Description

This Sour Cream Coffee Cake is a moist and tender treat layered with a cinnamon-spiced streusel topping and finished with a sweet glaze. Perfect for breakfast or an afternoon snack, its rich buttery flavor combined with tangy sour cream creates a delightful balance. The cake is baked to a golden brown and topped with a cinnamon streusel that adds a lovely crunch, then drizzled with a simple powdered sugar glaze for an extra touch of sweetness.

Ingredients

Scale

Streusel

1 3/4 cups all purpose flour
1 cup packed light brown sugar
1 1/4 tsp ground cinnamon
1/4 tsp kosher salt
3/4 cup (1 1/2 sticks) unsalted butter (COLD) cut into small pieces

Cake

1/2 cup unsalted butter softened to room temperature
2 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 cup sour cream

Glaze

1 cup powdered sugar
2 Tbsp whole milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F. Butter a 9×9 inch baking pan and set aside to prevent sticking.
Make Streusel: In a small mixing bowl, combine the flour, brown sugar, cinnamon, salt, and cold butter pieces. Use a pastry cutter, fork, or your hands to mix until pea-sized clumps form. Refrigerate the streusel mixture to keep it cold.
Mix Dry Cake Ingredients: In another small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to use later.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until fluffy and light.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then beat in the vanilla extract.
Combine Batter Components: Alternately add one-third of the flour mixture, beating until just combined, followed by one-third of the sour cream, beating again. Repeat this two more times until everything is fully blended and smooth.
Assemble Cake: Spread half of the batter evenly in the prepared pan. Sprinkle half of the refrigerated streusel over the batter in an even layer. Spread the remaining batter on top, followed by the rest of the streusel.
Bake: Bake the cake for about 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Remove the cake from the oven and allow it to cool on a wire rack to room temperature.
Prepare Glaze: While the cake cools, whisk together the powdered sugar and whole milk until smooth.
Glaze and Serve: Drizzle the glaze over the cooled cake as desired. Slice and enjoy your delicious sour cream coffee cake.

Notes

Use cold butter for the streusel to achieve the best crumbly texture.
Ensure the butter for the cake batter is softened to room temperature for easy creaming.
Do not overmix the batter once the flour is added to keep the cake tender.
If you don’t have sour cream, full-fat Greek yogurt can be a substitute.
Allow the cake to cool completely before glazing to prevent the glaze from melting off.
This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Nutrition

Serving Size: 1 slice (based on 9 slices)
Calories: 723 kcal
Sugar: 43 g
Sodium: 260 mg
Fat: 40 g
Saturated Fat: 24 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 85 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 95 mg