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Sour Cream Coffee Cake with Brown Sugar Streusel

Scott Phillips

Yield: Yields one 8-inch square cake.

Servings: nine.

Start breakfast by making this quick cake. After your eggs and bacon, cut still-warm pieces and serve them with coffee (and maybe a second glass of Champagne).


For the Streusel

  • 3-3/8 oz. (3/4 cup) all-purpose flour; more for the pan
  • 1/2 cup packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. table salt
  • 2-1/4 oz. (4-1/2 Tbs.) unsalted butter, melted; more if needed

For the Cake

  • 1/2 cup sour cream, at room temperature
  • 1 tsp. pure vanilla extract
  • 2 drops pure almond extract
  • 4 oz. (1/2 cup) very soft unsalted butter; more for the pan
  • 3/4 cup granulated sugar
  • 1 large egg yolk, at room temperature
  • 1 large egg, at room temperature
  • 1/4 plus 1/8 tsp. table salt
  • 5-1/4 oz. (1-1/3 cups) cake flour
  • 1 tsp. baking powder
  • 1/8 tsp. baking soda

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 95
  • Sodium (mg): 210
  • Carbohydrates (g): 51
  • Fiber (g): 1
  • Protein (g): 4


Make the streusel

  • In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy, when gently squeezed between your fingertips. If it seems dry, add more melted butter.

Make the cake

  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter the bottom and sides of a 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.

    In a small bowl, whisk the sour cream, vanilla, and almond extract.

    In a large bowl, cream the butter, granulated sugar, and egg yolk with a wooden spoon until blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.

    Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.

    Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.


Rate or Review

Reviews (9 reviews)

  • judex67 | 07/09/2019

    Been making streusel cake for 50 yrs and though this was good, it was not better than previous recipes I've been able to mix in one bowl. Far too many steps and dishes to clean up for working or busy cooks and takes too long. Especially detailed lengthy processes and pan prep. Spray the pan with baking spray...works just as well. Won't be making this version again.

  • user-3014472 | 01/28/2018

    Huge hit with the entire family! Have to double to make two 8" cakes because one only lasts 10 minutes. Thinking of adding blueberries to it next time...

  • sanni | 06/08/2013

    The streusel are awesome. I doubled the recipe for a 13x9 pan but next time I will only make 1.5 of the batter as I found there was too much of it. But with a little tweaking this will be a keeper!

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