Sour Cream Streusel Coffee Cake Recipe

If you’re on the hunt for a truly indulgent, melt-in-your-mouth treat that feels like a warm hug in cake form, look no further than this Sour Cream Streusel Coffee Cake Recipe. It perfectly balances moist, tender cake layers with a delightful cinnamon streusel crumb topping and a luscious vanilla glaze. Whether you’re sipping morning coffee, hosting a brunch, or just craving a cozy homemade dessert, this recipe will quickly become your go-to favorite. Trust me, once you taste it, you’ll want to make it again and again!

Ingredients You’ll Need

This Sour Cream Streusel Coffee Cake Recipe relies on simple, pantry-friendly ingredients that work harmoniously to create incredible texture and flavor. Each element plays a key role—the flour for structure, butter for richness and moistness, sour cream for a tender crumb, brown sugar for caramel warmth, and cinnamon for that classic cozy spice.

• All-purpose flour (3 cups + 2 1/4 cups): Provides the body and texture that holds the cake together perfectly.
• Brown sugar (1 cup, packed): Adds deep molasses notes and sweetness to the streusel topping.
• Granulated sugar (1 3/4 cups total): Balances sweetness in both the streusel and the cake layers.
• Kosher salt (multiple measurements): Enhances all the flavors, cutting through sweetness for balance.
• Cinnamon (2 tablespoons): Injects that signature warm spice into the streusel topping.
• Butter (1 3/4 cups total, melted & softened): Moisturizes the cake and creates a buttery, melt-in-your-mouth crumb.
• Baking powder and baking soda: Essential leavening agents that give the cake a light, fluffy rise.
• Sour cream (1 1/2 cups total): Keeps the cake moist and tender, with a subtle tang that brightens the flavor.
• Eggs (4 large): Bind the ingredients and add richness to the cake.
• Vanilla extract (2 tablespoons total): Adds a fragrant sweetness that complements the cinnamon and sugar.
• Milk (1/4 cup): Smooths the icing and helps it drizzle beautifully over the cake.
• Powdered sugar (2 cups): Creates a sweet, glossy glaze to finish the cake.

How to Make Sour Cream Streusel Coffee Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees F. Grease a 9×13 inch pan well, using nonstick spray or butter, to ensure your coffee cake doesn’t stick and comes out easily when baked.

Step 2: Make the Streusel Topping

Whisk together 3 cups flour, brown sugar, granulated sugar, salt, and cinnamon in a large bowl. Stir in melted butter until the mixture looks like wet sand full of chunks—the perfect crumbly texture. This streusel will create that irresistible crunchy, cinnamon-sugary layer that’s the star of this recipe.

Step 3: Mix the Dry Ingredients for the Cake

In another large bowl (or your stand mixer), combine flour, sugar, baking powder, baking soda, and salt. This blend will make sure your cake rises evenly and has a light, tender crumb.

Step 4: Add Butter and Sour Cream to the Dry Mix

With softened butter and sour cream on hand, incorporate them into your dry ingredients. Use a paddle attachment or electric beaters to mix just until everything comes together into a ball. This step is key for moisture and richness without overmixing.

Step 5: Whisk Eggs with Sour Cream and Vanilla

In a separate bowl, beat the eggs, sour cream, and vanilla until smooth and combined, creating a creamy base to add into the batter.

Step 6: Combine Wet and Dry Mixtures

In several additions, add the egg mixture to the flour and butter batter, beating lightly after each addition. Finish by beating for about a minute until the cake batter is fluffy and inviting.

Step 7: Assemble the Cake Layers

Spread 2 cups of batter in your prepared pan, then sprinkle 1 cup of the streusel evenly on top. Repeat this alternating layering two more times, finishing with a generous 2 cups of streusel on top—saving some streusel to dry separately.

Step 8: Begin Baking

Bake the layered cake for 25 minutes at 350 degrees F. This initial bake firms the layers and sets the base of the topping.

Step 9: Add Final Streusel and Finish Baking

Quickly sprinkle remaining streusel over the cake, focusing on places that puffed up during baking. Return the cake to the oven and bake for an additional 20-25 minutes until a toothpick comes out clean and the cake feels set and firm.

Step 10: Cool and Add Icing

Let your cake cool for 15-20 minutes while you whisk together the icing ingredients—soft butter, vanilla, salt, milk, and powdered sugar—until silky smooth. Drizzle the glaze over the cake while still warm, or warm individual slices and drizzle just before serving.

How to Serve Sour Cream Streusel Coffee Cake Recipe

Garnishes

A sprinkle of extra cinnamon or a dusting of powdered sugar adds a lovely finishing touch. For a fresh pop, top slices with sliced almonds or chopped pecans to enhance the nutty streusel flavor.

Side Dishes

Serve alongside a steaming cup of your favorite coffee or tea to balance the cake’s sweetness. Fresh fruit like berries brings brightness, while a dollop of whipped cream or a scoop of vanilla ice cream adds an indulgent flair.

Creative Ways to Present

Try cutting your Sour Cream Streusel Coffee Cake Recipe into smaller squares for a brunch buffet or serving wedges with a drizzle of warm caramel sauce for an extra-special dessert. You can also layer it with fresh yogurt and fruit parfait-style for a brunch twist!

Make Ahead and Storage

Storing Leftovers

Keep your coffee cake covered tightly at room temperature for 2-3 days to maintain a soft crumb and fresh flavor. After that, refrigeration helps preserve freshness but can slightly firm the cake, so bring to room temperature before serving.

Freezing

Wrap individual slices or the whole cake tightly in plastic wrap and then foil before freezing. It keeps well for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours before enjoying.

Reheating

Microwave single servings for 10-20 seconds to bring back that warm, freshly baked feeling. For larger portions, you can warm in a low oven at 300 degrees F wrapped in foil until heated through.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt will work as a substitute and adds a nice tang, though the texture might be slightly denser. Make sure to use the full-fat variety for best results.

What pan works best for this coffee cake?

A 9×13 inch metal or glass baking pan works perfectly. Glass pans may require a slightly longer bake time, so keep an eye on the cake towards the end.

Can I make the streusel topping ahead of time?

Absolutely! Prepare the streusel a day ahead and store it in the fridge or freezer. Let it come to room temperature before assembling the cake.

Is this recipe suitable for freezing after baking?

Yes, the cake freezes beautifully. Make sure it’s completely cool before wrapping it tightly to avoid freezer burn and maintain freshness.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean without wet batter, and the cake no longer wobbles when you gently shake the pan. The edges will begin to pull away slightly from the sides of the pan.

Final Thoughts

This Sour Cream Streusel Coffee Cake Recipe truly feels like baking with love in every step. The moist cake, the crunchy cinnamon topping, and the silky glaze combine to create a dessert that’s impossible to resist. Whether you’re sharing with family or savoring a quiet moment with a cup of coffee, this cake fills your kitchen with warmth and your heart with happiness. Give it a try—you might just find yourself making it every week!

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