Sour Cream Streusel Coffee Cake Recipe
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4.7
402 reviews
Excellent
Sour Cream Streusel Coffee Cake Recipe
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This Sour Cream Streusel Coffee Cake features a tender, moist cake with a buttery cinnamon streusel crumb topping and a sweet vanilla icing. The cake batter incorporates sour cream and softened butter for richness and moisture, while the streusel combines flour, sugars, cinnamon, and melted butter into a coarse, sandy topping. The final icing balances the texture with a smooth sweetness. Baked in a 9x13-inch pan, this coffee cake is ideal for breakfast or snacks and offers a mix of soft crumb and crumbly topping.
Description
The recipe begins with preparing a streusel topping made from all-purpose flour, brown and granulated sugars, kosher salt, cinnamon, and melted butter. This mixture resembles wet sand with large chunks, providing a textured, crunchy top. The cake batter mixes flour, sugar, leavening agents, salt, softened butter, sour cream, eggs, and vanilla, yielding a rich base. The cake and streusel are layered in a greased pan, then baked until cooked through and the top is golden.
The combination of sour cream and butter in the batter produces a moist, tender crumb with a subtle tang, complemented by the sweet and spiced streusel. An optional icing made from butter, vanilla, salt, milk, and powdered sugar can be drizzled on the cooled cake to add a creamy sweetness that contrasts with the crumbly topping.
This coffee cake pairs well with morning coffee or tea and is suitable for gatherings or casual breakfasts. It can be baked in glass or metal pans, with bake times adjusted accordingly to avoid overbaking.
Notes suggest starting to check doneness early when using metal pans, as they conduct heat differently. The layering technique keeps the streusel atop for a crisp finish.
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Ingredients
For the streusel
- 3 cups all-purpose flour spooned and leveled
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons cinnamon
- 1 cup butter 2 sticks, melted
For the cake
- 2 & 1/4 cups all-purpose flour
- 1 & 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup butter 1 and 1/2 sticks, softened but still cool
- 1/2 cup sour cream
- 4 egg large
- 1 cup sour cream
- 1 tablespoon vanilla extract
For the icing
- 1/4 cup butter half stick, very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup milk more to taste
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
- Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
- For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
- Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
- Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
- In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
- Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
- Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
- Spread another 2 cups batter on top and spread it around as best you can.
- Add another 1 cup streusel on top.
- Add the rest of the batter and spread evenly.
- Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
- Bake the cake at 350 for 25 minutes.
- Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
- Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
- Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
- Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
- Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
- Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
- This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
Notes
- Use a glass pan for baking, or reduce baking time if using a metal pan to prevent overbaking.
- Prepare the streusel to have a coarse, sandy texture with visible chunks; do not smooth it out.
- Ensure butter for the cake batter is softened but still cool for best results.
- Layer the streusel over the cake batter to achieve a crunchy topping after baking.
Nutrition Information
Show Details
Serving
1slice
Calories
553kcal
(28%)
Carbohydrates
68g
(23%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
114mg
(38%)
Potassium
126mg
(3%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
912IU
(18%)
Vitamin C
1mg
(1%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 553kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 912IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
402 reviews
Excellent
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