Why I Love This Recipe
I love this coffee cake because it’s incredibly moist, thanks to the sour cream, and the cinnamon streusel adds a delightful crunch and flavor. The sweet glaze drizzled on top completes the experience, making it a go-to recipe for gatherings or a cozy morning at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Streusel:
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1 ¾ cups all-purpose flour
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1 cup packed light brown sugar
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1 ¼ teaspoons ground cinnamon
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¼ teaspoon kosher salt
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¾ cup (1 ½ sticks) unsalted butter, cold and cut into small pieces
For the Cake:
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2 cups all-purpose flour
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1 ¼ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon kosher salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 ½ teaspoons vanilla extract
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1 cup sour cream
For the Glaze:
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1 cup powdered sugar
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2 tablespoons whole milk
Directions
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Preheat the Oven: Set the oven to 350°F (175°C). Butter a 9×9-inch baking pan and set aside.
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Prepare the Streusel: In a small mixing bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your hands to mix until the mixture forms pea-sized clumps. Refrigerate until needed.
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Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
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Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
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Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
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Combine with Dry Ingredients and Sour Cream: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
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Assemble the Cake: Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel over the batter. Repeat with the remaining batter and streusel.
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Bake: Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Cool: Remove from the oven and let the cake cool in the pan on a wire rack.
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Prepare the Glaze: While the cake cools, whisk together the powdered sugar and milk until smooth.
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Glaze the Cake: Drizzle the glaze over the cooled cake before serving.
Servings and Timing
This recipe yields approximately 9 servings. Preparation time is about 20 minutes, with a baking time of 55 minutes. Allow additional time for cooling and glazing.
Variations
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Nutty Streusel: I sometimes add chopped pecans or walnuts to the streusel for extra crunch and flavor.
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Fruit Addition: Incorporating fresh blueberries or raspberries into the batter adds a fruity twist.
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Spiced Glaze: Adding a pinch of cinnamon or nutmeg to the glaze gives it a warm, spiced flavor.
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Lemon Zest: Mixing in some lemon zest into the batter or glaze adds a refreshing citrus note.
Storage and Reheating
I store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. To reheat, I warm individual slices in the microwave for about 15-20 seconds.
FAQs
Can I use low-fat sour cream?
I prefer using full-fat sour cream for the best texture and moisture, but low-fat sour cream can be used if desired.
Can I make this cake ahead of time?
Yes, I often bake the cake a day in advance and store it covered at room temperature. I add the glaze just before serving for the best presentation.
Can I freeze this coffee cake?
Absolutely! I wrap the cooled, unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. I thaw it at room temperature and add the glaze before serving.
What if I don’t have a 9×9-inch pan?
If I don’t have a 9×9-inch pan, I use an 8×8-inch pan and adjust the baking time as needed, checking for doneness with a toothpick.
Can I double the recipe?
Yes, I double the ingredients and bake the cake in a 9×13-inch pan, adjusting the baking time accordingly.
Conclusion
This Sour Cream Coffee Cake with Cinnamon Streusel is a delightful treat that’s perfect for any time of day. Its moist texture, flavorful streusel layers, and sweet glaze make it a favorite in my household. Whether I’m hosting a brunch or simply enjoying a slice with my morning coffee, this cake never disappoints.
Print
Sour Cream Coffee Cake with Cinnamon Streusel
- Total Time: 1 hour 15 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Buttery cake layered with spiced brown sugar streusel and topped with a smooth glaze—this easy coffee cake recipe is a crowd favorite for brunch or holiday mornings.
Ingredients
For the Streusel:
1 ¾ cups all-purpose flour
1 cup packed light brown sugar
1 ¼ tsp ground cinnamon
¼ tsp kosher salt
¾ cup (1 ½ sticks) unsalted butter, cold and cut into small pieces
For the Cake:
2 cups all-purpose flour
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ tsp vanilla extract
1 cup sour cream
For the Glaze:
1 cup powdered sugar
2 tbsp whole milk
Instructions
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
Make Streusel: Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture forms pea-sized clumps. Chill until ready to use.
Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy.
Add eggs one at a time, then beat in vanilla extract.
Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with dry. Mix just until combined.
Spread half of the batter in the pan, top with half the streusel. Repeat layers.
Bake for 55 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Cool in the pan on a wire rack.
Mix powdered sugar and milk until smooth. Drizzle glaze over the cooled cake before serving.
Notes
Add chopped nuts (walnuts or pecans) to streusel for added crunch.
Incorporate fresh berries into the batter for a fruity twist.
Flavor the glaze with cinnamon, nutmeg, or citrus zest for extra depth.
For best results, use full-fat sour cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
