Description
This Classic Coffee Cake features a tender, moist crumb enhanced by a rich sour cream base and a delightfully crunchy cinnamon streusel topping. Perfectly balanced sweetness and spice make it an ideal treat for breakfast or afternoon coffee breaks.
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 flour a 9×13-inch baking dish to prevent sticking.
- Prepare the Streusel Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside the topping.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well blended. Add the softened butter, sour cream, eggs, and vanilla extract. Beat with an electric mixer on medium speed until the batter is smooth and thoroughly combined.
- Assemble the Coffee Cake: Spread half of the cake batter evenly into the prepared baking dish. Sprinkle half of the streusel topping over the batter. Spread the remaining batter evenly on top of the streusel layer. Finally, sprinkle the remaining streusel topping over the batter.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the coffee cake to cool in the baking dish before slicing. Serve warm or at room temperature alongside your favorite coffee or tea.
Notes
- For a stronger cinnamon flavor, you can add an extra 1/2 teaspoon of cinnamon to the streusel topping.
- Make sure the butter for the streusel is cold to achieve the perfect crumbly texture.
- Allow the cake to cool slightly before cutting to maintain the structure and prevent crumbling.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices in the microwave for about 15 seconds to enjoy warm.
