Classic Sour Cream Coffee Cake with Cinnamon Streusel

Name: Classic Sour Cream Coffee Cake with Cinnamon Streusel
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 2 cups All-purpose flour; 1 cup Granulated sugar; 1/2 cup Unsalted butter, softened; 1 cup Sour cream; 2 pieces Eggs; 1 tsp Vanilla extract; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 1 cup Brown sugar (for streusel); 1 tbsp Ground cinnamon; 1 cup Chopped walnuts; 2 tbsp Butter, melted (for streusel)

Melissa Turner

Published: April 25, 2026

Categories: Dairy, Breakfast Breads, Cakes

Tags: Baking, Breakfast, Comfort Food, Cinnamon

Coffee Cake

A moist, buttery cake with a thick cinnamon-walnut swirl and crumbly topping.

Prep Time:20 minCook Time:50 minTotal Time:70 minServings:12Difficulty:Medium

There is something incredibly nostalgic about a thick slice of coffee cake served alongside a steaming mug of Joe. My version uses sour cream to ensure a crumb that is exceptionally moist and tender, providing a slightly tangy backdrop that perfectly balances the sweet, spiced filling. It is the kind of cake that makes the whole house smell like a cozy bakery.

The real star here is the generous amount of cinnamon-walnut streusel. We do not just put it on top; we layer it right through the middle, creating a beautiful ribbon of crunch and spice in every single bite. It is the ultimate comfort food for a lazy Sunday morning or a festive brunch with friends, and it tastes even better the next day if you can manage to save a piece.

Nutrition (per serving)

Calories:420 kcal

Protein:5 g

Carbs:52 g

Fat:22 g

Directions

1

Preheat your oven to 350°F. Grease and flour a 9x9 inch square baking pan or a standard bundt pan.
2

In a medium bowl, combine the brown sugar, cinnamon, chopped walnuts, and melted butter. Mix until crumbly and set aside for the streusel.
3

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the sour cream.
5

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6

Gradually fold the dry ingredients into the wet mixture, stirring only until just combined to keep the cake tender.
7

Spread half of the batter into the prepared baking pan. Sprinkle half of the streusel mixture evenly over the top.
8

Carefully spread the remaining batter over the streusel layer, then finish by sprinkling the rest of the streusel on top.
9

Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10

Allow the cake to cool in the pan for at least 15 minutes before slicing and serving warm.

Ingredients

All-purpose flour:2 cups
Granulated sugar:1 cup
Unsalted butter, softened:1/2 cup
Sour cream:1 cup
Eggs:2 pieces
Vanilla extract:1 tsp
Baking powder:1 tsp
Baking soda:1/2 tsp
Salt:1/4 tsp
Brown sugar (for streusel):1 cup
Ground cinnamon:1 tbsp
Chopped walnuts:1 cup
Butter, melted (for streusel):2 tbsp

Tips & Notes

Ensure your eggs and sour cream are at room temperature to prevent the batter from curdling.
Don't overmix the batter once the flour is added; overmixing develops gluten and can make the cake tough.
If you prefer a sweeter finish, whisk 1/2 cup of powdered sugar with 1 tablespoon of milk and drizzle it over the cooled cake.