Description
You need this easy recipe for a moist, buttery coffee cake featuring a generous cinnamon streusel topping. It is perfect for breakfast, brunch, or a simple dessert.
Ingredients
Scale
- For the Streusel Topping:
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
- For the Cinnamon Swirl (Optional Layer):
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- For the Vanilla Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch tube pan.
- Prepare the Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Prepare the Cake Batter: In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
- If making the cinnamon swirl layer, mix the swirl brown sugar and cinnamon in a small bowl.
- Assemble the Cake: Spread half of the cake batter into the prepared pan. If using the swirl, sprinkle the cinnamon sugar mixture evenly over this first layer of batter. Spread the remaining batter over the top.
- Generously sprinkle the prepared streusel topping evenly over the top layer of batter. You want a thick layer of crumb topping.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely tent the pan with foil for the last 10 minutes.
- Let the cake cool completely on a wire rack before slicing.
- Prepare the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
- For the moistest cake, use full-fat sour cream and ensure your butter and eggs are at room temperature before mixing.
- If you prefer a loaf cake, use a standard 9×5 inch loaf pan and reduce the baking time to about 40-45 minutes.
- This cake is best served the day it is made, but you can store leftovers covered at room temperature for up to three days.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 43
- Fiber: 1
- Protein: 4
- Cholesterol: 65