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Classic Homemade Coffee Cake Recipe with Moist Sour Cream Streusel

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A classic homemade coffee cake featuring a moist sour cream batter and a crunchy cinnamon-spiced streusel topping. Perfect for breakfast or brunch, this easy recipe delivers a comforting and delicious treat.

Ingredients

Scale
  • 2 cups all-purpose flour (250 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (200 g)
  • 1/2 cup unsalted butter (113 g), softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream (240 ml)
  • 1/4 cup whole milk (60 ml)
  • For the streusel topping:
  • 1/2 cup brown sugar (100 g), packed
  • 1/2 cup all-purpose flour (65 g)
  • 1 tablespoon cinnamon
  • 1/4 cup unsalted butter (57 g), cold and cut into small pieces
  • Optional: 1/3 cup chopped walnuts or pecans (35 g)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan with butter or non-stick spray. Line with parchment paper if desired.
  2. Prepare the streusel topping: In a small bowl, combine brown sugar, flour, and cinnamon. Add cold butter pieces and cut in with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
  3. Mix dry ingredients for the cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Cream the butter and sugar: In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add the eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Incorporate the dry ingredients and sour cream: Alternately add the dry flour mixture and sour cream to the butter mixture, starting and ending with the flour. Add milk along with the sour cream. Mix gently until just combined.
  7. Pour the batter into the prepared pan and smooth the top with a spatula. Evenly sprinkle the streusel topping over the batter, pressing lightly so it sticks but does not sink.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, loosely cover with foil halfway through baking.
  9. Cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Use softened butter for the batter and cold butter for the streusel to achieve the best texture. Do not overmix the batter to keep the cake tender. Check for doneness starting at 30 minutes to avoid overbaking. Let the cake cool before slicing to prevent crumbling. For gluten-free, use a 1-to-1 gluten-free flour blend and add extra milk if needed. For dairy-free, substitute sour cream with coconut yogurt and butter with vegan butter.

Nutrition

Keywords: coffee cake, sour cream coffee cake, streusel topping, breakfast cake, brunch recipe, moist coffee cake, cinnamon streusel

Find it online: https://shimmersnack.com/classic-homemade-coffee-cake-recipe-with-moist-sour-cream-streusel-easy-step-by-step-guide/