Description
Indulge in the irresistible flavors of this delectable coffee cake with a buttery crumb topping. Perfect for breakfast or as a dessert, this moist and tender cake is sure to become a favorite in your home.
Ingredients
Scale
For the cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cinnamon streusel:
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×9-inch baking dish or line it with parchment paper.
- Cake preparation: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet, mixing until just combined.
- Prepare streusel: Mix all streusel ingredients until crumbly.
- Layer and bake: Spread half of the batter in the pan, sprinkle with half of the streusel, add remaining batter, and top with remaining streusel. Bake for 40-45 minutes.
- Finish: Cool slightly before drizzling with glaze, if desired.
Notes
- This coffee cake is best enjoyed warm but can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
