Tender coffee cake cinnamon streusel (Printable version)
Soft, buttery crumb cake topped with cinnamon streusel, perfect for morning or afternoon enjoyment.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1 cup sour cream
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Cinnamon Streusel
10 - 1/2 cup light brown sugar, packed
11 - 1/3 cup all-purpose flour
12 - 1 teaspoon ground cinnamon
13 - 1/4 cup unsalted butter, melted
14 - 1/2 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch square baking pan or line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy.
04 - Add eggs one at a time to the butter mixture, mixing after each addition, then blend in vanilla extract.
05 - Mix sour cream into the wet mixture until fully combined.
06 - Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
07 - In a separate bowl, mix brown sugar, flour, and cinnamon. Stir in melted butter until crumbly. Add nuts if desired.
08 - Spread half of the batter evenly in the pan, sprinkle half of the streusel over it, then layer the remaining batter and top with remaining streusel.
09 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow to cool in the pan for 15 minutes before slicing and serving.
# Expert advice:
01 -
- It's foolproof enough for beginners but impressive enough to serve at brunch without anyone knowing how simple it really was
- The tender, moist crumb keeps for days, which means you can actually enjoy leftovers with your coffee instead of rushing
- There's something deeply comforting about a cake that tastes like both breakfast and dessert, giving you permission to have it either way
02 -
- Don't skip the creaming step. This is where the tender texture comes from, not from some magic ingredient. I learned this the hard way by rushing through it once, and the cake was dense and heavy. Never again.
- Room temperature eggs and sour cream make the batter come together smoothly. Cold ingredients can cause the batter to look curdled, which made me panic the first time until I realized it still bakes beautifully.
- The streusel must go in the middle. If it's only on top, it burns. If it's only on the bottom, you lose that wonderful texture contrast. The two layers of streusel are the whole point.
03 -
- If your butter isn't soft enough, cut it into small cubes and let them come to temperature. Soft butter should leave a gentle indent when you press it with your finger, but shouldn't be greasy or melting.
- Toast your walnuts or pecans lightly in a dry pan for two minutes before chopping them. This deepens their flavor and adds a subtle sophistication to the streusel that guests always notice.