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Irresistible Sour Cream Coffee Cake with Cinnamon Streusel - Image 2

Sour Cream Coffee Cake with Cinnamon Streusel

This Sour Cream Coffee Cake with Cinnamon Streusel is a delightful dessert perfect for any occasion. Its moist texture and rich flavor make it a favorite for gatherings and family meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar for streusel
  • 1/2 cup all-purpose flour for streusel
  • 2 teaspoons ground cinnamon for streusel
  • 1/4 cup unsalted butter cold, for streusel

Equipment

  • 9-inch bundt pan or 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9x13-inch baking dish.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in 1 cup of sour cream and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a small bowl, prepare the streusel by combining 1/2 cup of brown sugar, 1/2 cup of all-purpose flour, and ground cinnamon. Cut in 1/4 cup of cold unsalted butter until the mixture resembles coarse crumbs.
  6. Pour half of the batter into the prepared pan. Sprinkle half of the streusel over the batter. Add the remaining batter and top with the remaining streusel.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Chef's Tips:
• For a richer flavor, consider using full-fat sour cream
• Avoid overmixing the batter to prevent a tough cake
• Serve warm with a scoop of vanilla ice cream for an extra treat
Food Safety:
• Ensure eggs and dairy are stored at safe temperatures before use
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week