Sour Cream Streusel Coffee Cake
This classic Sour Cream Streusel Coffee Cake combines a tender, moist crumb with a crunchy cinnamon-sugar streusel topping. The addition of sour cream ensures richness and lasting freshness, while the buttery streusel adds irresistible texture and warmth. Perfect for breakfast, brunch, or a comforting dessert, this cake uses simple pantry staples and easy steps to deliver bakery-quality results at home.
Equipment
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring Cups and Spoons
- 9x13-inch baking dish or bundt pan
- Pastry cutter or fork (for streusel)
- Cooling rack
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup full-fat sour cream
For the Streusel Topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
- ½ cup cold unsalted butter, cubed
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your baking pan or line with parchment paper.
- Make streusel topping: In a bowl, combine flour, sugars, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugars: Beat softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Alternate dry mix and sour cream: Add flour mixture and sour cream alternately to the butter mixture, starting and ending with flour. Mix until just combined.
- Assemble: Pour half the batter into the prepared pan, sprinkle half the streusel on top, add the remaining batter, then finish with the remaining streusel.
- Bake: Bake for 40–50 minutes (for 9x13 pan) or 55–65 minutes (for bundt pan), or until a toothpick inserted into the center comes out clean.
- Cool: Allow cake to cool 10–15 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Notes
- Room temperature ingredients: Ensures better mixing and texture.
- Sour cream: Use full-fat for best flavor and moistness. Greek yogurt can substitute but expect slight texture differences.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Reheat gently before serving.
- Freezing: Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge.
- Add fruit or nuts: Gently fold into batter before baking for extra flavor and texture.
- Avoid overmixing: To keep crumb tender, mix just until ingredients are combined.