Soft Sour Cream Coffee Cake with Cinnamon Streusel Topping

There's nothing quite like a Soft Sour Cream Coffee Cake with Cinnamon Streusel Topping to brighten your morning. I remember my son, Jake, sneaking slices before breakfast, claiming he needed 'fuel' for his soccer practice. This homemade coffee cake is perfect for breakfast or a sweet treat anytime, and it’s so easy to whip up!

Why You’ll Love It

• It's moist and fluffy, thanks to the sour cream.
• The cinnamon streusel topping adds a delightful crunch.
• Perfect for brunch gatherings or cozy family breakfasts.
• You can make it ahead and enjoy it all week long.

Pure Comfort

This coffee cake is pure comfort food, offering a warm, inviting aroma that fills your kitchen and brings everyone together. It's a delightful way to start your day or to enjoy with a cup of coffee in the afternoon.

What You Need

• 1 cup 1 cup unsalted butter, softened (2 sticks) – For a lighter version, use half butter and half applesauce.
• 1 1/2 cups 1 1/2 cups granulated sugar – You can substitute with coconut sugar for a healthier option.
• 3 large 3 large eggs – Make sure they're at room temperature for best results.
• 1 cup 1 cup sour cream (8 oz) – Greek yogurt can be used as a substitute.
• 1 teaspoon 1 teaspoon vanilla extract – Feel free to use almond extract for a different flavor.
• 2 cups 2 cups all-purpose flour (240 g) – For gluten-free, use a 1:1 gluten-free flour blend.
• 1 teaspoon 1 teaspoon baking powder – Check the expiration date for freshness.
• 1 teaspoon 1 teaspoon baking soda – This helps the cake rise beautifully.
• 1/2 teaspoon 1/2 teaspoon salt – Balances the sweetness.
• 1 tablespoon 1 tablespoon ground cinnamon – Add more if you love cinnamon!
• 1/2 cup 1/2 cup brown sugar, packed – This is for the streusel topping.
• 1/2 cup 1/2 cup chopped nuts (optional) – Pecans or walnuts work great.

Time to Cook

Prep: 15 minutes | Cook: 45 minutes | Total: 1 hour | Difficulty: Easy | Make-Ahead: Yes, you can prepare it a day in advance.

Steps to Make It

1. Preheat your oven to 350 °F (175 °C). Grease a 9×13 inch baking pan with butter or cooking spray to prevent sticking. You'll want it nice and ready for that delicious batter.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes. You’ll know it’s ready when it’s pale and airy.
3. Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and vanilla extract. The mixture should be smooth and creamy, with a lovely aroma wafting through your kitchen.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This helps to evenly distribute the leavening agents for a perfect rise.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; you want the batter to be thick and fluffy, not dense.
6. In a small bowl, combine the brown sugar, cinnamon, and chopped nuts for the streusel topping. Mix well until crumbly and set aside. This will add a delightful crunch to your cake.
7. Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the streusel topping over the batter. Then, add the remaining batter and top with the rest of the streusel. It should look inviting and ready to bake.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and the aroma will be irresistible.
9. Allow the coffee cake to cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature, and enjoy it with a cup of coffee or tea.

Make It Perfect

• For an extra touch, drizzle a simple glaze made of powdered sugar and milk over the cooled cake.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• If you want to freeze it, wrap it tightly in plastic wrap and then foil. It can last up to 3 months in the freezer.

Mix It Up

• Add fresh berries like blueberries or raspberries to the batter for a fruity twist.
• Try using different spices like nutmeg or cardamom for a unique flavor.

Perfect Partners

• Serve with fresh fruit for a balanced breakfast.
• Pair with a hot cup of coffee or tea for a delightful afternoon treat.

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FAQs

Conclusion

This Soft Sour Cream Coffee Cake with Cinnamon Streusel Topping is a delightful addition to any breakfast table. Whether you enjoy it with family or share it with friends, it’s sure to be a hit. So, whip up this easy coffee cake recipe and savor every bite!

Soft Sour Cream Coffee Cake with Cinnamon Streusel Topping

This soft sour cream coffee cake with a cinnamon streusel topping is moist, fluffy, and perfect for breakfast or brunch. Its delightful cinnamon flavor and crunchy topping make it an inviting treat to enjoy warm or at room temperature.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Course Breakfast, Dessert

Cuisine American

Equipment

• Oven
• baking pan
• Mixing Bowl

Ingredients

  

Main

• 1 cup unsalted butter butter, softened 2 sticks; for a lighter version, use half butter and half applesauce
• 1 1/2 cups granulated sugar granulated sugar substitute with coconut sugar for healthier option
• 3 large eggs room temperature
• 1 cup sour cream sour cream 8 oz; Greek yogurt can be used as substitute
• 1 teaspoon vanilla extract vanilla extract can substitute almond extract
• 2 cups all-purpose flour flour 240 g; for gluten-free, use gluten-free flour blend 1:1
• 1 teaspoon baking powder baking powder check freshness
• 1 teaspoon baking soda baking soda helps cake rise
• 1/2 teaspoon salt salt balances sweetness
• 1 tablespoon ground cinnamon cinnamon add more if desired
• 1/2 cup brown sugar brown sugar packed for streusel topping
• 1/2 cup nuts chopped nuts optional; pecans or walnuts recommended

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
• Cream together butter and granulated sugar until light and fluffy.
• Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract.
• Whisk together flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
• Gradually add dry ingredients to wet mixture, mixing just until combined.
• Combine brown sugar, cinnamon, and nuts for streusel topping in a small bowl.
• Pour half the batter into the pan and sprinkle half the streusel on top, then layer the remaining batter and streusel.
• Bake for 40-45 minutes until a toothpick comes out clean and top is golden.
• Cool cake for 15 minutes before slicing. Serve warm or at room temperature.

Keyword breakfast, cinnamon, coffee cake, easy, sour cream, Streusel