Description

Indulge in the classic flavors of a tender and moist coffee cake with a sweet cinnamon streusel topping. This recipe is perfect for serving at breakfast or as a delightful dessert.

Ingredients

For the cake:

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

For the cinnamon streusel:

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts (optional)
2 tablespoons all-purpose flour
2 tablespoons cold butter (cut into small cubes)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch square or round baking pan.
Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix the wet ingredients: In a large bowl, cream the butter and sugar, add eggs, vanilla, and sour cream. Gradually add the dry ingredients and mix.
Make the streusel: Combine brown sugar, cinnamon, flour, nuts, and cold butter until crumbly.
Layer and bake: Pour half the batter, add half the streusel, remaining batter, and finish with streusel. Bake for 35–40 minutes.
Cool and serve: Let cool before slicing and serving.

Notes

This cake is delicious served warm or at room temperature.
You can use Greek yogurt in place of sour cream.
For a sweeter topping, drizzle with a simple powdered sugar glaze once cooled.