Description
You will love this classic sour cream coffee cake. It stays wonderfully moist thanks to the sour cream and features a thick ribbon of cinnamon streusel inside and a generous crumb topping. This is the best sour cream cake for breakfast or dessert.
Ingredients
Scale
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Cinnamon Streusel Swirl and Topping:
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 2 cups packed light brown sugar
- 2 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- Optional: 1 cup chopped pecans
- For the Vanilla Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Streusel: In a medium bowl, combine the brown sugar, flour, cinnamon, and salt for the streusel. If using pecans, add them now. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
- Assemble the Cake: Pour half of the cake batter into your prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently spread the remaining batter over the streusel layer. Top with the remaining streusel mixture.
- Bake: Bake for 55 to 70 minutes, or until a wooden pick inserted into the center comes out clean. If the topping starts to brown too quickly, loosely cover the cake with foil.
- Cool: Let the cake cool in the pan on a wire rack for 15 minutes. If using a tube pan, invert it onto the rack to cool completely.
- Make the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.
Notes
- For an extra moist cake, make sure your sour cream is at room temperature before mixing it into the batter.
- If you prefer a thinner glaze, add milk one teaspoon at a time until you reach your desired consistency.
- This cake freezes well. Wrap cooled slices tightly in plastic wrap and foil before freezing for up to three months.
- Prep Time: 20 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 280
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 1
- Protein: 4
- Cholesterol: 95