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Moist Coffee Cake Recipe with Cinnamon Streusel

Moist Coffee Cake Recipe

A tender vanilla sour-cream coffee cake layered with cinnamon-brown-sugar streusel and chopped nuts. This easy 9 x 13-inch cake makes 12–16 servings and is ideal for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Streusel
  • 1 cup Light brown sugar, packed
  • 1 cup All-purpose flour
  • 1 cup Chopped walnuts or pecans
  • 2 teaspoons Ground cinnamon
  • 1/2 cup Unsalted butter, melted
Cake
  • 3 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 eggs Large eggs, preferably room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup Full-fat sour cream

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan, and line the bottom with parchment paper if desired.
  2. Combine the brown sugar, flour, chopped walnuts or pecans, and cinnamon for the streusel. Stir in the melted butter until coarse, moist crumbs form, then set aside.
  3. Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
  4. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
  5. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. Add the dry ingredients in two or three additions, alternating with the sour cream. Mix only until no dry streaks remain.
  7. Spread half of the batter in the prepared pan and sprinkle approximately half of the streusel evenly over it.
  8. Gently spread the remaining batter over the streusel, then cover the top with the remaining streusel.
  9. Bake for 45–50 minutes, until the center is set and a toothpick inserted into the cake portion comes out with only a few moist crumbs.
  10. Cool the cake in the pan for at least 20 minutes before cutting. It becomes easier to slice after cooling further.

Notes

Use full-fat sour cream and room-temperature eggs and butter for the smoothest batter and best texture. Avoid overmixing after adding the flour. Store covered at room temperature for a short period or refrigerate for longer storage; bring chilled slices closer to room temperature before serving.