Cinnamon Streusel Sour Cream Coffee Cake

My Aunt Pauline used to bake this traditional Jewish cake for special occasions. It’s commonly served at the meal following Yom Kippur or Shavuot, two holidays in the fall, and on Sabbath afternoons. My son adores it, so I bake it for special breakfasts and tea. You can add 1 1/4 cups of apple or pear slices or blueberries to the middle with the streusel for extra flavor.–Nina Simonds

Special Equipment: 9-inch Bundt or tube pan or a 9-inch springform pan

Cinnamon Streusel Sour Cream Coffee Cake Recipe

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • Serves 10 to 12


  • 2 tablespoons butter, for greasing the cake pan
  • For the streusel topping
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into tablespoon-size pieces
  • For the coffee cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream or whole-milk plain yogurt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk


  • 1. Preheat the oven to 350° (175°C). Butter a 9-inch Bundt or tube pan or a 9-inch springform pan.
  • 2. To make the Streusel Topping, mix together the brown and white sugars, flour, and cinnamon. Cut in the butter with a knife or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  • 3. Sift or mix together the flour, baking powder, baking soda, and salt. Using a hand-held electric mixer or by machine, beat the 1/2 cup butter and the sugar in another bowl until light and fluffy, about 3 minutes. Break in the eggs and beat lightly for another minute. Add the sour cream, vanilla extract, and milk and beat until smooth. Stir in the flour mixture and beat evenly.
  • 4. Pour a little less than half of the batter into the Bundt pan and smooth the top. Sprinkle in half of the streusel. Add the remaining batter, covering the streusel, and sprinkle the top with the remaining streusel.
  • 5. Bake the cake on the middle shelf of the oven for about 45 to 50 minutes, until a cake tester or a knife comes out clean. Set on a rack and let cool in the pan for about 10 minutes. Invert onto a dinner plate and serve warm or at room temperature.
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Recipe Testers Reviews

Mary Capps

Sep 11, 2005

This coffee cake was absolutely wonderful. At first, the manner of adding ingredients seemed a bit fussy for a cake batter, but it was well worth it. The cake was moist, delicious, and not too sweet. After having made it once, I think preparing it in the future will go much more quickly and it will be prepared again!

Dena Eran

Sep 11, 2005

So I asked, “How could this recipe be any better than the half-dozen coffee cake recipes in my file?” Well, it just is. This was absolutely the lightest, fluffiest, and tastiest coffee cake yet. My husband loved it so much I was not allowed to give any away to the neighbors. Easy to make and a lovely addition to the “afternoon tea” collection.

Jeremy Schweitzer

Sep 11, 2005

I made this cake for a family gathering, and although the number of servings was correct, my family didn’t think it was enough. The cake had great texture and flavor and was very easy to make. Next time I’ll try adding the apples as suggested in the introduction.

Tracy Hahn-Burkett

Sep 11, 2005

The best thing about this cake is that it is so easy to make. Also, my house smelled fantastic while it was baking. When I tried it warm from the oven, I found it to be very light with a fluffy texture, which was complemented nicely by the crunch of the streusel. I could easily imagine putting apples or blueberries in the middle of the cake as suggested by the author; apples in particular would work well.

Suzanne Fortier

Sep 11, 2005

About a year ago, I was looking for an apple cake recipe. I discovered this recipe, which stated that you could add apples if desired. Well, I’ve now made the cake about a million times, always with apples, sometimes adding chopped walnuts to the streusel. Every time I make this recipe, it turns out perfect, light, and not overly sweet. It’s the second-most requested sweet in the house (brownies are first). Today I had some very ripe Bartlett pears lying around and I used them in this delightful and easy-to-make cake. On a scale of one to ten, this rates an 11+! This would be great for a brunch.

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