Description

A cozy and versatile treat featuring tender cake layers, a ribbon of cinnamon streusel, and a buttery crumb topping—perfect for breakfast, dessert, or anytime indulgence.

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup brown sugar (for streusel)
1/2 cup unsalted butter, softened (plus extra for streusel)
2 large eggs
1/2 cup milk (or buttermilk)
1/2 cup sour cream or plain yogurt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp vanilla extract
Optional: 1/2 cup chopped nuts or chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and grease or line an 8×8-inch pan.
Make streusel: Combine 1/2 cup brown sugar, 1/2 cup flour, 1 tsp cinnamon, pinch of salt, and 1/4 cup cold butter until crumbly. Chill while making batter.
In a bowl, whisk 2 cups flour, baking powder, baking soda, and salt.
Cream 1/2 cup softened butter with 3/4 cup sugar until light. Beat in eggs, one at a time, then vanilla.
Mix in sour cream and alternate adding dry ingredients and milk. Mix gently until smooth.
Spread half the batter in pan, sprinkle with half the streusel, then top with remaining batter and streusel. Swirl gently if desired.
Bake 35–40 minutes or until toothpick comes out with a few moist crumbs. Cool 10–15 minutes before serving.

Notes

Dust with powdered sugar or drizzle with vanilla glaze for extra flair.
Add blueberries or chopped apples for a fruity twist.
Make it dairy-free using plant-based alternatives.