Description
A classic and easy-to-make coffee cake featuring a soft, moist crumb topped with a buttery cinnamon streusel. This recipe uses simple pantry ingredients and comes together quickly, making it perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- Dash of salt
- ¼ cup unsalted butter, melted
Cake Batter
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 egg
- 1 egg yolk
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare Streusel: In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line the bottom and sides of an 8-inch square baking pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the room temperature butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. Add the egg, egg yolk, sour cream, and vanilla extract, mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Incorporate Dry Into Wet: Gradually fold the dry ingredients into the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cake tender.
- Assemble Cake: Pour the batter into the prepared pan and spread it evenly. Evenly sprinkle the streusel topping over the batter and use a knife to lightly swirl it into the surface for a marbled effect.
- Bake: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack before slicing. Serve and enjoy your delicious coffee cake!
Notes
- Ensure butter for the batter is at room temperature for the best creaming results.
- Do not overmix the batter after adding flour to prevent a dense cake.
- If you don’t have sour cream, plain yogurt can be used as a substitute.
- Use parchment paper lining to make removing the cake easier and prevent sticking.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
