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Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel Swirl

Close-up of a moist slice of sour cream coffee cake featuring a cinnamon swirl and thick streusel topping.
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You will love this classic sour cream coffee cake recipe. It stays incredibly moist thanks to the sour cream and features a generous ribbon of cinnamon streusel inside and a buttery crumb topping.

Ingredients

Scale
  • For the Cake:
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Cinnamon Swirl:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • For the Crumb Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold unsalted butter, cut into small pieces
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking dish.
  2. Make the Cinnamon Swirl: In a small bowl, mix together the brown sugar, 1 tablespoon cinnamon, 1/4 cup flour, and 1/4 cup melted butter until crumbly. Set this aside.
  3. Make the Crumb Topping: In a separate bowl, whisk together the flour, brown sugar, granulated sugar, and 1/2 teaspoon cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  4. Make the Cake Batter: In a large bowl, cream the softened butter and 1 3/4 cups granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
  5. In a medium bowl, whisk together the 3 cups flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle the entire cinnamon swirl mixture evenly over the batter. Carefully pour the remaining cake batter over the swirl layer.
  7. Sprinkle the crumb topping evenly over the top layer of batter.
  8. 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.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake before serving.

Notes

  • For an extra layer of flavor, you can add 1/2 cup of chopped pecans to the cinnamon swirl mixture.
  • This is a great make ahead breakfast cake; it keeps well covered at room temperature for up to three days.
  • If you do not have a tube pan, a 9×13 inch pan works well, but reduce the baking time slightly.

Nutrition

Find it online: https://tastytipster.com/sour-cream-coffee-cake-recipe-moist/