Sour Cream Coffee Cake Recipe
This sour cream coffee cake has a ribbon of cinnamon sugar running through it and big, buttery pieces of streusel on top.
Ingredients
Streusel Topping
- ¾ cup all-purpose flour spooned & leveled (95 grams)
- ½ cup packed light brown sugar (100 grams)
- 2 teaspoons ground cinnamon
- Tiny pinch of salt
- 6 tablespoons cold unsalted butter cubed into small pieces (85 grams)
Cinnamon Sugar Filling
- ⅓ cup granulated sugar (70 grams)
- 2 teaspoons ground cinnamon
Cake
- 1 ¾ cups all-purpose flour spooned and leveled (220 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened (113 grams; 1 stick)
- 1 ¼ cups granulated sugar (250 grams)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream at room temperature (240 grams)
Instructions
- Preheat the oven to 350°F (177°C). Spray a light 9-inch square metal pan with non-stick cooking spray and set aside.
- To make the streusel topping: Add the flour, brown sugar, cinnamon, and salt to a large mixing bowl and mix until well combined. Add the cubed butter and cut it into the dry ingredients with a pastry cutter until the mixture starts to come together and is crumbly. Cover and transfer to the refrigerator.¾ cup all-purpose flour, ½ cup packed light brown sugar, 2 teaspoons ground cinnamon, Tiny pinch of salt, 6 tablespoons cold unsalted butter
- To make the cinnamon sugar filling: Add the granulated sugar and cinnamon to a small mixing bowl and stir until well combined. Set aside.⅓ cup granulated sugar, 2 teaspoons ground cinnamon
- To make the cake: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together until light and fluffy (about 3 to 4 minutes).½ cup unsalted butter, 1 ¼ cups granulated sugar
- Mix in the eggs one at a time. Stop and scrape around the sides of the bowl, then mix in the vanilla extract.2 large eggs, 2 teaspoons pure vanilla extract
- Add half of the dry ingredients and mix on low speed until just combined. Add the sour cream and mix until just combined, then mix in the last half of the dry ingredients until just combined.1 cup sour cream
- To assemble the coffee cake: Scoop half of the cake batter into the prepared pan and smooth it out into an even layer (I like to use an angled spatula for this step). Sprinkle the cinnamon sugar mixture evenly all over the top of the cake batter. Drop large spoonfuls of the remaining half of the cake batter all over the top and very gently spread it out into one even layer.
- Remove the streusel from the refrigerator and sprinkle it evenly all over the top of the cake.
- Bake for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. If using a darker pan, the baking time will be closer to 40 minutes for a lighter pan it will take closer to 50 minutes.
- Remove the cake from the oven and cool on a wire rack in the pan for at least 45 minutes to 1 hour, then slice and enjoy!
Video
Notes
Storage Instructions: Cake may be stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Cooled cake may be frozen in a freezer bag or container for up to 3 months, thaw overnight in the refrigerator and bring to room temperature or warm in the microwave before serving.