Description
Classic Cinnamon Streusel Coffee Cake is a moist and tender cake layered with a crunchy cinnamon sugar streusel, perfect for breakfast or an afternoon treat. Featuring a tender sour cream batter and a buttery cinnamon nut topping, this coffee cake delivers delightful textures and warm flavors in every bite.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Streusel Topping
- 1 cup light brown sugar, packed
- 1 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional)
Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt until evenly combined; set aside for later use.
- Cream Butter and Sugar: Using a mixer, cream the softened butter and granulated sugar together for about 3-4 minutes until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter mixture, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine Batter: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Start and end with dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake dense.
- Prepare Streusel Topping: In a separate bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter and nuts if using, mixing until the mixture forms coarse crumbs.
- Assemble the Cake: Spread half of the batter evenly into the prepared pan. Sprinkle half of the streusel topping over the batter. Repeat with remaining batter and streusel to create layers.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the cake to cool in the pan on a wire rack. Once cooled, if desired, mix powdered sugar, milk or cream, and vanilla extract to make a glaze and drizzle it over the top before serving.
Notes
- Ensure ingredients like eggs and sour cream are at room temperature for better mixing and texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- For a nut-free version, simply omit the walnuts or pecans.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be made a day ahead to enhance the flavors.
