Sour Cream Coffee Cake

This Sour Cream Coffee Cake is a classic, moist, and tender cake layered with a cinnamon streusel topping and finished with a sweet glaze. Perfect for breakfast, brunch, or dessert, this recipe is a crowd-pleaser that’s easy to make and even easier to enjoy.

Why You’ll Love This Recipe

This coffee cake is a must-try because of its rich, buttery flavor, moist crumb from the sour cream, and the perfect balance of sweetness from the streusel and glaze. It’s a timeless treat that’s ideal for any occasion, from family gatherings to holiday mornings.

Ingredients

STREUSEL

• 1 3/4 cups all-purpose flour
• 1 cup packed light brown sugar
• 1 1/4 tsp ground cinnamon
• 1/4 tsp kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter (COLD), cut into small pieces

CAKE

• 1/2 cup unsalted butter, softened to room temperature
• 2 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 cup sour cream

GLAZE

• 1 cup powdered sugar
• 2 Tbsp whole milk

Directions

1. Preheat the Oven and Prepare the Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×13-inch baking pan with butter or non-stick spray. Set aside.
2. Make the Streusel:
   • In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Mix well.
   • Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Cake Batter:
   • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
4. Assemble the Cake:
   • Spread half of the cake batter evenly into the prepared baking pan.
   • Sprinkle half of the streusel mixture over the batter.
   • Carefully spread the remaining batter over the streusel layer.
   • Top with the remaining streusel, spreading it evenly.
5. Bake the Cake:
   • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for at least 15 minutes before adding the glaze.
6. Make the Glaze:
   • In a small bowl, whisk together the powdered sugar and milk until smooth.
   • Drizzle the glaze over the slightly cooled cake.
7. Serve:
   • Slice the cake into squares and serve warm or at room temperature.

Pro Tips and Variations

• Pro Tip: For an extra moist cake, ensure your sour cream is at room temperature before mixing.
• Variation: Add chopped nuts like pecans or walnuts to the streusel for added crunch.

Serving Suggestions

Serve this coffee cake with a hot cup of coffee or tea for a cozy breakfast or dessert. It’s also perfect for brunch buffets or holiday gatherings.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: Warm individual slices in the microwave for 10-15 seconds or in a 300°F oven for 5-10 minutes.

FAQs

Q: Can I use Greek yogurt instead of sour cream?
A: Yes, Greek yogurt can be used as a substitute for sour cream in equal amounts.

Q: Can I freeze this coffee cake?
A: Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Conclusion

This Sour Cream Coffee Cake is a delightful treat that’s easy to make and impossible to resist. With its moist crumb, cinnamon streusel, and sweet glaze, it’s sure to become a family favorite.

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