Description
A moist and rich sour cream coffee cake with a delightful cinnamon streusel swirl, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar (for swirl)
- 1 tablespoon ground cinnamon (for swirl)
- 1/4 cup all-purpose flour (for swirl)
- 1/4 cup unsalted butter, melted (for swirl)
- 1 cup all-purpose flour (for crumb topping)
- 1/2 cup packed light brown sugar (for crumb topping)
- 1/4 cup granulated sugar (for crumb topping)
- 1/2 teaspoon ground cinnamon (for crumb topping)
- 1/2 cup cold unsalted butter, cut into small pieces (for crumb topping)
- 1 cup powdered sugar (for optional glaze)
- 2 tablespoons milk or cream (for optional glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking dish.
- Mix together the brown sugar, 1 tablespoon of cinnamon, 1/4 cup of flour, and the melted butter in a small bowl until it resembles a crumbly mixture.
- Whisk together 1 cup flour, brown sugar, granulated sugar, and 1/2 teaspoon of cinnamon for the crumb topping in another bowl.
- Cream the softened butter with the granulated sugar in a large bowl until the mixture turns light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in a separate medium bowl. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Pour half of the cake batter into your prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter and pour the remaining cake batter over the swirl layer.
- Sprinkle the crumb topping evenly over the top of the batter.
- Bake for 50 to 60 minutes, checking for doneness with a wooden skewer.
- Cool the cake in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Whisk together the powdered sugar and milk for the glaze and drizzle over the cooled cake if desired.
Notes
For best results, ensure all ingredients are at room temperature before starting. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: coffee cake, sour cream cake, cinnamon streusel, dessert recipes, baking