Description
This classic coffee cake recipe features a moist, tender crumb with a rich vanilla and sour cream base, topped with a generous cinnamon-sugar streusel. Perfect for breakfast or an afternoon treat alongside your favorite cup of coffee.
Ingredients
Cake Batter
- 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 teaspoon baking soda
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step integrates air to help create a tender cake.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition to ensure even incorporation. Then, blend in the vanilla extract and sour cream, which add moisture and richness.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing and toughening the cake.
- Make Streusel Topping: In a medium bowl, combine brown sugar, granulated sugar, cinnamon, and flour. Stir in the melted butter until the mixture resembles coarse crumbs, forming the streusel.
- Assemble the Cake: Spread half of the batter evenly into the prepared baking dish. Sprinkle half of the streusel mixture over the batter, then pour and spread the remaining batter on top. Finish by sprinkling the rest of the streusel evenly over the top.
- Bake: Bake the cake in the preheated oven for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing and serving. This lets the flavors meld and makes cutting easier.
Notes
- For extra flavor, you can add chopped nuts such as walnuts or pecans to the streusel topping.
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake tender.
- If you prefer a moister cake, slightly increase the sour cream by a few tablespoons.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
