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Ultra Moist Sour Cream Coffee Cake with Double Cinnamon Streusel and Vanilla Glaze

Close-up of a moist slice of sour cream coffee cake featuring a cinnamon swirl and drizzled with white vanilla icing.
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Bake this ultra moist sour cream coffee cake for a tender crumb every time. It features a rich, buttery batter layered with a thick cinnamon streusel and finished with a simple vanilla glaze. This is the best homemade coffee cake for your weekend morning bake.

Ingredients

Scale
  • For the Cake: 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • For the Cinnamon Streusel: 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Vanilla Glaze: 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Make the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Make the cake batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Assemble the cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon streusel mixture over the batter. Gently spread the remaining batter over the streusel layer. Sprinkle the remaining streusel on top.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
  8. Make the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the vanilla glaze over the cooled coffee cake. Slice and serve this tender crumb cake.

Notes

  • For an extra special treat, you can fold 1 cup of fresh or frozen blueberries into the remaining batter before spreading it over the first streusel layer.
  • This sour cream coffee cake stays moist for days when stored tightly covered at room temperature.
  • To achieve a bakery style coffee cake texture, ensure your butter and eggs are at room temperature before mixing.

Nutrition

Find it online: https://kitchenuser.net/sour-cream-coffee-cake-moist-streusel-recipe/