Description
This Classic Cinnamon Streusel Coffee Cake is a moist, tender cake layered with a crunchy cinnamon streusel topping. Perfect for breakfast, brunch, or an afternoon treat, this cake combines a creamy sour cream base with a sweet cinnamon nut crumb topping and an optional vanilla glaze for extra indulgence.
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 Oven 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 prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, which typically takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Then add the vanilla extract and mix well.
- Combine Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined to avoid overmixing, which can make the cake tough.
- Prepare Streusel: In a separate bowl, combine the brown sugar, flour, and ground 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 mixture evenly over the batter. Repeat the layering with the remaining batter and streusel topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Glaze: Allow the cake to cool in the pan on a wire rack. Once cooled, if desired, prepare the glaze by mixing powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cake before serving.
Notes
- Use room temperature ingredients to ensure smooth mixing and better texture.
- For a nut-free version, simply omit the nuts in the streusel.
- The glaze is optional but adds a lovely sweetness and moisture to the cake.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap it tightly and freeze for up to 3 months. Thaw before serving.
