Description
A classic coffee cake with a tender crumb and a sweet cinnamon swirl, topped with a buttery streusel. Perfect for beginners.
Ingredients
- For the streusel topping:
- 1 cup (125g) all-purpose flour
- 1 cup (180g) brown sugar, packed
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 1/2 cup (113g) unsalted butter, softened
- For the cinnamon layer:
- 1/4 cup (50g) sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- For the cake batter:
- 3 cups (375g) all-purpose flour
- 2 1/4 cups (450g) sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (230g) sour cream
- 1/4 cup whole milk
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F. Butter or spray a 9 x 13-inch pan.
- Make the streusel layer: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly. Set aside.
- Make the cinnamon layer: In another small bowl, combine the sugar, flour, and cinnamon. Set aside.
- Begin making the batter: In the bowl of your mixer, add the flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine.
- Add the softened butter and beat on medium-low speed for 2 to 3 minutes, or until all of the butter is mixed in, and the mixture resembles moist sand.
- Combine the wet ingredients and finish the batter: In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined. Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are fine.
- Prepare the cake: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter. Spread the remaining batter over the top. Top with the crumble mixture.
- Bake the cake: Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake: Cool on a rack for 1 hour before serving.
- Store the cake: Remove from pan, cover with plastic wrap. Keep at room temperature for 1-2 days. To freeze, wrap in plastic then foil.
Notes
- Baking time may vary depending on your oven.
- Ensure butter is softened, not melted, for the streusel and cake batter.
- This cake can be made a day ahead and stored at room temperature.
- For freezing, wrap tightly in plastic wrap and then aluminum foil.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American