Cinnamon Streusel Sour Cream Coffee Cake

The secret to an irresistibly moist coffee cake? Sour cream!

This old-fashioned Cinnamon Streusel Coffee Cake combines a tender, buttery crumb with warm cinnamon and a delicious brown sugar topping. Made with rich, creamy Avalon Organic Sour Cream, it's the perfect treat for slow mornings, afternoon coffee or sharing around the table.

Simple ingredients, homemade goodness and a recipe worth making again!

Prep Time: 20 minutes
Bake Time: 40–50 minutes
Servings: 9–12

Ingredients

For the Cake

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup Avalon Organic Sour Cream
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

For the Cinnamon Streusel

  • ½ cup brown sugar, packed
  • â…“ cup all-purpose flour
  • 2 tsp ground cinnamon
  • ¼ cup cold butter, cubed
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat the oven. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper.
  2. Prepare the streusel. In a small bowl, combine brown sugar, flour and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in chopped nuts if using. Set aside.
  3. Cream the butter and sugar. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2–3 minutes.
  4. Add the wet ingredients. Beat in eggs one at a time, followed by vanilla extract. Mix in the Avalon Organic Sour Cream until combined.
  5. Combine the dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  6. Make the batter. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
  7. Layer the cake. Spread half the batter evenly into the prepared baking pan. Sprinkle with approximately one-third of the cinnamon streusel mixture.
  8. Add the topping. Carefully spread the remaining batter over the streusel layer. Sprinkle the remaining streusel evenly over the top.
  9. Bake. Bake for 40–50 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover with aluminum foil.
  10. Cool and serve. Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve slightly warm or at room temperature.

Homestead Hack 💡

The Secret to a Beautifully Moist Cake!

Ever wonder why some homemade cakes stay soft and tender for days? The secret might already be sitting in your refrigerator!

Adding sour cream to cake batter brings extra moisture, richness and a gentle tang that balances sweetness beautifully.

For the best results, allow your sour cream, butter and eggs to come to room temperature before mixing. This helps the ingredients blend more evenly and creates a smoother batter.

Make It Your Own!

Try adding fresh blueberries, a handful of chocolate chips or a pinch of nutmeg to the batter for a delicious twist.

For an extra-special finish, drizzle the cooled cake with a simple vanilla glaze made from powdered sugar and a splash of milk.