Description
This Classic Coffee Cake features a tender, moist crumb with a delightful cinnamon swirl and a buttery streusel topping, perfect for pairing with your morning coffee or tea. The cake is layered with a sweet cinnamon-sugar mixture and topped with a crunchy streusel, creating a comforting and flavorful treat that is ideal for brunch or dessert.
Ingredients
Scale
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold and cut into small cubes
Cinnamon Swirl
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
Cake Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- Make the Cinnamon Swirl: In a small bowl, combine the brown sugar and cinnamon. Set aside.
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round or square cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Assemble the Cake: Spread half of the batter into the prepared cake pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top, smoothing it with a spatula. Sprinkle the remaining cinnamon-sugar mixture on top and gently swirl it into the batter with a knife or toothpick. Top with the streusel topping.
- Bake the Cake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve: Serve warm or at room temperature alongside your favorite coffee or tea. Enjoy!
Notes
- Use cold butter for the streusel topping to achieve a crumbly texture.
- Be careful not to overmix the batter to keep the cake tender.
- You can substitute sour cream with Greek yogurt for a slight tang.
- Make sure to swirl cinnamon sugar gently for a beautiful marbled effect without overmixing.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices slightly before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
