Description
A classic coffee cake with a tender, moist crumb and a sweet, crumbly cinnamon streusel topping. This easy-to-make breakfast or dessert treat features sour cream for extra moisture and rich flavor, perfect for pairing with your morning coffee or afternoon tea.
Ingredients
Scale
Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish thoroughly to prevent sticking.
- Make the streusel topping: In a medium bowl, combine brown sugar, cinnamon, flour, and cold cubed butter. Use a fork or pastry cutter to blend the ingredients until the mixture becomes crumbly and resembles coarse crumbs. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer or whisk until the mixture is light, fluffy, and pale in color.
- Add eggs and flavorings: Beat the eggs into the creamed butter and sugar one at a time, ensuring each is fully incorporated. Then stir in vanilla extract and sour cream until smooth and combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt to distribute the leavening evenly.
- Mix dry ingredients into wet: Gradually fold the dry flour mixture into the wet batter, mixing just until no flour streaks remain. Avoid overmixing to keep the cake tender.
- Assemble layers: Spread half of the batter evenly into the prepared baking dish. Sprinkle half of the streusel topping over the batter layer. Repeat with the remaining batter and the remaining streusel topping to create two layers.
- Bake the coffee cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool and serve: Allow the coffee cake to cool completely in the pan before slicing and serving to help it set and maintain its structure.
Notes
- You can add 1/2 cup chopped nuts like pecans or walnuts to the streusel topping for added crunch and texture.
- This coffee cake pairs perfectly with a hot cup of coffee or tea, making it an ideal breakfast or snack treat.
