Description
This soft, buttery sour cream coffee cake is layered with a sweet cinnamon streusel and finished with a golden crumb topping. Perfect for brunch or afternoon coffee, it’s moist, comforting, and easy to customize with nuts, fruit, or spices.
Ingredients
Cake Batter:
-
1 cup (225g) unsalted butter, softened
-
1 cup (200g) granulated sugar
-
2 large eggs
-
1 cup (240g) sour cream
-
1 tsp vanilla extract
-
2 cups (250g) all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
Streusel Topping & Filling:
-
½ cup (100g) brown sugar
-
1½ tsp cinnamon
-
¼ cup (30g) all-purpose flour
-
¼ cup (55g) cold unsalted butter, cubed
-
½ cup (60g) chopped walnuts or pecans (optional)
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9-inch pan or Bundt pan.
-
Make the streusel: Mix brown sugar, cinnamon, and flour. Cut in cold butter until crumbly. Stir in nuts if using.
-
Cream butter and sugar in a large bowl until light and fluffy.
-
Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
-
In another bowl, mix flour, baking powder, baking soda, and salt.
-
Add dry ingredients to the wet in parts. Stir until just combined.
-
Pour half the batter into the prepared pan. Spread evenly.
-
Sprinkle half the streusel over the batter.
-
Add the rest of the batter and smooth the top. Sprinkle with remaining streusel.
-
Bake for 40–50 minutes or until a toothpick comes out clean.
-
Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Notes
For extra flavor, add ½ tsp nutmeg or lemon zest to the batter.
For a glaze, mix ½ cup powdered sugar with 1–2 tsp milk and drizzle on top.
Store at room temp for 3 days, or refrigerate for 7 days. Freeze up to 3 months.
- Prep Time: 20M
- Cook Time: 50M
- Category: Dessert / Brunch
- Method: Baking
- Cuisine: American