Description
This classic coffee cake is the perfect blend of soft, fluffy cake with a cinnamon streusel topping. Ideal for breakfast, brunch, or an afternoon treat, it pairs wonderfully with a cup of coffee or tea. Made with sour cream and vanilla extract, it’s rich and moist, while the cinnamon layer and buttery streusel topping provide the perfect balance of sweetness and texture. Easy to make and incredibly satisfying, this coffee cake is sure to become a favorite.
Ingredients
Scale
- For the Streusel Topping:
- 1 cup (180g) brown sugar, packed
- 1 cup (125g) all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 1/2 cup (113g) unsalted butter, softened
- For the Cinnamon Layer:
- 1/4 cup (50g) sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- For the Cake Batter:
- 3 cups (375g) all-purpose flour
- 2 1/4 cups (450g) sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (230g) sour cream
- 1/4 cup whole milk
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Make the streusel topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Mash in softened butter until crumbly. Set aside.
- Prepare the cinnamon layer: In a separate small bowl, mix sugar, flour, and cinnamon. Set aside.
- Make the cake batter: In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Add softened butter and mix on medium-low speed until it resembles moist sand.
- Combine the wet ingredients: In a separate bowl, whisk together sour cream, milk, eggs, and vanilla. Add the wet ingredients to the dry mixture and beat until smooth. There may be a few lumps, which is fine.
- Assemble the cake: Spread half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and spread evenly. Finish with the streusel topping.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack. Let it cool completely before slicing and serving.
Notes
- You can substitute the sour cream with plain yogurt for a slightly lighter texture.
- For a nutty twist, consider adding chopped walnuts or pecans to the streusel topping.
- To make this cake gluten-free, use a gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Coffee Cake, Cinnamon Cake, Streusel Coffee Cake, Homemade Cake, Cinnamon Streusel Cake