Description
This classic coffee cake features a moist sour cream-infused batter layered with a cinnamon streusel topping, making it the perfect sweet breakfast or dessert treat. Easy to prepare and delightfully flavorful, it offers a tender crumb and a satisfying crumbly topping, finished optionally with a sweet vanilla glaze.
Ingredients
Scale
For the Cake
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Streusel Topping
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, melted
- ¾ cup all-purpose flour
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a 9-inch springform pan to prevent sticking and ensure easy removal of the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to ensure even incorporation, then stir in the sour cream and vanilla extract to add moisture and flavor to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter which can result in a tough cake.
- Layer Batter and Streusel: Spread half of the batter evenly into the prepared pan. In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, melted butter, and flour to create the streusel topping. Sprinkle half of the streusel over the batter. Spread the remaining batter on top, then sprinkle with the remaining streusel crumb mixture.
- Bake: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked through.
- Cool and Glaze: Allow the cake to cool slightly in the pan. For the optional glaze, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cake for an added sweet finish.
Notes
- For extra flavor and texture, add ½ cup chopped pecans or walnuts to the streusel topping.
- This cake remains moist for several days when stored covered at room temperature.
- The cake freezes well for up to 2 months—wrap tightly in plastic wrap and aluminum foil before freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
