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Ultimate Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

Close-up of a moist slice of coffee cake showing a tender crumb and thick cinnamon streusel layers.
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You will bake the best, most tender crumb coffee cake using sour cream for deep moisture. This recipe features a rich, buttery cinnamon streusel layered in the middle and piled on top for maximum flavor.

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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Double Cinnamon Streusel:
  • 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
  • For the Optional Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch Bundt pan.
  2. 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. Set aside.
  3. Make the Cake Batter: In a separate bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  4. 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. Mix in the vanilla extract.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of sour cream). Mix only until just combined; do not overmix.
  6. Assemble the Cake: Pour half of the cake batter into your prepared pan and spread evenly. Sprinkle half of the cinnamon streusel mixture evenly over the batter. Gently spoon the remaining cake batter over the streusel layer. Top with the remaining streusel mixture.
  7. 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 pan with foil for the last 15 minutes of baking.
  8. Cool the cake in the pan on a wire rack for 20 minutes before inverting onto the rack to cool completely.
  9. Make the Optional Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled coffee cake before serving.

Notes

  • For an extra moist cake, use room temperature sour cream and eggs.
  • If you are using a Bundt pan, the baking time may be slightly shorter, check for doneness around 45 minutes.
  • This sour cream coffee cake freezes well; wrap tightly once completely cooled.

Nutrition

Find it online: https://cookingbyjade.com/ultimate-moist-coffee-cake-with-double-streusel/