Classic Sour Cream Coffee Cake with Cinnamon Streusel
Coffee Cake
A moist, buttery cake with a thick cinnamon-walnut swirl and crumbly topping.
Nutrition (per serving)
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.
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
Instructions
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Preheat your oven to 350°F. Grease and flour a 9x9 inch square baking pan or a standard bundt pan.
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In a medium bowl, combine the brown sugar, cinnamon, chopped walnuts, and melted butter. Mix until crumbly and set aside for the streusel.
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In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the sour cream.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually fold the dry ingredients into the wet mixture, stirring only until just combined to keep the cake tender.
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Spread half of the batter into the prepared baking pan. Sprinkle half of the streusel mixture evenly over the top.
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Carefully spread the remaining batter over the streusel layer, then finish by sprinkling the rest of the streusel on top.
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Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan for at least 15 minutes before slicing and serving warm.
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.
