Description
This Classic Coffee Cake is a moist and tender cake layered with a sweet cinnamon streusel topping. Perfect for breakfast or an afternoon treat, it combines the richness of sour cream and butter with a delightful crumbly cinnamon sugar topping baked to golden perfection.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prevent sticking.
- Prepare the Streusel Topping: In a medium bowl, combine the light brown sugar, flour, and ground cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- Prepare the Cake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Add the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed until the batter is smooth and well combined.
- Assemble the Coffee Cake: Spread half of the batter evenly into the prepared baking dish. Sprinkle half of the streusel topping over the batter. Carefully spread the remaining batter over the streusel layer, followed by the remaining streusel topping on top.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the coffee cake to cool in the baking dish before slicing. Serve warm or at room temperature for best flavor.
Notes
- You can add chopped nuts like walnuts or pecans to the streusel topping for extra crunch.
- Make sure the butter for the streusel is cold for the best crumbly texture.
- Use sour cream or Greek yogurt interchangeably for moistness.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat slices gently in the microwave for a warm treat.
