Sour Cream Streusel Coffee Cake

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10Made this recipe

Serves: 12-16

Prep Time: 25 minutes

Cook Time: 45 minutes

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About Sour Cream Streusel Coffee Cake

The Sour Cream Streusel Coffee Cake with Vanilla Cream Cheese Glaze is the ultimate treat for brunch or a cozy afternoon snack. This tender, moist cake, enriched with the tangy richness of sour cream, is topped with a buttery streusel for the perfect balance of soft and crunchy textures. The finishing touch is a luscious vanilla cream cheese glaze that adds just the right amount of sweetness. This coffee cake is guaranteed to impress with its comforting flavors and irresistible layers.

Ingredients for Filling

1/4 cup Cinnamon Sugar

1/2 cup Pecans or Walnuts, chopped

Ingredients for Coffee Cake

2 cups All-Purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 cup (1 stick) Unsalted Butter, room temperature

1 cup Granulated Sugar

2 Large Eggs, room temperature

1 1/2 teaspoons Vanilla Extract

1 1/4 cup Sour Cream (full fat)

Ingredients for Vanilla Cream Cheese Glaze

8 ounces Cream Cheese, softened

1/2 cup Confectioners Sugar

1 tablespoon Vanilla Extract

3 teaspoons Unsalted Butter, melted

1/2 cup Whole Milk

Preparation

01Adjust the oven rack to the 2nd level position and preheat the oven to 350°F.

02Generously spray a 10” tube or bundt pan with a flour-based baking spray. Set aside.

03To make the Filling, combine the cinnamon sugar and chopped pecans (or walnuts) in a small mixing bowl. Set aside.

04In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set the dry mixture aside.

05Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1-2 minutes until creamy. Add in the sugar, eggs, and vanilla extract.

06Adjust the mixer speed to low and add in the dry mixture. Then add in the sour cream and mix until just combined.

07Spoon 1/2 of the batter into the greased 10” tube or bundt pan, then sprinkle with half of the filling. Repeat by adding the last of the batter and the last of the filling.

08Bake the coffee cake at 350°F for 40-45 minutes. Remove from oven and allow to cool for 10-15 minutes. If needed, gently run a butter knife along the edges of the pan to loosen the coffee cake from the sides of the pan.

09Invert onto a wire rack and allow for the coffee cake to cool completely before moving to a serving plate and pouring the glaze over the top.

10To make the Vanilla Cream Cheese Glaze, beat the cream cheese using a hand-held mixer or a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy. Add in the confectioners sugar, vanilla, and melted butter, and mix until completely blended. Add in the milk one tablespoon at a time until the glaze becomes a thick, but pourable consistency. To make it a thinner glaze, add in more milk, one tablespoon at a time. To make the glaze thicker, add in more confectioners sugar, one tablespoon at a time. Pour over the coffee cake, then serve.