled cake.
  14. Cut into squares and serve.

Notes

  • For an ultra moist cake, ensure your sour cream is at room temperature before mixing it into the batter.
  • If you prefer a cinnamon swirl, reserve only 1/3 of the streusel for the top, and layer the rest between the two cake batter halves.
  • This cake is wonderful served warm or at room temperature.

Nutrition

Find it online: https://cookincorner.com/moist-coffee-cake-with-cinnamon-streusel/