Save It A moist, tender coffee cake layered with a rich cinnamon-sugar streusel and finished with a crunchy crumb topping. Perfect for breakfast or brunch.
Growing up, cinnamon streusel coffee cake was always my family's weekend treat. The sweet aroma filled our kitchen, and every slice disappeared quickly alongside mugs of fresh coffee.
Ingredients
- Light brown sugar: 1/2 cup (100 g), packed
- All-purpose flour (for streusel): 1/2 cup (65 g)
- Ground cinnamon: 1 1/2 tsp
- Unsalted butter (streusel): 1/4 cup (60 g), cold and cubed
- Chopped pecans or walnuts (optional): 1/4 cup (30 g)
- All-purpose flour (for cake): 1 1/2 cups (195 g)
- Granulated sugar: 3/4 cup (150 g)
- Unsalted butter (cake): 1/2 cup (115 g), softened
- Large eggs: 2, room temperature
- Sour cream: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Vanilla extract: 2 tsp
Instructions
- Prepare Baking Pan:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) square baking pan.
- Make Streusel:
- In medium bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter with pastry cutter or fork until mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
- Cream Ingredients:
- In large bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract.
- Combine Dry Ingredients:
- In separate bowl, whisk flour, baking powder, baking soda, and salt.
- Mix Batter:
- Add half dry ingredients to wet mixture and mix just until combined. Add milk, then remaining dry ingredients, mixing until smooth. Do not overmix.
- Layer Cake and Streusel:
- Spread half cake batter into pan. Sprinkle with half streusel. Top with remaining batter and finish with rest of streusel.
- Bake:
- Bake for 35–40 minutes, or until toothpick inserted in center comes out clean.
- Cool and Serve:
- Cool in pan for 15 minutes before serving warm or at room temperature.
Save It This cake always brought our family together for lazy Sunday mornings, everyone reaching for an extra slice before starting the day.
Required Tools
Mixing bowls, electric mixer or whisk, pastry cutter or fork, 9-inch square baking pan, measuring cups and spoons, spatula
Notes
Substitute Greek yogurt for sour cream if desired. Try adding a drizzle of glaze (powdered sugar and milk) for extra sweetness. Pair with a cup of coffee or tea.
Nutritional Information
Calories: 345, Total Fat: 17 g, Carbohydrates: 44 g, Protein: 5 g per serving
Save It Your kitchen will smell amazing while this bakes. Enjoy warm with your morning coffee or as a sweet afternoon treat.
Recipe FAQs
- → What makes this coffee cake moist?
Sour cream and butter provide moisture and tenderness, ensuring a soft crumb in every bite.
- → Can I substitute sour cream?
Yes, Greek yogurt works well as a substitute without altering texture or flavor significantly.
- → How do I achieve the perfect streusel texture?
Use cold, cubed butter and mix just until coarse crumbs form for a crisp, crumbly topping.
- → Is this cake suitable for vegetarians?
Yes, all listed ingredients are vegetarian-friendly.
- → Can I add nuts to the streusel?
Absolutely. Chopped pecans or walnuts add crunch and complement the cinnamon flavor.
- → Which pan is best for baking?
A 9-inch square baking pan ensures even cooking and easy layering of cake and streusel.
- → How should I serve this cake?
Serve warm or at room temperature, ideally paired with coffee or tea for a complete experience.