top of page
Sinful Cinnamon Sour Cream Coffee Cake with Streusel

Try saying that five times, fast! But lt’s face it; GF baked goods run the gamut of quality. This recipe for cinnamon sour cream coffee cake is utterly delicious, creamy, and plenty of streusel! The vanilla drizzle is literally the icing on the cake. While not in bun form, the cinnamon-vanilla-icing combo is undeniably in the realm of the “Cinna-you-know-who” buns that people adore! Not the quickest to make, this recipe is still worth it!

Sinful Cinnamon Sour Cream Coffee Cake with Streusel

Prep Time:

Awhile...

25 min.

25 min.

INGREDIENTS

Streusel:

  • 3 cups      cup for cup GF flour, spooned and leveled (I like King Arthur for this recipe)

  • 1 cup brown sugar, packed

  • ½  cup granulated sugar

  • 1 tsp kosher salt

  • 2 tbs cinnamon

  • 1 cup (2 sticks) butter, melted

For the cake

  • 2 ¼ cups cup for cup GF flour, spooned and leveled (I like King Arthur for this recipe)

  • 1 1/4 cups granulated sugar

  • 1 tbs baking powder

  • ¾ tsp baking soda

  • ¾ tsp kosher salt

  • ¾ cup (1 ½ sticks) butter, softened but still cool

  • ½ cup sour cream

  • 4 large  eggs

  • 1 cup sour cream

  • 1 tbs vanilla extract

For the icing

  • ¼ cup (half stick) butter, very soft

  • 1 tsp vanilla extract

  • ½ tsp kosher salt

  • ¼ cup milk, more to taste

  • 2 cups powdered sugar

Great for:

Breakfast

​

​

​

Dessert

lunchbok icon.png
bakesale3.png

recipe notes

- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled. - This cake will keep well covered on the counter for 2-3 days. After that, refrigerate. - Cooking times here are with a glass pan. If you use a metal pan, the bake time WILL be shorter. Start testing with a toothpick a few minutes earlier than suggested.

STEPS

  1. Preheat the oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick      spray or rub with butter.

  2. For   the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 tsp salt, and 2 tbs cinnamon.

  3. Melt 1 cup butter in a small bowl. Pour into the larger bowl and stir the butter into the flour. The result should resemble like wet, chunky sand. Don't smooth it out.

  4. For the cake: In a large bowl or stand mixer, whisk together 2 ¼ cups flour, 1 ¼  cups sugar, 1 tbs baking      powder, ¾  tsp baking soda, and ¾ tsp salt.

  5. Chop ¾ cup softened butter into chunks. The butter should sit out of the fridge for several minutes but it should not be creamy or squishy.

  6. Add the chopped butter and ½ cup sour cream to the flour mixture. Use the paddle attachment (or electric beaters) to blend the butter until it all forms a ball. It may be necessary to scrape the bottom and sides of the bowl for this to happen. Don't over mix, just beat until all the butter is incorporated.

  7. In another large bowl, whisk 4 eggs, 1 cup sour cream, 1 tbs vanilla until well blended.

  8. Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another minute until the batter is light and fluffy.

  9. Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.

  10. Spread another 2 cups batter on top and spread it around as best you can.

  11. Add another 1 cup streusel on top.

  12. Add the rest of the batter and spread evenly.

  13. Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out.

  14. Bake the cake at 350 for 25 minutes.

  15. Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.

  16. Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.

  17. Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.

  18. Make the icing: In a medium bowl, beat ¼  cup butter until smooth. (If butter us super soft you can use a whisk.)

  19. Add 1 tsp vanilla, ½ tsp salt, ½ cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.

  20. Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving.

© 2020 by House of "S". 

bottom of page