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The Best Sour Cream Coffee Cake with Maximum Cinnamon Streusel

Close-up of a moist slice of coffee cake featuring a thick, crumbly cinnamon streusel topping and swirl.
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You need this recipe for a moist, buttery coffee cake featuring a generous layer of cinnamon streusel topping. It is perfect for breakfast, brunch, or a simple dessert.

Ingredients

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  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Cake:
  • 2 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 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Swirl Layer:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the cake batter.
  2. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch tube pan.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt for the cake. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Combine Wet and Dry: Alternate adding the dry ingredient mixture and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  7. Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon for the swirl layer.
  8. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Spread the remaining cake batter gently over the cinnamon layer.
  9. Top with Streusel: Sprinkle the chilled streusel topping evenly over the top layer of batter.
  10. Bake: Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the pan with foil.
  11. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
  12. Make Glaze (Optional): 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.
  • If you prefer a loaf cake, use two 9×5 inch loaf pans and reduce the baking time slightly.
  • This recipe delivers a generous amount of streusel, fulfilling the desire for more topping than cake.

Nutrition

Find it online: https://afripaket.com/best-coffee-cake-max-streusel/