Description
You will love this classic sour cream coffee cake recipe. It features a wonderfully moist and tender crumb, a rich ribbon of cinnamon streusel running through the middle, and a generous buttery crumb topping. This is the best coffee cake for breakfast, brunch, or a simple dessert.
Ingredients
Scale
- 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, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
- 1/2 cup packed light brown sugar (for streusel)
- 1 tablespoon ground cinnamon (for streusel)
- 1/4 cup all-purpose flour (for streusel)
- 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch tube pan.
- In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until the mixture is light and fluffy. This step is key for a tender crumb.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Prepare the cinnamon streusel topping: In a separate small bowl, combine the brown sugar, cinnamon, and 1/4 cup flour. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour half of the cake batter into your prepared pan. Sprinkle half of the streusel mixture evenly over the batter.
- Gently spread the remaining cake batter over the first layer. Top with the remaining streusel mixture.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the sour cream coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Notes
- For an extra layer of flavor, you can add 1 cup of fresh blueberries or 1/2 cup of chopped pecans to the batter before pouring it into the pan.
- If you prefer a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice and drizzle over the cooled cake.
- This is a great make ahead breakfast cake; store leftovers tightly covered at room temperature for up to three days.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg