Description
Classic Cinnamon Streusel Coffee Cake is a moist, tender cake layered with a buttery cinnamon streusel topping. Perfect for breakfast or an afternoon treat, this delicious coffee cake combines the rich flavors of cinnamon, buttery streusel, and a hint of vanilla in every bite.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 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
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Streusel Topping
- 1 cup light brown sugar, packed
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
- 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 and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: Using a mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes. This step incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, fully incorporating each before adding the next, followed by the vanilla extract to add flavor.
- Combine Batter: Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream. Mix each addition just until combined to avoid overmixing and a dense cake.
- Prepare Streusel: In another bowl, mix the brown sugar, flour, and cinnamon. Stir in the melted butter and nuts (if using) until the mixture becomes crumbly and well combined.
- Layer Batter and Streusel: Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the streusel over the batter. Repeat with the remaining batter and streusel, creating two layers.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Glaze: Allow the cake to cool in the pan on a wire rack. If desired, mix the powdered sugar, milk (or cream), and vanilla extract to make a glaze and drizzle it over the cooled cake before serving.
Notes
- Ensure all ingredients like eggs and sour cream are at room temperature for better mixing and texture.
- Use parchment paper for easy removal and cleaner slicing.
- Walnuts or pecans can be omitted or substituted with your favorite nuts or seeds.
- Do not overmix the batter to keep the cake light and fluffy.
- The glaze is optional but adds extra sweetness and a beautiful finish.
