Cinnamon Streusel Coffee Cake (with sour cream and easy glaze)
This is an irresistible glazed homemade coffee cake with a delectable cinnamon swirl, a rich batter with sour cream, and a crunchy pecan streusel. Topped with a generous layer of sweet glaze, it's the ultimate brunch addition or afternoon snack cake to enjoy with a cup of coffee.
Servings 8 servings
Ingredients
Streusel crumb topping and filling:
- ½ cup brown sugar packed, light or dark
- ½ cup all-purpose flour cake flour also works
- 1 teaspoon ground cinnamon
- 2 teaspoons unsweetened cocoa powder
- pinch of salt
- 4 tablespoons unsalted butter cold and diced
- ½ cup coarsely chopped pecans or walnuts
Sour cream cake:
- 1 cup unsalted butter at room temperature
- 1 ½ cups sugar
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour cake flour also works
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup regular sour cream at room temperature
Powdered sugar glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice approximate amount
Instructions
- Preheat oven to 350ºF (180ºC).
Make the easy streusel:
- In a medium bowl, stir ½ cup brown sugar, ½ cup all-purpose flour, 1 teaspoon ground cinnamon, 2 teaspoons unsweetened cocoa powder and a pinch of salt until combined.
- Scatter 4 tablespoons unsalted butter, cold and in small pieces, and work with your hands or a dough cutter until it's clumpy with no dry spots.
- Add ½ cup coarsely chopped pecans and mix. Reserve. If making ahead, keep refrigerated in an airtight container.
Make the vanilla cake:
- Butter or spray a 10-inch or 10-12 cup tube cake pan (see Notes below) and line the bottom with parchment paper.
- In a large bowl, cream 1 cup unsalted butter, softened, and add 1 ½ cups sugar gradually, beating until creamy, 3 minutes. Use an electric mixer or a stand mixer with the paddle attachment.
- Add 3 eggs, one at a time, beating well after each one. Add 2 teaspoons vanilla extract and mix to combine.
- Add the sifted dry ingredients: 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in 3 parts, alternating with 1 cup regular sour cream in 2 parts. This means you start and end with flour. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Mix well but don't overbeat. The cake batter will be thick and velvety.
Assemble the coffee cake:
- Put half of this mixture in the prepared pan. Smooth it with the back of a damp spoon (it will glide more easily) and scatter half of the streusel mixture over it.
- Drop mounds of remaining batter mixture by tablespoons and carefully smooth it with the back of a spoon (if it sticks, dampen the spoon again).
- Sprinkle the remaining streusel over it.
- Bake for 50-60 minutes, until a cake tester or toothpick comes out dry. It may take longer depending on your oven and the pan used.
- Let it cool on a wire rack for 10-15 minutes. Use a flat knife to carefully loosen the edges that might be stuck due to the sugar in the streusel.
- Let cool completely on a wire rack before removing. Place a wire rack on top of the pan and carefully turn it upside down.
- Transfer to a plate and glaze.
Make the glaze:
- Mix 1 cup powdered sugar and 2 tablespoons lemon juice in a small-medium bowl until creamy and no lumps remain.
- Pour over the cold cake and let it drip down the sides. Let it set and dry before cutting and serving.
- It keeps for a few days, well wrapped, at room temperature.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Damp spoon: to easily spread the second layer of cake batter, run the back of a spoon under tap water, shake off excess and use the damp spoon to spread the mixture.
Storing: leftovers can be left at room temperature for 3 days. Always cover it well with plastic wrap, a cake dome or use an airtight container. You can freeze it for a month and thaw it at room temperature, unwrapped.
