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Ultra Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a square slice of moist coffee cake featuring a thick, crumbly cinnamon streusel topping.
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Make the best, most tender coffee cake using sour cream for incredible moisture. This recipe features a thick, buttery cinnamon streusel layer in the middle and on top, making it perfect for breakfast, brunch, or dessert.

Ingredients

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  • 1 3/4 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
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • For the Streusel:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the 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-inch square baking pan or a 10-inch tube pan.
  2. Prepare the streusel: In a medium bowl, whisk together 1 cup flour, brown sugar, and cinnamon. 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 separate bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  4. In a 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. Mix in the sour cream and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Assemble the cake: Spread half of the cake batter into the prepared pan. Sprinkle half of the prepared cinnamon streusel evenly over the batter.
  8. Gently spread the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  9. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before removing it.
  11. 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 extra moist coffee cake, ensure your sour cream is at room temperature before mixing it into the batter.
  • To achieve a thick, crunchy streusel topping, do not overwork the butter when mixing the crumb topping ingredients.
  • You can make this cake ahead of time; store it tightly covered at room temperature for up to two days.

Nutrition

Find it online: https://frostedfancies.com/moist-sour-cream-coffee-cake-streusel-recipe/