Classic Sour Cream Coffee Cake Recipe with Streusel Topping
This Classic Sour Cream Coffee Cake Recipe with Streusel Topping is the stuff of dreams! Soft, plush, moist crumb has a cinnamon-brown sugar swirl running through it and is topped with a buttery, crunchy, crumbly streusel lid. This cake is perfect for breakfast and brunch (and it's perfect for snacks too!). Bonus, it tastes just as good the next day!
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Servings: 12 Servings
Ingredients
For the Streusel Topping
- 1 batch 5-Minute Streusel Topping
For the Cinnamon-Brown Sugar Swirl
- 1 cup (220 g) light brown sugar (packed)
- 1 tablespoon (6 g) cinnamon
For the Cake
- 1 ½ cups (300 g) granulated sugar
- 10 tablespoons (141 g) unsalted butter (room temperature)
- 2 teaspoons (8 g) real vanilla extract
- 2 large eggs (room temperature)
- 2 teaspoons (10 g) baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (240 g) whole milk (room temperature)
- 3/4 cup (180 g) sour cream (room temperature; full fat)
- 3 cups + 2 tbsp (423 g) all-purpose flour (how to measure flour)
For the Vanilla Glaze
- 1 batch Easy Vanilla Glaze Recipe
Instructions
For the Streusel Topping
- Make 1 batch 5-Minute Streusel Topping Recipe all the way through mixing and chilling in an airtight container following the step-by-step photos and instructions.
For the Cinnamon-Brown Sugar Swirl
- In a small mixing bowl whisk together the brown sugar and cinnamon. Set aside.
For the Cake
- Preheat your oven to 350°F (177°C). Grease a 9x13-inch (23 x 33 cm or 13 cup or 3.3 L) baking dish and line with parchment, letting the excess hang over the sides (you’ll use this to pull the cake out of the pan). Set aside.
- In the bowl of an electric mixer (see note below recipe) fitted with the paddle attachment, cream butter, sugar and vanilla on medium speed for about 5-6 minutes or until light and fluffy. You want it pretty fluffy, so if your kitchen is chilly let the machine run longer. Scrape down the sides and bottom of the bowl to make sure everything is combined.
- Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add the baking powder, baking soda and salt and mix for 1 minute more. Scrape the sides and bottom of the bowl to make sure everything is well blended.
- In a liquid measuring cup (or medium bowl) whisk together the milk and sour cream. Alternate adding the flour and milk mixture in two batches, mixing each addition until just combined. Grab a spatula and scrape the sides and bottom of the bowl one more time to make sure the cake batter is thoroughly mixed.
To Assemble the Cake
- Scoop half of the cake batter into the prepared pan, smoothing the top to make it even (it doesn't have to be perfect). Sprinkle the cinnamon sugar in an even layer, leaving a ½ inch (1.25 cm) border around the edges.
- Top with the rest of the batter, smoothing the top a bit with an offset spatula or spatula so that it’s even. The batter is thick; drop it in clumps evenly over the pan to aid in making even(ish) layers. It won't be perfect, that's fine!
- Finally, evenly cover the top of the cake with the streusel.
- Bake in the center of the oven for 55-60 minutes until puffed up and bronzed. The center will be soft but set. Let cool on a wire rack for at least 50-60 minutes and then use the parchment handles to remove it from the pan to finish cooling. If it resists coming out run a knife around the edge to help it along. Additionally, you can let it cool longer in the pan if you’re having a hard time getting it out. Let cool completely before adding the vanilla glaze.
For the Vanilla Glaze
- Make 1 batch Easy Vanilla Glaze and immediately drizzle over the top of the cooled coffee cake. The higher up you drizzle, the more control you'll have over your drizzles. Serve excess vanilla glaze on the side (for those that love more glaze!).The drizzle will set and become matte after several hours. Serve immediately (this cake also tastes great the next day!).
Notes
Mixer vs Your Arms
I mention an electric stand mixer in the instruction. However, this is definitely a recipe that can easily be made with a large bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome light cake texture. Additionally, you can use a hand mixer if you have one handy!Storing the Coffee Cake
You can store your cake, covered at room temperature, for 1-2 days. This coffee cake is just as delicious the next day, so enjoy your leftover coffee cake! Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo