Description
This Classic Cinnamon Streusel Coffee Cake is a tender, moist, and richly flavored cake perfect for breakfast or dessert. Featuring a buttery cinnamon streusel topping that adds a delightful crunch and sweetness, this coffee cake combines simple pantry ingredients to create a comforting and delicious treat to enjoy with your morning coffee or afternoon tea.
Ingredients
Scale
Cake
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
Streusel
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 tbsp all-purpose flour
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent sticking.
- Cream butter and sugar: In a medium bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- Add eggs and vanilla: Beat in the eggs one at a time to fully combine, then stir in the vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture. This will ensure a smooth and moist batter.
- Prepare streusel topping: In a small bowl, mix together the brown sugar, granulated sugar, ground cinnamon, melted butter, and flour until crumbly to form the streusel.
- Layer batter and streusel: Pour half of the cake batter into the prepared pan, spreading it evenly. Sprinkle half of the streusel mixture evenly over the batter.
- Add remaining batter: Pour the remaining batter over the streusel layer, spreading it evenly to cover the streusel.
- Top with streusel: Sprinkle the remaining streusel mixture evenly on top of the batter to create a crunchy topping.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 15 minutes before slicing and serving to let it set properly.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Alternating dry ingredients with sour cream prevents overmixing and keeps the cake tender.
- You can use a square or round 9-inch pan depending on your preference.
- Store leftover coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, you can add chopped nuts like walnuts or pecans to the streusel mixture.
- Allow the cake to cool completely if you plan to refrigerate it to maintain texture and flavor.
