Description
This Sour Cream Coffee Cake is a moist, rich, and tender cake featuring the creamy tanginess of sour cream combined with a cinnamon-swirled streusel topping. Perfect for breakfast, brunch, or dessert, it’s easy to make with simple ingredients and delivers a delightful balance of sweet and tangy flavors with a crumbly, flavorful topping.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into pieces
Instructions
- Prepare Your Ingredients: Gather and measure all ingredients precisely. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 or 9×9 inch square baking pan or line it with parchment paper for easy removal.
- Make the Streusel Topping: In a small bowl, combine brown sugar, cinnamon, flour, and cold butter pieces. Use your fingers or a pastry cutter to blend until the mixture becomes coarse and crumbly. Set aside for later layering.
- Mix the Cake Batter: In a large bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.
- Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Assemble the Cake: Pour half the batter into your prepared pan, then sprinkle half of the streusel topping evenly over it. Add the remaining batter on top, smoothing it out, and finish with the rest of the streusel sprinkled generously.
- Bake: Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter, eggs, and sour cream for a smooth, even batter.
- Mix just until combined to keep the cake tender and avoid a tough texture.
- Keep the butter cold when making the streusel topping for a crumbly, melt-in-your-mouth texture.
- Start testing the cake around 35 minutes to prevent overbaking, as oven temperatures may vary.
- Allow the cake to cool properly for clean slices and best flavor.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9th of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Sour Cream Coffee Cake, Coffee Cake, Breakfast Cake, Cinnamon Streusel, Moist Coffee Cake