Coffee Cake Recipe: Moist Sour Cream Coffee Cake with Cinnamon Streusel
This coffee cake recipe makes a moist sour cream cake in a 9×13 pan with a thick cinnamon streusel swirled through the middle and piled on top. It takes about 20 minutes to mix and 35 to 40 minutes to bake at 350°F. And no, there’s no coffee in it: coffee cake is named for being served with coffee. We’ve added an optional espresso streusel below for anyone who wants real coffee flavor.
What You’ll Need
9×13 baking pan – The right size for this recipe
Electric hand mixer – Creams butter and sugar quickly
Mixing bowl set – One for streusel, one for batter
Measuring cups and spoons – Accurate baking amounts
Pastry cutter – For a crumbly streusel
Cake carrier – Easy to bring to brunch
Instant espresso powder – For the optional espresso streusel
Coffee Cake Recipe
Cinnamon Streusel
- 1 cup packed light brown sugar
- 1 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 1/4 cups sour cream, room temperature
- 2 teaspoons vanilla extract
Instructions
- Heat the oven to 350°F. Grease a 9×13 pan.
- Make the streusel. Stir the brown sugar, flour, cinnamon and salt together, then mix in the melted butter with a fork until it forms clumps. Set it aside.
- Mix the dry ingredients. Whisk the flour, baking powder, baking soda and salt in a bowl.
- Cream the butter and sugar with a mixer for 2 to 3 minutes until pale and fluffy.
- Add the eggs one at a time, then the sour cream and vanilla.
- Add the dry ingredients and mix on low just until no flour streaks remain. The batter is thick.
- Layer it. Spread half the batter in the pan, sprinkle half the streusel over it, spread the rest of the batter on top (it doesn’t need to be perfect), then add the rest of the streusel.
- Bake for 35 to 40 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool for at least 20 minutes before cutting.
Optional Vanilla Glaze
Whisk 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla until smooth. Drizzle over the cooled cake.
Espresso Streusel Coffee Cake
For real coffee flavor, add 1 tablespoon instant espresso powder to the streusel and 2 teaspoons dissolved in the sour cream. The cake tastes like a mocha without being bitter.
Coffee Cake Tips for a Moist Cake
| Problem | Cause | Fix |
|---|---|---|
| Dry cake | Overbaked or too much flour | Spoon and level the flour, start checking at 35 minutes |
| Streusel sank | Batter too thin or streusel too fine | Keep the batter thick, make big streusel clumps |
| Dense cake | Cold ingredients or overmixing | Use room temperature eggs and sour cream, mix just until combined |
| Soggy middle | Underbaked | Bake until the center tests clean |
Coffee Cake Variations
Blueberry Coffee Cake
Fold 1 1/2 cups fresh or frozen blueberries into the batter. Add 5 minutes to the bake time.
Apple Cinnamon Coffee Cake
Layer 2 thinly sliced apples over the first layer of batter with the streusel.
Pecan Coffee Cake
Stir 3/4 cup chopped pecans into the streusel.
Smaller Batch
Halve everything (use 2 eggs) and bake in an 8×8 pan for 30 to 35 minutes.
How to Store Coffee Cake
- Room temperature: Covered, for 2 days.
- Fridge: Up to 5 days. Warm a slice for 15 seconds in the microwave.
- Freezer: Wrap slices tightly and freeze for up to 3 months.
What Coffee to Serve with Coffee Cake
A medium roast drip coffee is the classic pairing. For brunch, a latte recipe or a French press pot for the table works well. In December, pair it with our Christmas coffee drinks.
Why Sour Cream Makes Coffee Cake Moist
Sour cream adds fat and moisture without thinning the batter. That matters in coffee cake, because a thin batter lets the streusel sink to the bottom. Its acidity also reacts with the baking soda, which helps the cake rise and gives it a tender crumb. Full-fat sour cream gives the best result. Light sour cream works but makes a slightly drier cake.
Coffee Cake vs Crumb Cake
The two are close cousins. Coffee cake usually has a thicker cake layer, a cinnamon streusel swirled through the middle and a moderate topping. Crumb cake has a thinner cake layer under a very thick layer of big, buttery crumbs, sometimes as deep as the cake itself. If you love the topping most, double the streusel in this recipe and skip the middle layer for a crumb cake style.
How to Serve Coffee Cake Warm
Coffee cake is at its best slightly warm. Reheat the whole pan, covered with foil, at 300°F for about 10 minutes, or warm single slices in the microwave for 15 seconds. A small pat of butter on a warm slice is a classic diner touch.
Marcus’s Pro Tips
- Room temperature sour cream and eggs make the fluffiest cake.
- Squeeze the streusel in your hand to make big clumps. They stay crunchy.
- Bake a day ahead for brunch. Coffee cake tastes even better the next day.
- Use a metal pan for even baking. Glass pans may need 5 extra minutes.
- Wrapped in a cake carrier with a bag of coffee, it makes a great neighbor gift.
Frequently Asked Questions
Does coffee cake have coffee in it?
Traditional coffee cake doesn’t. It is named for being served with coffee. Add instant espresso powder if you want coffee flavor.
Why is my coffee cake dry?
Usually it is overbaked or has too much flour. Spoon flour into the cup and level it, and start checking at 35 minutes.
Can I use Greek yogurt instead of sour cream?
Yes. Full-fat plain Greek yogurt works one-for-one and keeps the cake moist.
Can you make coffee cake ahead of time?
Yes. Bake it the day before, cool it, cover it and keep it at room temperature.
How do you keep the streusel from sinking?
Keep the batter thick and make the streusel in large clumps so it sits on top.
Setting up a brunch spread? Our coffee bar ideas for a party cover the drinks side.
Marcus Webb writes about home coffee for BrewElevate. He researches and compares brewing gear, beans and recipes so home brewers can make a better cup without overspending. His rule: if he wouldn’t be comfortable buying it himself, it doesn’t make the list.
