Sour Cream Coffee Cake Recipe with Cinnamon
A rectangular butter cake with sour cream in the batter and cinnamon crumbs divided between the center and top.
Ingredients
For the streusel
- 2.5 cups all-purpose flour
- 1.25 cups brown sugar
- 0.5 cups granulated sugar
- 0.5 teaspoons salt
- 1.5 tablespoons ground cinnamon
- 1 cup salted butter, melted
For the cake batter
- 0.75 cups salted butter, softened
- 1.25 cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
Instructions
- Grease a rectangular 9-by-13-inch baking pan and set the oven to 350°F. Combine cinnamon with the streusel sugars, salt, and flour, then use the melted butter to bind the crumbs.
- Beat the softened cake butter and sugar until airy, about 2–3 minutes. Add each egg separately, followed by vanilla and sour cream. Combine the remaining flour and leaveners with salt, then fold that dry mixture into the batter without prolonged beating.
- Spread half the batter in the pan and cover with half the streusel. Dollop the remaining batter across it and gently connect; scatter the rest of the crumbs on top.
- Bake for 50–55 minutes, until a tester in the center shows no wet batter. Tent with foil if the topping colors before the middle sets.
- Rest the pan on a rack for about 15 minutes before cutting into 12 portions. Allow longer cooling before covering for storage.
Notes
Cool completely before sealing in an airtight container.
Store in a cool, dry place; protect decorations with parchment between layers.