A moist and buttery coffee cake topped with a crunchy cinnamon streusel, perfect for breakfast, brunch, or dessert. This crowd-pleaser is easy to make and pairs wonderfully with a warm cup of coffee or tea.
- 2.25 cups all-purpose flour (sifted)
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup sour cream (or plain yogurt)
- 1 tsp vanilla extract
- 0.75 cup brown sugar (packed)
- 0.5 cup all-purpose flour
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg (optional)
- 0.25 cup unsalted butter (cold, cubed)
- 0.75 cup powdered sugar
- 2 tbsp milk
- 0.25 tsp vanilla extract
- 1 Prepare the Streusel
- In a bowl, mix brown sugar, flour, cinnamon, and nutmeg.
- Add cubed butter and rub with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Set aside.
- 2 Preheat and Prepare Baking Pan
Preheat the oven to 180°C. Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
- 3 Mix Dry Ingredients
In a medium bowl, sift together flour, baking powder, baking soda, and salt.
- 4 Cream Butter and Sugar
In a large mixing bowl, cream softened butter and sugar using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
- 5 Add Eggs, Sour Cream, and Vanilla
Beat in eggs one at a time, followed by sour cream and vanilla extract, mixing until smooth.
- 6 Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- 7 Assemble the Cake
- Pour half the batter into the prepared pan and spread evenly. Sprinkle half the streusel topping over the batter.
- Add the remaining batter and spread gently, then top with the remaining streusel.
- 8 Bake
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before serving.
- 9 Optional Glaze
Mix powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over the cooled cake before slicing.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Variations: Add chopped nuts (walnuts or pecans) to the streusel for extra crunch.
- Tip: For a richer flavor, substitute some of the granulated sugar in the cake batter with brown sugar.