With layers of moist and sweet cake, and an addictive cinnamon and sugar topping, this Classic Sour Cream Coffee Cake is a bakery-worthy treat. Perfect to pair with coffee or enjoy as dessert.
For the cake
- 1 ½ cups (339g) unsalted butter, at room temperature
- 3 cups (570g) granulated sugar
- 3 large eggs, at room temperature
- 1 ½ cups (384g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (420g) all-purpose flour
- 3 teaspoons (11.25g) baking powder
- ½ teaspoon salt
For the streusel
- 3/4 cup (170g) unsalted butter, melted
- 1 ½ cups (330g) packed light brown sugar
- 1 ½ cups (210g) all-purpose flour
- 3 tablespoons (22.5g) ground cinnamon
For the glaze:
- 1 cup (130g) powdered sugar, sifted
- 1–2 tablespoons (15-30ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- 1–2 teaspoons (5-10ml) lemon juice (optional)
For the cake
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper. Allow the butter, eggs and sour cream to come to room temperature.
- In a stand mixer, cream the butter and sugar together for several minutes until light and fluffy. Next, add the eggs one at a time beat until well incorporated, scrape down the sides of the bowl as needed.
- Then add sour cream and vanilla extract and beat until well incorporated.
- In a separate bowl, combine the remaining dry ingredients and slowly add to the batter, beating until incorporated. Then use a spatula and mix by hand until well combined.
- To prepare the streusel, mix the dry ingredients and combine with the melted butter, mix together until well blended.
- Pour half of the batter into the bottom of the pan and spread evenly. Then sprinkle half of the streusel over the batter. Top with remaining batter and streusel.
- Bake at 350°F for 55-60 minutes. If the top of the cake is browning too quickly tent with aluminum foil for the last 15-20 minutes of baking. Check the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, then the cake is done. Allow to cool completely or serve slightly warm.
For the glaze
- To prepare the glaze, slowly add the liquid ingredients to the powdered sugar and stir until desired consistency is reached. For a thicker glaze, add less liquid. If the glaze is too thin, add additional powdered sugar. Drizzle over finished coffee cake prior to serving.
- If the top of the cake is browning too quickly tent with aluminum foil for the last 15-20 minutes of baking.
- If you like a little bit of crunch, try adding 1/2-3/4 cups of chopped walnuts or pecans to the streusel
- To make a single layer 8-inch cake, divide the entire recipe into thirds. Bake for approximately 25-28 minutes. It is enough for a single layer of cake with streusal topping (no streusal in the middle)
- Category: Cake
- Method: Baking
- Cuisine: American
Keywords: easy coffee cake, cinnamon streusel, snack cake