Sour Cream Coffee Cake with Cinnamon Streusel

Indulge in the timeless delight of Sour Cream Coffee Cake with Cinnamon Streusel—a moist, tender cake featuring a rich cinnamon swirl and a buttery crumb topping. Perfect for breakfast, brunch, or an afternoon treat, this cake pairs wonderfully with your favorite cup of coffee or tea.

Why You’ll Love This Recipe

This coffee cake offers a harmonious blend of textures and flavors. The addition of sour cream ensures a moist and tender crumb, while the cinnamon streusel provides a sweet and slightly crunchy contrast. Its versatility makes it suitable for various occasions, from casual family gatherings to more formal brunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Streusel Topping:

  • All-purpose flour

  • Light brown sugar

  • Ground cinnamon

  • Kosher salt

  • Unsalted butter, cold and cut into small pieces

• For the Cake:

  • Unsalted butter, softened to room temperature

  • Granulated sugar

  • Large eggs

  • Pure vanilla extract

  • All-purpose flour

  • Baking powder

  • Baking soda

  • Kosher salt

  • Sour cream

Directions

1. Prepare the Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Refrigerate until ready to use.

2. Preheat the Oven: Set your oven to 350°F (177°C). Grease a 9-inch square baking pan or line it with parchment paper.

3. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

4. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Begin and end with the dry ingredients, mixing just until combined.

6. Assemble the Cake: Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter. Repeat with the remaining batter and streusel.

7. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve: Allow the cake to cool in the pan on a wire rack. Once cooled, slice and serve.

Servings and Timing

This recipe yields approximately 9-12 servings. Preparation time is about 20 minutes, and baking time is 35-40 minutes, totaling around 1 hour from start to finish.

Variations

• Nut Addition: Incorporate chopped pecans or walnuts into the streusel for added texture and flavor.

• Fruit Infusion: Fold in fresh or frozen berries, such as blueberries or raspberries, into the batter for a fruity twist.

• Glaze Finish: Drizzle a simple vanilla or cream cheese glaze over the cooled cake for added sweetness and visual appeal.

Storage and Reheating

• Storage: Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.

• Freezing: To freeze, wrap individual slices or the whole cake in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw at room temperature before serving.

• Reheating: Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

What is the role of sour cream in this coffee cake?

Sour cream adds moisture and richness to the cake, resulting in a tender crumb and enhanced flavor.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt can be used as a substitute for sour cream without significantly altering the texture or taste.

How do I prevent the streusel from sinking into the batter?

Ensure the batter is thick enough to support the streusel. If the batter is too thin, consider chilling it briefly before layering.

Can I make this cake in a Bundt pan?

Yes, you can use a Bundt pan; however, adjust the baking time accordingly, as it may require additional time. Always perform the toothpick test to check for doneness.

Is it possible to make this cake gluten-free?

Yes, by using a gluten-free all-purpose flour blend designed for baking, you can create a gluten-free version of this cake.

Can I add a glaze to this coffee cake?

Certainly, a simple glaze made from powdered sugar and milk or cream can be drizzled over the cooled cake for added sweetness.

How should I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Can I freeze this coffee cake?

Yes, wrap the cake or individual slices tightly in plastic wrap and aluminum foil before freezing for up to 3 months.

What’s the best way to reheat the cake?

Warm slices in the microwave for a few seconds or in a low-temperature oven until heated through.

Can I add nuts or fruits to the batter?

Absolutely, adding nuts like pecans or fruits such as blueberries can enhance the flavor and texture of the cake.

Conclusion

Sour Cream Coffee Cake with Cinnamon Streusel is a delightful treat that combines moist, tender cake with a sweet, crunchy topping. Its versatility allows for various adaptations to suit different tastes, making it a cherished recipe for many occasions. Enjoy this classic cake with your favorite beverage and savor its comforting flavors.

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Sour Cream Coffee Cake with Cinnamon Streusel

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• Author: Sarra
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9–12 servings 1x
• Category: Breakfast, Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

This Sour Cream Coffee Cake is ultra-tender and rich, thanks to tangy sour cream, and swirled with a cinnamon-sugar streusel inside and on top. It’s the ultimate cozy companion for coffee or tea, perfect for breakfast, brunch, or an anytime sweet snack.

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Ingredients

Units USM Scale 1x2x3x

• For the Cake:
• 1 cup sour cream
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• For the Cinnamon Streusel:
• 1/4 cup brown sugar
• 2 tablespoons white sugar
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons cold butter, cubed
• Optional: 1/4 cup chopped nuts (walnuts or pecans)

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Instructions

• Preheat Oven:
• Preheat to 350°F (175°C). Grease and flour an 8×8-inch pan or line with parchment.
• Make Streusel Topping:
• Combine brown sugar, white sugar, flour, and cinnamon. Cut in butter until crumbly. Stir in nuts if using. Set aside.
• Make the Cake Batter:
• Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
• In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
• Assemble:
• Spread half the batter into the pan. Sprinkle half the streusel. Add the remaining batter and top with the rest of the streusel.
• Bake:
• Bake for 35–40 minutes or until a toothpick comes out clean. Cool before slicing.

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Notes

• For a fluffier texture, don’t overmix the batter.
• Can be made in a bundt or loaf pan—adjust bake time accordingly.
• Drizzle with a powdered sugar glaze for a bakery-style finish.

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Nutrition

• Calories: 290 kcal
• Sugar: 18g
• Sodium: 160mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg