Description
You will love this classic sour cream coffee cake. It stays incredibly moist thanks to the sour cream and features a generous ribbon of cinnamon streusel inside and a buttery crumb topping outside. This is the best sour cream cake for breakfast or dessert.
Ingredients
Scale
- For the Cake:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- For the Cinnamon Streusel Swirl and Topping:
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
- Prepare the Streusel: In a medium bowl, mix together the brown sugar, cinnamon, and salt for the streusel. Add the 1 cup of flour. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside about 1 cup of this mixture for the topping; the rest will be the swirl.
- Prepare the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the 2 3/4 cups flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle the streusel mixture (everything except the reserved 1 cup topping) evenly over the batter. Top with the remaining cake batter, spreading gently. Sprinkle the reserved 1 cup of streusel topping over the top layer.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil halfway through baking.
- Cool the cake in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
- If using the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.
Notes
- For a richer flavor and texture, you can substitute 1/2 cup of the all-purpose flour in the cake batter with finely ground pecans.
- This cake is excellent made the day before you plan to serve it; the moisture improves overnight.
- If you do not have a tube pan, a 9×13 inch pan works well, but reduce the baking time slightly, checking around 45 minutes.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35
- Sodium: 280
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
- Cholesterol: 85