Description
You will love this classic sour cream coffee cake recipe. It stays wonderfully moist thanks to the sour cream and features a rich ribbon of cinnamon streusel swirled through the middle and a generous crumb topping. It is perfect for breakfast, brunch, or a simple dessert.
Ingredients
Scale
- For the Cake:
- 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
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
- For the Cinnamon Streusel Swirl and Topping:
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/2 cup chopped pecans (optional)
- For the Vanilla Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch Bundt pan.
- Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, stir in the chopped pecans. Set aside.
- Prepare the Cake Batter: In a separate bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients 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.
- Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle about two-thirds of the prepared streusel mixture evenly over the batter. Gently pour the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top layer of batter.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely cover the cake with foil for the last 10 minutes of baking.
- Cool the cake completely in the pan on a wire rack.
- Make the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
Notes
- For an extra moist cake, ensure your sour cream and butter are at room temperature before mixing.
- If you skip the optional pecans, you can substitute them with 1/2 cup of fresh or frozen blueberries mixed into the top layer of batter before the final streusel topping.
- This cake keeps well covered at room temperature for up to three days, making it a great make-ahead breakfast cake.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 250
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 75