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–+ servings
Close up of a slice of sour cream coffee cake on a plate with a line of cinnamon streusel in the center of the cake and more streusel on top.

Sour Cream Coffee Cake

This Sour Cream Coffee Cake is ultra moist, fluffy, and soft with a delicious cinnamon streusel in the center and on top. No glaze needed on this buttery crumb cake. 
Author Amber Brady
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yields 15 Servings

Ingredients

Cake:

  • ½ cup (113 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups (360 g) sour cream
  • 2 cups (240 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt

Streusel:

  • ½ cup (100 g) light brown sugar, packed
  • 3 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • ⅛ tsp salt
  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (113 g) unsalted butter, melted

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch pan with cooking spray. Set aside.
  • With an electric mixer, cream the butter and sugar. Add eggs, vanilla, and sour cream. Mix thoroughly and scrape bowl.
  • In a separate bowl, combine the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Set aside.
  • In another bowl, prepare streusel by stirring all of the dry ingredients. Add melted butter and mix well with a fork until combined and crumbly.
  • Spread half of the cake batter into the bottom of a greased 9x13" pan. Sprinkle half of the streusel on top.
  • Dollop the remaining cake batter on top of the streusel and spread it the best that you can (the batter is thick). Sprinkle remaining streusel over the top.
  • Bake at 350˚F for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Notes

    • TO STORE: Cover the cake pan tightly with foil or plastic wrap. May alternately transfer cake to an airtight container.
    • Store coffee cake at room temperature for up to 3 days or store in the refrigerator up to one week.
    • May eat leftovers as-is or nuke in the microwave for 15-20 seconds.
    • TO FREEZE: Wrap each slice individually with plastic wrap and then foil and place in a freezer bag or container. Freeze up to 3 months.

Nutrition

Serving: 1 slice | Calories: 356kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 233mg | Fiber: 1g | Sugar: 23g