This classic Coffee Cake with Streusel Topping is a soft, buttery cake with a deliciously crunchy cinnamon-sugar crumb topping. Perfect for breakfast, brunch, or as an afternoon treat with coffee, this easy-to-make cake is rich in flavor, moist in texture, and irresistibly satisfying.
- 1/2 cup brown sugar (100g)
- 1/2 cup all-purpose flour (62g)
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter (56g)
- 1 1/2 cups all-purpose flour (187g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (113g)
- 3/4 cup granulated sugar (150g)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup sour cream (120g)
- 1/4 cup whole milk (60ml)
- 1 Prepare the Streusel Topping
In a mixing bowl, combine brown sugar, flour, and cinnamon.
Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- 2 Preheat the Oven & Prepare the Baking Pan
Preheat the oven to 175°C (350°F).
Grease a 9-inch (23 cm) square or round baking pan and lightly dust it with flour or line with parchment paper.
- 3 Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in sour cream and milk until combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until smooth.
- 4 Assemble the Cake
Pour the cake batter into the prepared pan, spreading it evenly.
Sprinkle the streusel topping generously over the batter.
- 5 Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool in the pan for 10 minutes before slicing.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Make-Ahead Option: You can prepare the streusel topping in advance and refrigerate it for up to 2 days before use.
- Variations: Add chopped nuts (walnuts or pecans) to the streusel for extra crunch. Swap sour cream for Greek yogurt for a tangier flavor.