Soft, fluffy, and topped with a cream cheese glaze, this Sour Cream Coffee Cake recipe is sweet, tender, and loaded with cinnamon streusel flavor! Bake it ahead of time for weekend brunches, holiday parties, and more!
Preheat the oven to 350 ° F. Butter and flour a 10-inch bunt pan or tube pan. Set aside. In the bowl of an electric mixer, add the butter and sugar. Cream for 4-5 minutes or until smooth and fluffy.
Add the eggs one at a time, scraping the edges of the bowl in between. Add the vanilla and sour cream, and mix just until combined. In a second large bowl, sift together the flour, baking powder, cornstarch, baking soda, and salt.
With the mixer on low, slowly add the flour mixture to the butter mixture until just combined. Use a spatula to stir again, ensuring the ingredients are well combined and the flour is fully incorporated.
Prepare streusel according to recipe. Spoon ½ the coffee cake batter into the prepared pan, spreading it out evenly with a knife.
Sprinkle ½ the streusel mixture on top, making sure it does not reach the edges of the pan. Repeat with the remaining batter and streusel. Bake for 45-50 minutes
Cool on a wire rack for 30 minutes. Carefully transfer the cake, streusel-side up onto a serving plate. Prepare glaze and drizzle evenly over the cake.