Description
This Classic Cinnamon Streusel Coffee Cake is a tender, moist cake with a buttery cinnamon streusel topping that adds a delightful crunch. Perfect for breakfast, brunch, or an afternoon treat, this easy-to-make coffee cake features layers of rich batter and sweet cinnamon crumb, finished with a simple 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 and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this aside for later.
- Cream butter and sugar: Using a mixer, cream the softened butter and granulated sugar together until light and fluffy, which should take about 3 to 4 minutes for a smooth, aerated texture.
- Add eggs and vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract for flavor.
- Combine dry ingredients and sour cream: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix all together until just combined to avoid overmixing, which can toughen the cake.
- Make the streusel topping: In a separate bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter and nuts, if using, until the mixture becomes crumbly.
- Layer batter and streusel: Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the streusel topping evenly over the batter. Repeat by spreading the remaining batter over the streusel and topping with the rest of the streusel mixture.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked through.
- Cool and glaze: Remove the cake from the oven and allow it to cool in the pan on a wire rack. Once cooled, if desired, mix the powdered sugar, milk or cream, and vanilla extract to make a glaze and drizzle it evenly over the top before serving.
Notes
- Room temperature ingredients help create a smooth batter and better texture.
- Do not overmix the batter to keep the cake tender.
- Chopped walnuts or pecans add a lovely crunch but can be omitted for nut-free versions.
- The glaze is optional but adds a nice sweetness and finish.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
