Sour Cream Coffee Cake with Streusel Topping

 This sour cream coffee cake is super moist and pairs perfectly with your morning cup of Joe. The streusel topping is buttery, crumbly and so yummy!

This sour cream coffee cake is just what you need for that family brunch or just to enjoy on your own! The sour cream adds such a great flavor and texture to any cake and this is right up there! The streusel crumble and icing on top are the ideal finish for this delicious cake.

If you don’t like or you don’t have sour cream, you can simply substitute in Greek yogurt. You can also use Gluten Free All Purpose Flour for the regular all purpose flour to make this cake gluten free.

The streusel topping is so fun to make and the true star of the show here! If you like this cake recipe, you will love my Orange Olive Oil Cake or my Healthier Lemon Olive Oil Cake made with Almond Flour. All serve deliciously with a cup of coffee!

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sour cream coffee cake with streusel topping

prep time: 5minutes mins

cook time: 45minutes mins

total time: 50minutes mins

This sour cream coffee cake is super moist and pairs perfectly with your morning cup of Joe. The streusel topping is buttery, crumbly and so yummy!

equipment

• 8 inch cake pan
• Large mixing bowl
• Wire rack

ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup flour
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 pinch salt

streusel topping:

• 1/3 cup flour
• 1/3 cup brown sugar
• 2 tbs cold cubed butter, add an extra tbs of butter

icing:

• 1/2 cup powdered sugar
• 1 tbs milk

instructions

• Preheat oven to 350℉. Line an 8 inch cake pan with parchment paper.
• In a large bowl using an electric hand mixer, cream together butter and sugars. Add in sour cream, milk, egg and vanilla and mix to combine. Next sift in flour, cinnamon, baking powder, baking soda and salt and stir to combine. Transfer batter to your pan and spread out evenly.

streusel:

• In a small bowl, combine the flour, brown sugar and cold butter with your fingers. Combine gently to ensure you leave bigger crumbs. Sprinkle the crumble on top of the cake batter evenly. Bake for 40-45 minutes or until toothpick comes out clean. Allow cake to set in the pan for 10 minutes and then transfer to a wire rack to cool.

icing:

• In a small bowl, whisk together powdered sugar and milk until smooth. Allow cake to cool completely before drizzling the icing on top, in a zigzag motion.

notes

1. Store leftovers in an airtight container on your counter for 3-4 days.
2. Instead of using sour cream, use Greek yogurt.
3. You can use a 9 inch cake pan for this recipe too just decrease the bake time by 5 minutes or so.
4. Nutritional information is for 1 slice and includes the streusel crumble and icing finish!

nutrition

Calories: 396kcal | Carbohydrates: 42g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 93mg | Potassium: 87mg | Fiber: 2g | Sugar: 38g | Vitamin A: 502IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 1mg

author: Stella Drivas