Name: Sour Cream Coffee Cake with Streusel Topping Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cups all purpose flour; 1 cup packed light brown sugar; 1 1/4 tsp ground cinnamon; 1/4 tsp kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter (cold, cut into small pieces); 1/2 cup unsalted butter (softened to room temperature); 2 cups all purpose flour; 1 1/4 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1 cup granulated sugar; 2 large eggs; 1 1/2 tsp vanilla extract; 1 cup sour cream; 1 cup powdered sugar; 2 Tbsp whole milk

Jump to Recipe· 4.8 from 9 reviews

If you’ve been on the hunt for a coffee cake that feels like a cozy morning hug, let me introduce you to this fan-freaking-tastic Sour Cream Coffee Cake with Streusel Topping Recipe. It has that perfect crumbly, buttery streusel on top and a tender, moist cake underneath that’s thanks to the magic of sour cream. Honestly, every time I bake this, the aroma fills my kitchen with warm cinnamon and sugar, making it impossible to wait before devouring a slice. Stick around because I’m sharing all my insider tips so you can nail this cake perfectly on your first try.

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Why This Recipe Works

Moist and Tender Texture: The sour cream adds richness and moisture without weighing the cake down.
Crunchy, Cinnamon-Spiced Streusel: The buttery topping balances the soft cake with just the right crunch.
Easy Layering Technique: Layering cake and streusel creates a beautiful, flavorful contrast in every bite.
Simple Yet Flavorful Glaze: The light drizzle adds just enough sweetness to finish it off without overpowering.

Sour Cream Coffee Cake with Streusel, coffee cake recipes, cinnamon coffee cake, moist coffee cake, homemade streusel topping - The image shows a white square baking dish with a crumb cake inside. The cake has two layers of soft light brown cake with a thick layer of crumb topping and a drizzle of white icing on top. The crumb topping is coarse and golden brown, covering the whole surface of the cake. One piece of the cake is missing, revealing the layers inside. The dish is placed on a white marbled surface with a pale blue cloth on the side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sour Cream Coffee Cake with Streusel Topping Recipe plays a crucial role. From the tangy sour cream to the cinnamon-spiced streusel, these components create a symphony of flavor that’s hard to beat. I always recommend using fresh, quality ingredients—especially with baking, it really shines through in the final result.

Sour Cream Coffee Cake with Streusel, coffee cake recipes, cinnamon coffee cake, moist coffee cake, homemade streusel topping - Flat lay of a small mound of pale all purpose flour, a small pile of packed light brown sugar, a small heap of ground cinnamon, a pinch of kosher salt, several small cubes of cold unsalted butter, another small heap of granulated sugar, two whole large brown eggs with clean shells, a small white ceramic bowl of sour cream, a small white bowl of whole milk, a small white bowl of powdered sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All purpose flour: The base of both the cake and streusel, providing structure and tenderness.
Light brown sugar: Adds moisture and a caramel undertone to the streusel topping.
Ground cinnamon: Brings that classic coffee cake warmth and spice that pairs perfectly with the sugar.
Kosher salt: Enhances all the flavors without being too salty—you’ll taste the difference!
Unsalted butter (cold and softened): Butter is your best friend here—cold for the streusel to make it crumbly, softened for the cake to mix smoothly.
Baking powder and baking soda: The right combo to give your cake a lift and light texture.
Granulated sugar: Sweetens the cake and helps with tenderness.
Large eggs: Helps bind everything together while adding richness.
Vanilla extract: Enhances the overall flavor with its sweet aroma.
Sour cream: The secret ingredient that makes the cake moist and tender with a slight tang.
Powdered sugar and whole milk (for glaze): Simple, sweet finishing touch that brings everything together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Sour Cream Coffee Cake with Streusel Topping Recipe is how wonderfully you can tweak it to your taste. Whether you want to add a nutty crunch or make it a bit lighter for a weekday treat, there’s room to play and make it feel truly yours.

Nutty Streusel: I often sprinkle chopped pecans or walnuts into the streusel mixture — it adds a delightful contrast in texture and extra flavor.
Fruit Fillings: Feel free to swirl in fresh berries or diced apples into the cake batter before layering for a fruity twist that’s perfectly balanced by the tangy sour cream.
Dairy-Free Version: Use coconut yogurt or a plant-based sour cream alternative and a vegan butter substitute, and you’re good to go.
Extra Spice: Adding a pinch of nutmeg or cardamom amps up the cozy vibes if you’re a big fan of warm spices.

Step-by-Step: How I Make Sour Cream Coffee Cake with Streusel Topping Recipe

Step 1: Prepping Your Oven and Pan

I always start by preheating my oven to 350°F and greasing a 9×9 baking pan thoroughly with butter. This little step might seem basic, but it’s crucial so your cake doesn’t stick later and you get those clean slices that look oh-so-inviting.

Step 2: Mixing the Streusel Topping

In a small bowl, I toss together the flour, brown sugar, cinnamon, and salt. Then I add the cold butter pieces and use a pastry cutter (or my fingers in a pinch!) to cut the butter in until the mixture looks like pea-sized crumbs. The key to a great streusel is keeping those butter chunks little but intact—you want that crunch and buttery flavor! After mixing, I toss it in the fridge so it firms up while I make the cake batter.

Step 3: Whipping Up the Cake Batter

I whisk together the dry ingredients (flour, baking powder, baking soda, and salt) in one bowl. Meanwhile, I beat the softened butter and granulated sugar until the mixture gets light and fluffy—it’s like the base for cloud-like cake texture. Then, I add the eggs one at a time, making sure each one is fully incorporated before adding the next, followed by vanilla extract. After that, I alternate adding the dry mixture and sour cream in thirds, beating just enough to combine after each addition. This alternating keeps the batter smooth and prevents it from curdling, trust me, it’s a game changer.

Step 4: Layering Cake and Streusel

Now the fun part—layering! I pour half of the cake batter into the prepared pan and spread it evenly with a spatula. Then I sprinkle half the chilled streusel over the top, followed by the remaining batter and streusel. This layering creates a beautiful balance of moist cake and crunchy topping in every single bite.

Step 5: Baking & Cooling

Bake for about 55 minutes — you’ll know it’s done when the top turns golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Resist the urge to open the oven too soon! Once out, let it cool completely on a wire rack before glazing; this prevents the glaze from melting into the cake and keeps that gorgeous drizzle intact.

Step 6: Whisking and Drizzling the Glaze

While the cake cools, I whisk together powdered sugar and milk to make a smooth glaze. It’s super quick but adds the perfect final touch. I drizzle it generously over the cake, making sure to get those little nooks and crannies of the streusel—every bite is enhanced by this sweet kiss.

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Tips from My Kitchen

Keep Butter Cold for Streusel: It’s tempting to soften all your butter, but cold butter in the streusel is what gives it that perfect crumbly texture.
Don’t Overmix: When combining wet and dry, mix until just combined to avoid a dense cake.
Test Doneness Properly: Insert a toothpick into the center, and don’t be alarmed by a few moist crumbs—that’s perfect.
Cool Completely Before Glazing: This prevents the glaze from melting away and keeps the drizzle visible and tasty.

How to Serve Sour Cream Coffee Cake with Streusel Topping Recipe

Sour Cream Coffee Cake with Streusel, coffee cake recipes, cinnamon coffee cake, moist coffee cake, homemade streusel topping - A single square piece of crumb cake sits on a white scalloped plate, placed on a white marbled surface. The cake has three layers: the bottom and top layers are light golden yellow and soft, the middle layer is a thin strip of brown filling, and the top layer is covered with a crumbly streusel topping that is golden brown. A light white glaze drizzles unevenly down the sides of the cake, adding a shiny texture. The background is softly blurred, keeping the focus on the cake. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with just a light drizzle of the glaze, but sometimes I add a sprinkle of powdered sugar for extra charm. If I’m feeling fancy for a brunch, I might toss a few fresh raspberries or sliced strawberries on top—they add a pop of color and subtle tartness that pairs so well with the sweet cake.

Side Dishes

This cake is the star, but when serving, I love pairing it with a hot cup of coffee or chai tea. It also pairs nicely with a creamy yogurt or a fresh fruit salad if you want a more balanced spread. For holiday mornings, simple scrambled eggs or bacon make a savory companion to this sweet treat.

Creative Ways to Present

For special occasions, I’ve layered this cake in a trifle bowl with whipped cream and fresh berries—turns it into an impressive dessert centerpiece. Another idea is slicing into neat squares and serving on pretty plates with little dollops of cinnamon whipped cream or mascarpone cheese on the side. Presentation always elevates the experience!

Make Ahead and Storage

Storing Leftovers

I store leftover coffee cake in an airtight container at room temperature for up to 2 days. After that, it’s best kept in the fridge to maintain freshness for up to 5 days. Just make sure it’s completely cool before storing to avoid sogginess.

Freezing

I’ve found freezing slices individually wrapped in plastic and then placed in a freezer bag works great. Thaw them overnight in the fridge or at room temperature for a few hours, and the cake tastes almost as good as fresh. Just skip the glaze before freezing and add it after thawing.

Reheating

To warm up leftovers, I pop a slice in the microwave for 15–20 seconds or in a warm oven (around 300°F) for 5–7 minutes. This brings back that just-baked softness and makes the streusel delightfully crisp again.

FAQs

Can I use Greek yogurt instead of sour cream in this recipe?

Yes! Greek yogurt is a great substitute for sour cream in the Sour Cream Coffee Cake with Streusel Topping Recipe. It provides similar tanginess and moisture. Use the same amount, but opt for full-fat yogurt for best results.
How long does this coffee cake stay fresh?

Stored in an airtight container at room temperature, the cake stays fresh for about 2 days. If you refrigerate it, it can last up to 5 days without losing moisture or flavor.
Can I make the streusel topping ahead of time?

Absolutely! You can mix and refrigerate the streusel topping up to a day before baking. Just keep it cold until you’re ready to assemble, so the butter stays firm.
Is it necessary to use both baking powder and baking soda?

Using both helps balance the acidity from the sour cream and gives the cake a lighter texture with a nice rise. Omitting one might affect the cake’s texture and rise.
Can I double the recipe?

Definitely! Just double all the ingredients and bake in a larger pan, increasing the baking time accordingly (check with a toothpick for doneness). For best results, keep the thickness similar by using a pan close to 9×13 inches.

Final Thoughts

This Sour Cream Coffee Cake with Streusel Topping Recipe holds a special place in my kitchen because it manages to feel both like a nostalgic classic and a little treat you save for yourself. Once you make it a few times, you’ll find it’s that go-to recipe for brunch with friends, cozy weekend mornings, or when you just want to savor something sweet and comforting. Give it a try—I’m willing to bet this cake will become your new favorite in no time.