This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.
For the streusel:
1 ⅓ cup all-purpose flour
¾ cup light brown sugar, packed
1 Tbsp cinnamon
½ tsp ground nutmeg
¾ cup unsalted butter, melted
For the cake:
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking powder
1 tsp cinnamon
½ cup sour cream
Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
Pour half the batter into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don't worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!
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