This warm and indulgent sour cream coffee cake is super moist, fluffy and has flavors of cinnamon, vanilla, and coffee. Enjoy it over and over again with a cup of coffee or a chilled glass of milk.
- 1¼ cup all-purpose flour
- ⅔ cup brown sugar
- 1 tablespoon cinnamon
- ½ cup unsalted butter, melted (1 stick)
- 2¼ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup unsalted butter, room temperature
- 1¼ cup granulated sugar
- 1 tablespoon instant coffee granules
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup sour cream
- 1½ cup powdered sugar
- 3-4 tablespoons milk
- ¼ teaspoon cinnamon
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Combine flour, brown sugar, cinnamon and melted butter in a bowl. Mix until lumps form. Do not overmix. Set aside.
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Preheat oven to 350 F. Spray a 9x13 inch baking dish with cooking spray, set aside.
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Combine flour, baking powder, baking soda, salt, and cinnamon until well combined.
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In another bowl, beat together butter and sugar for 3-4 minutes, scraping down the sides of the bowl.
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Dissolve instant coffee in vanilla extract and add to the bowl. Beat in eggs, one at a time.
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Add the flour mixture, continue to beat. Add sour cream and beat until batter is well combined.
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Pour batter into greased baking dish and spread it out evenly in the dish. Sprinkle the top with half of the streusel. Place into the oven and bake for 30-35 minutes, until cake is almost done. The edges of the the cake should be set. A toothpick inserted into the center of the cake should come out almost clean with a few moist crumbs. Remove from oven and sprinkle with remaining streusel.
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Return back to oven and bake for 5-10 minutes, until toothpick inserted into the center of the cake comes out completely clean. Let cook 10 minutes.
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Whisk together the powdered sugar, milk, and cinnamon until smooth. Drizzle diagonally across the cake. Slice and serve.