Description

This classic coffee cake recipe is soft, moist, and layered with a buttery cinnamon streusel. Perfect for breakfast, brunch, or an afternoon treat, its tender crumb and sweet, spiced swirl make it an irresistible addition to any table. Enjoy it with your morning coffee or as a cozy dessert.

Ingredients

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Cake Batter

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cinnamon Streusel

1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted

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Instructions

Prepare the Streusel: In a medium bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter until the mixture forms soft, crumbly clumps. Set aside.
Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter with the granulated sugar until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix Wet and Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients in two parts, alternating with sour cream, beginning and ending with flour. Mix just until combined; do not overmix.
Layer Batter and Streusel: Spread half of the batter evenly in the prepared baking pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter on top and carefully spread it to the edges. Finish with the remaining streusel evenly sprinkled over the top.
Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool slightly before slicing and serving.

Notes

For extra flavor, add 1/2 cup chopped toasted nuts (like pecans or walnuts) to the streusel.
Cake can be stored, tightly wrapped, at room temperature for up to 2 days or refrigerated for 5 days.
Works well as a make-ahead dessert for brunch and potlucks.
Optionally, drizzle with a simple powdered sugar glaze before serving.

Nutrition

Serving Size: 1 slice (1/9 of cake)
Calories: 340
Sugar: 22g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg