Description
You need this recipe for a truly moist, buttery coffee cake featuring a generous layer of 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 teaspoon salt
- 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 Layer (Optional but Recommended):
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- For the Vanilla Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the cake batter.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch tube pan.
- Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt for the cake. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. This step builds the buttery texture you want.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Alternate adding the dry ingredient mixture and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix the batter.
- Assemble the Cake: Spread half of the cake batter evenly into your prepared pan.
- Create the Swirl (If using): In a small bowl, mix the brown sugar and cinnamon for the swirl layer. Sprinkle this mixture evenly over the batter in the pan.
- Top with Streusel: Sprinkle about two-thirds of the chilled streusel topping evenly over the cinnamon layer (or directly over the first layer of batter if skipping the swirl).
- Add Remaining Batter: Gently spoon the remaining cake batter over the streusel layer. Try not to press down.
- Final Topping: Sprinkle the remaining streusel topping over the top of the cake batter.
- Bake: Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil for the last 15 minutes of baking.
- Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
- Make the Glaze (Optional): While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm or cooled cake before slicing and serving.
Notes
- For the moistest cake, use full-fat sour cream and make sure your butter and eggs are at room temperature before mixing, except for the cold butter needed for the streusel.
- If you want even more streusel than cake, reserve a little extra butter and flour/sugar mixture to create a thicker topping layer.
- This cake tastes wonderful the next day, making it a great make-ahead brunch item.
- 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