This sour cream coffee cake layers buttery vanilla cake with a cinnamon sugar swirl down the middle and a thick, crumbly streusel on top. The sour cream keeps it tender and moist without being heavy.
What I love about this cake is that hidden cinnamon layer. You spread half the batter, sprinkle cinnamon sugar across it, then cover it with the rest of the batter. When you slice into it, you get a gorgeous swirl running through the middle.
It’s the kind of cake that gets better the next day when the flavours have had time to settle in. Good for brunch, good with afternoon coffee, good straight from the pan while it’s still warm.
Why you’ll love this recipe
- Cinnamon in every bite: the swirl layer means you’re not just eating streusel on top — there’s a ribbon of cinnamon sugar baked right into the middle of the cake.
- Sour cream for moisture: this isn’t the dry, crumbly coffee cake that needs extra butter — sour cream keeps it soft and tender without making it dense.
- Actually crumbly streusel: cold butter rubbed into flour with a bit of cornstarch makes streusel that holds its shape and doesn’t turn into a greasy smear in the oven.
Ingredients
- Granulated white sugar
- Cinnamon
- Unsalted butter, room temperature
- Eggs, room temperature
- Sour cream
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cornstarch
- Unsalted butter, cold
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- 9×9 inch baking pan
- Electric hand mixer or stand mixer
- Fine-mesh strainer or sieve
Tips for making sour cream coffee cake with streusel
- Use cold butter for the streusel. If the butter’s too soft, it’ll just melt into the flour instead of forming crumbs. Cut it into chunks straight from the fridge, then work it in with your fingers until you’ve got pea-sized pieces. If it starts feeling greasy or too soft, put the bowl in the fridge for 5 minutes.
- Don’t overmix the cake batter after adding the flour. Once you sift in the dry ingredients, mix just until the streaks disappear. Overmixing develops gluten and makes the cake tough instead of tender.
- Spread the second layer of batter gently over the cinnamon sugar. You don’t need to cover it perfectly — dollop spoonfuls across the surface, then spread carefully with an offset spatula. A few gaps are fine. You’re not trying to seal it in completely.
- Bake until a toothpick comes out with just a few moist crumbs. This cake is meant to be moist, so a completely clean toothpick means it’s overbaked.
- Let it cool for at least 10 minutes before slicing. The cake needs time to set so it doesn’t fall apart when you cut into it. If you can wait until it’s fully cool, even better — the texture improves as it sits.
FAQ
Can I use Greek yogurt instead of sour cream? Yes, full-fat Greek yogurt works as a substitute. The cake will be just as moist, though the flavour will be slightly tangier. Avoid low-fat or non-fat yogurt — you need the fat content to keep the crumb tender.
How do I store this coffee cake and how long does it last? Keep it covered at room temperature for up to 3 days, or refrigerate it for up to a week. The flavours actually get better after a day or two as the cinnamon mellows and the cake softens. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months — thaw at room temperature or warm in the microwave for 15 seconds.
Can I make this ahead for brunch? Absolutely. Bake it the night before and leave it loosely covered on the counter. It’s honestly better the next day when the cinnamon swirl has had time to settle into the cake. If you want to serve it warm, reheat individual slices in the microwave for 10 to 15 seconds.
Why did my streusel sink into the cake instead of staying on top? Your butter was probably too soft when you made the streusel, so it melted into the batter instead of holding its shape. Make sure you’re using cold butter and working quickly — if the mixture starts feeling greasy, chill it before sprinkling it on. The cornstarch also helps keep the crumbs from melting too fast.
Make sure to tag me @theflournook on social media and leave a review below if you make this sour cream coffee cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
Happy baking!
Print
Cinnamon Streusel Coffee Cake
- Total Time: 1 hr 10 mins
- Yield: 9 servings 1x
Description
This sour cream coffee cake has a thick cinnamon streusel topping and a cinnamon sugar swirl baked right through the middle. Tender, moist, and even better the next day. Perfect for brunch or weekend baking.
Ingredients
Cinnamon Middle
- 1/4 cup (50 grams) white sugar
- 2 teaspoons cinnamon
Cake
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/3 cup (67 grams) white sugar
- 2 eggs, room temperature
- 3/4 cup (180 grams) sour cream
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
Streusel
- 1 cup (120 grams) all-purpose flour
- 1/2 teaspoon cornstarch
- 1/3 cup (75 grams) unsalted butter, cold and cut into 1-inch pieces
- 2 teaspoons cinnamon
- 1/4 cup (50 grams) white sugar
Instructions
Cinnamon Middle
- Mix the sugar and cinnamon together in a small bowl. Set aside.
Cake
- Preheat your oven to 355°F (180°C). Line a 9-inch square pan with parchment paper.
- Beat the butter and sugar together in a medium bowl until light and fluffy, about 3 minutes.
- Add the eggs and sour cream, then beat until everything’s combined and smooth.
- Sift the flour, baking powder, baking soda, and salt into the bowl. Mix just until you don’t see any dry streaks.
Streusel
- Whisk together the flour, cornstarch, cinnamon, and sugar in a small bowl.
- Add the cold butter pieces to the dry ingredients. Use your fingers to squeeze and rub the butter into pea-sized crumbs, making sure each piece gets coated in flour.
Assembly
- Spread half the cake batter into your prepared pan, smoothing it into an even layer.
- Sprinkle the cinnamon sugar mixture evenly over the batter.
- Dollop the remaining batter on top and gently spread it to cover the cinnamon layer.
- Scatter the streusel evenly over the top.
- Bake for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and serve warm or at room temperature.
Notes
If your streusel feels too soft to crumble, pop it in the fridge for 5 minutes before sprinkling. And yes, this is even better the next day when the flavours have had time to meld. :)
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Cake
- Method: Baking
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