Sour Cream Coffee Cake with Cinnamon Streusel

Sour Cream Coffee Cake is the perfect treat for breakfast, brunch, or dessert. This cake is wonderfully moist and buttery, featuring a cinnamon streusel layer both in the middle and on top. To finish it off, a sweet glaze is drizzled over the cake, making it irresistible. Whether you’re celebrating a special occasion or enjoying a weekend with family, this cake is sure to impress.

Why We Love This Recipe

Coffee cake, with its tender crumb and delicious cinnamon streusel, is an essential part of any breakfast or brunch spread. While it’s traditionally paired with coffee, it can also be enjoyed with a glass of milk. It’s versatile enough to be enjoyed at any time of the day. If you’re new to coffee cake, you might wonder if it contains coffee—don’t worry! Despite the name, coffee cake doesn’t actually have any coffee in the recipe. Instead, it’s named for being the perfect companion to a cup of coffee.

Ingredients for Sour Cream Coffee Cake

  • Streusel:
    • 1 3/4 cups all-purpose flour
    • 1 cup packed light brown sugar
    • 1 1/4 tsp ground cinnamon
    • 1/4 tsp kosher salt
    • 3/4 cup (1 1/2 sticks) unsalted butter (cold), cut into small pieces
  • Cake:
    • 1/2 cup unsalted butter, softened to room temperature
    • 2 cups all-purpose flour
    • 1 1/4 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp kosher salt
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 1/2 tsp vanilla extract
    • 1 cup sour cream
  • Glaze:
    • 1 cup powdered sugar
    • 2 Tbsp whole milk

How to Make Sour Cream Coffee Cake

1. Prepare the Oven and Pan

To start, preheat your oven to 350°F and prepare a 9×9-inch baking pan. You can use butter to grease the pan or opt for nonstick spray if you prefer.

2. Make the Streusel

First, combine the flour, brown sugar, cinnamon, salt, and cold butter in a small mixing bowl. Using a pastry cutter or your hands, mix until the butter creates pea-sized clumps. Afterward, refrigerate the mixture while you prepare the cake batter.

3. Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside as you move on to the wet ingredients.

4. Prepare the Cake Batter

Next, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract. Then, alternate adding the dry ingredients and sour cream to the batter, starting with 1/3 of the dry ingredients, followed by 1/3 of the sour cream. Repeat this process until all ingredients are incorporated.

5. Layer the Batter and Streusel

In your prepared pan, spread half of the cake batter evenly. Next, sprinkle half of the refrigerated streusel mixture on top. Then, add the remaining cake batter and finish with the rest of the streusel.

6. Bake the Coffee Cake

Bake the cake in your preheated oven for about 55 minutes or until the top is golden brown. To check for doneness, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready. Remove the cake from the oven and allow it to cool on a wire rack.

7. Make the Glaze and Serve

While the cake cools, prepare the glaze by whisking together powdered sugar and milk until smooth. Once the cake has cooled slightly, drizzle the glaze over the top. Serve and enjoy!

Variations and Tips

1. Add Nuts or Fruit

For added texture and flavor, consider adding 1 1/4 cups of chopped pecans or walnuts to the streusel. You can also stir diced apples, such as Granny Smith apples, into the cake for a fruity twist.

2. Try Swirling the Streusel

Instead of layering the streusel, you can swirl it into the batter. After spreading half of the cake batter and streusel in the pan, use a butter knife or toothpick to swirl them together before adding the remaining batter and streusel.

3. More Streusel, More Deliciousness

If you love the cinnamon streusel, feel free to double the amount for extra layers of flavor.

4. Baking for a Crowd

If you’re making the coffee cake for a larger group, consider using two 9×9-inch pans instead of one. This will ensure the cake bakes evenly without overflowing.

Baking Tips

  • Use Room Temperature Ingredients: For the best results, ensure your butter and eggs are at room temperature before using them in the batter.
  • Use Real Butter: For a richer flavor and better texture, always use real butter in this recipe.
  • Fresh Ingredients: Fresh baking powder and soda are crucial for the proper rise and texture. Test your baking powder by adding a small amount to hot water—if it bubbles, it’s still good to use.

Make Ahead and Freezing Tips

If you’re planning ahead, you can make the streusel and measure out the dry ingredients the day before. When freezing, wrap the cake tightly in plastic wrap, then place it in a freezer bag. The cake can be frozen for up to 3 months. Thaw in the refrigerator, and enjoy fresh slices of your delicious cake at any time.

Storage

Leftover coffee cake can be stored at room temperature for up to 1-2 days, or refrigerated for up to 1 week. Be sure to cover it well to prevent the cake from drying out.

Collage of sour cream coffee cake: a slice with cinnamon streusel and icing drizzle, a whole cake with crumbly topping in a baking dish, and a fork lifting a bite of fluffy, cinnamon-swirled cake.
Collage of sour cream coffee cake: close-up of a slice with cinnamon streusel topping and icing drizzle, and the same slice on a plate with a fork, showing the soft, fluffy texture inside.

Final Thoughts

This Sour Cream Coffee Cake is a must-try! Its rich, moist texture and cinnamon streusel make it the perfect addition to any breakfast, brunch, or dessert table. Whether you enjoy it fresh or save it for later, this recipe is sure to become a favorite in your household.

And remember, if you need some hearty sides to go with it, check out our Loaded Overnight Breakfast Casserole and Homemade Breakfast Sausage Patties for a complete morning feast!

Enjoy the cake, and happy baking!

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