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Sour Cream Streusel Coffee Cake Recipe

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★★★★★

4.9 from 142 reviews

This Sour Cream Streusel Coffee Cake is a moist, tender cake layered generously with a cinnamon-sugar, buttery streusel topping. Featuring a lightly tangy sour cream batter and a sweet vanilla glaze drizzle, this classic coffee cake recipe is perfect for breakfast or dessert and bakes up with a perfectly tender crumb and crunchy streusel topping.

Ingredients

Scale

Streusel

  • 3 cups all purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons cinnamon
  • 1 cup (2 sticks) butter, melted

Cake Batter

  • 2 1/4 cups all purpose flour
  • 1 1/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) butter, softened but still cool
  • 1/2 cup sour cream
  • 4 large eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract

Icing

  • 1/4 cup (1/2 stick) butter, very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 cup milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or rub with butter to ensure the cake doesn’t stick.
  2. Make the Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons cinnamon until combined.
  3. Add Butter to Streusel: Melt 1 cup butter in a small bowl in the microwave. Pour the melted butter into the streusel mixture and stir gently until texture resembles wet sand with clumps. Do not smooth out the mixture.
  4. Combine Dry Ingredients for Cake: In a separate large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon kosher salt.
  5. Incorporate Butter and Sour Cream: Chop 3/4 cup softened butter into chunks—softened but still cool. Add the butter chunks and 1/2 cup sour cream to the dry cake ingredients. Using a paddle attachment or electric beaters, blend until the butter is fully incorporated and the mixture forms a ball. Avoid over mixing.
  6. Mix Wet Ingredients: In a separate large bowl, whisk together 4 large eggs, 1 cup sour cream, and 1 tablespoon vanilla extract until well blended.
  7. Add Wet to Dry: Gradually add the egg and sour cream mixture to the flour mixture in three additions, beating about 20 seconds after each addition. Then beat for an additional 1 minute until the batter is light and fluffy.
  8. Assemble Cake Layers: Spread about 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup of streusel evenly over the batter, breaking up any large chunks. Repeat layering by spreading another 2 cups batter, then 1 cup streusel, followed by remaining batter. Finally, sprinkle 2 cups streusel on top of the final batter layer—do not use all streusel now; reserve some for later.
  9. Bake Initial Layers: Place the cake in the oven and bake at 350°F for 25 minutes.
  10. Top with Remaining Streusel: Quickly remove the cake from the oven, shut the oven door, and sprinkle the remaining streusel immediately over the top, focusing on areas where the cake has puffed up. Return the cake to the oven promptly to maintain heat.
  11. Bake Until Done: Bake for an additional 20-25 minutes, until a toothpick inserted into the center comes out clean and the cake is firm without wobbling. Total bake time is approximately 45-50 minutes.
  12. Cool the Cake: Let the cake cool on a wire rack for at least 15-20 minutes before cutting.
  13. Prepare the Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 1/4 cup milk, and 2 cups powdered sugar. Beat until very smooth and slightly fluid for drizzling.
  14. Drizzle and Serve: Drizzle the icing over the whole cake or individual slices. For best flavor, serve the cake warm. Reheat slices in the microwave for 10-20 seconds if served later.
  15. Storage: Store the cake covered at room temperature for 2-3 days. After that, refrigerate to maintain freshness.

Notes

  • Use room temperature eggs and softened butter for better mixing and texture.
  • Don’t overmix the batter; it should be light and fluffy but not dense.
  • Reserving some streusel for topping after initial baking ensures a crunchy topping without burning.
  • The cake pan type (glass or metal) may slightly affect baking times.
  • You can dry out leftover streusel on a baking sheet to use as a topping for oatmeal or yogurt.
  • Serving the cake warm enhances the flavor and texture.
  • Use fresh baking powder and soda for optimal rise.

Keywords: coffee cake, streusel cake, sour cream cake, cinnamon streusel, breakfast cake, easy coffee cake, homemade coffee cake

Find it online: https://chefmilacook.com/sour-cream-streusel-coffee-cake-recipe/