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Irresistible Coffee Cake with Brown Sugar Cinnamon Streusel

A buttery moist sour cream coffee cake with a hidden cinnamon swirl, a generous brown sugar streusel topping, and an optional vanilla glaze that makes it the ultimate crowd-pleasing breakfast and brunch bake.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices/people
Calories: 410
Ingredients Equipment Method

Ingredients
  

Cake:
2 and 1/2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup unsalted butter (softened)
1 and 1/4 cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup full-fat sour cream
1/4 cup whole milk
Filling:
1/3 cup light brown sugar
1 and 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Streusel:
1 cup all-purpose flour
2/3 cup light brown sugar
1 and 1/2 tsp cinnamon
1/4 tsp salt
1/2 cup cold unsalted butter (cubed)
1/2 cup chopped pecans (optional)
Optional Glaze:
1 cup powdered sugar
2 to 3 tbsp milk
1/2 tsp vanilla extract

Equipment

  • 1 9x13 inch baking pan, or a 10-inch tube pan, or two 8-inch square pans
  • 1 Stand mixer or hand mixer with paddle attachment
  • 2  large mixing bowls
  • 1 Pastry cutter or fork for the streusel
  • 1 rubber spatula
  • 1 offset spatula
  • 1 Wire cooling rack
  • 1 parchment paper

Method
 

Preheat oven to 350 degrees Fahrenheit. Grease and line a 9x13 inch pan with parchment.
    Make streusel: mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. Add pecans. Refrigerate.
      Mix cinnamon sugar filling ingredients together in a small bowl and set aside.
        Beat butter and sugar on medium-high for 3 to 4 minutes until fluffy and pale.
          Add eggs one at a time then vanilla. Mix until incorporated.
            Alternate adding flour mixture and sour cream and milk mixture into the batter in three and two additions. Mix until just combined.
              Spread half the batter in the pan. Sprinkle cinnamon filling evenly. Spread remaining batter gently on top.
                Scatter cold streusel over the batter. Bake 38 to 45 minutes until golden and a skewer comes out with moist crumbs.
                  Cool 20 to 25 minutes. Drizzle optional glaze. Slice and serve warm.