Cinnamon Streusel Sour Cream Cake Recipe - Vintage Kosher Cake Recipe

A moist, tender sour cream cake layered with sweet cinnamon streusel and topped with a buttery crumb topping—perfect for brunch, dessert, or coffee time.

Prep Time

20 minutes

Bake Time

45–50 minutes

Servings

10–12 servings

Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup milk

For the Cinnamon Streusel

3/4 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup chopped walnuts or pecans (optional)

For the Crumb Topping

1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
4 tablespoons cold butter, cubed

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the sour cream and milk until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
In a separate small bowl, combine the brown sugar, cinnamon, and nuts (if using) for the streusel.
Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and cold butter until crumbly.
Pour half of the cake batter into the prepared pan. Sprinkle evenly with the cinnamon streusel mixture.
Add the remaining batter and spread gently. Top with the crumb topping.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15–20 minutes before slicing and serving.