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Cinnamon Streusel Coffee Cake

A close-up of a moist slice of Cinnamon Streusel Coffee Cake on a white plate, with a full cake in the background.
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A tender coffee cake with a thick cinnamon streusel topping and a moist sour cream crumb.

Ingredients

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  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • For the Cake:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • For the Cinnamon Swirl (Optional):
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare the Streusel Topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  3. In a small bowl, whisk together flour, baking soda, and salt.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a separate small bowl, whisk the sour cream.
  7. Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Assemble the Cake: Spread half of the batter evenly into the prepared baking pan.
  9. Sprinkle half of the streusel topping over the batter.
  10. If using the cinnamon swirl, in a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the streusel.
  11. Spread the remaining batter evenly over the streusel layer.
  12. Sprinkle the remaining streusel topping over the top of the cake.
  13. Bake: Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  14. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a make-ahead option, you can prepare the streusel topping and store it in the refrigerator for up to 3 days.
  • This cake is delicious served warm or at room temperature.
  • For a more decadent treat, you can drizzle a simple glaze made from powdered sugar and milk over the cooled cake.
  • Consider this cake a great option for your next brunch gathering, pairing well with fresh fruit and coffee.
  • For a gluten-free meal plan, you can adapt this recipe using a gluten-free flour blend.

Nutrition

Find it online: https://carlacooking.com/cinnamon-streusel-coffee-cake/