Cinnamon Streusel Coffee Cake
Cinnamon Streusel Coffee Cake is a rich, comforting dessert that’s perfect for any occasion, from cozy brunches to casual gatherings. This Buttery Crumble Cake combines a soft, buttery base with a crunchy streusel topping, delivering warm cinnamon flavor in every bite. Customize it to your taste and enjoy a timeless treat that’s sure to impress!
Ingredients
Cake Batter:
- 1 cup 225g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs room temperature
- 1 ½ cups 360g sour cream
- 1 ½ tsp vanilla extract
- 2 cups 240g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
Streusel Topping:
- 1 cup 200g packed brown sugar
- 1 tsp ground cinnamon
- 1 ½ cups 150g chopped pecans or walnuts (optional)
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish to prevent sticking.
Prepare Batter
- In a large bowl, I cream 1 cup softened butter and 2 cups granulated sugar with a mixer until light and fluffy, about 3 minutes. I add 4 eggs one at a time, mixing well, then stir in 1 ½ cups sour cream and 1 ½ tsp vanilla extract. In a separate bowl, I whisk 2 cups flour, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 tsp cinnamon, then gradually add to the wet mixture, mixing until just combined for this Cinnamon Streusel Coffee Cake recipe.
Make Streusel
- In a small bowl, I mix 1 cup brown sugar, 1 tsp cinnamon, and 1 ½ cups chopped nuts (if using) for the streusel topping.
Assemble Cake
- I spread half the batter in the prepared dish, sprinkle with half the streusel, then add the remaining batter. I swirl the remaining streusel over the top with a knife for a marbled effect.
Bake
- I bake for 45–50 minutes until golden and a toothpick inserted in the center comes out clean. I let it cool for 10 minutes before serving.