Go Back
To make this tasty treat, you will need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup sour cream - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - For the streusel topping: - 1/2 cup all-purpose flour - 1/3 cup brown sugar, packed - 1 tablespoon ground cinnamon - 1/4 cup unsalted butter, melted - 1/2 cup chopped pecans or walnuts (optional) You might want to add some extras to boost flavor: - A pinch of nutmeg for warmth - A splash of almond extract for depth - Chocolate chips for a sweet twist If you need alternatives, here are some swaps: - Use Greek yogurt instead of sour cream for a tangy taste. - Swap granulated sugar with coconut sugar for a lower glycemic index. - Replace all-purpose flour with almond flour for a gluten-free option. {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan well. This step keeps your cake from sticking. In a large bowl, mix 1/2 cup of softened butter and 1 cup of granulated sugar. Use a hand mixer to blend them until light and fluffy, which takes about 3-4 minutes. Next, add 2 large eggs one by one. Mix well after each egg. This makes the batter smooth. Now, stir in 1 cup of sour cream and 1 teaspoon of vanilla extract. Blend until smooth. In another bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mixture. Stir gently until just combined. Be careful not to overmix. For the streusel, take another bowl and mix 1/2 cup of flour, 1/3 cup of brown sugar, and 1 tablespoon of ground cinnamon. Add in 1/4 cup of melted butter and mix until crumbly. If you want, you can fold in 1/2 cup of chopped pecans or walnuts for a nutty crunch. Now, pour half of your batter into the greased pan. Use a spatula to smooth it out evenly. Sprinkle half of the streusel topping over this layer. Next, pour the rest of the batter on top. Then, add the remaining streusel on top of that. Spread it out evenly. Bake in your preheated oven for 30-35 minutes. Check if it's done by inserting a toothpick in the center. If it comes out clean, the cake is ready. Once baked, let it cool in the pan for about 10 minutes. Then, gently take it out and place it on a wire rack to cool completely. This cake is best served warm or at room temperature. To get a light and fluffy coffee cake, cream the butter and sugar well. Mix them for about 3-4 minutes until they look pale and fluffy. Use room temperature butter for the best results. Make sure to add the eggs one by one. This helps the batter stay smooth. When mixing the dry and wet ingredients, fold gently. Overmixing can make the cake tough. One common mistake is using cold ingredients. Always use room temperature butter and eggs. This helps the batter mix well. Another mistake is overbaking. Keep an eye on the cake after 30 minutes. A toothpick should come out clean but not dry. Lastly, don’t skip the streusel layer. It adds flavor and texture, making the cake special. Serve the coffee cake warm or at room temperature. For a sweet touch, dust the top with powdered sugar. This makes it look pretty and adds a nice taste. Pair it with coffee or tea for a perfect treat. You can also add a scoop of vanilla ice cream for an extra indulgence. Enjoying it fresh is the best way to taste all the flavors! Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature. This helps create a smooth batter and improves the cake's texture. Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined to prevent a dense cake. Overmixing can develop gluten in the flour, leading to a tougher texture. Customize Your Nuts: Feel free to substitute pecans or walnuts with your favorite nuts or omit them entirely for a nut-free version. This allows for personalized flavor and texture. Check for Doneness: Use a toothpick to check if the cake is done. If it comes out clean or with a few crumbs, it’s ready. Be careful not to open the oven door too early, as it can cause the cake to fall. {{image_4}} You can switch up the nuts in the streusel to match your taste. I love using chopped pecans or walnuts. They add a nice crunch and flavor. If you're not a fan of nuts, just leave them out. You can still enjoy a tasty streusel topping without them. To make your coffee cake stand out, try adding mix-ins. You can fold in some chocolate chips or dried fruit, like raisins or cranberries. These additions can give new flavors and textures. For a fun twist, try adding lemon zest for a fresh kick. If you need a gluten-free version, use a gluten-free flour blend. Make sure it has xantham gum for the right texture. For a dairy-free option, replace sour cream with a dairy-free yogurt. You can also use coconut oil instead of butter. These swaps keep the cake moist and tasty. To keep your Cinnamon Streusel Coffee Cake fresh, store it in an airtight container. This helps prevent it from drying out. Place it at room temperature for up to three days. If you want to keep it longer, refrigerate it. Just make sure to let it cool completely before wrapping it. Reheating your coffee cake is easy. Preheat your oven to 350°F (175°C). Place a slice on a baking sheet and warm it for about 10 minutes. This helps restore its soft texture. You can also use the microwave. Heat a slice for about 15-20 seconds. Be careful not to overheat, as it can become tough. Freezing your coffee cake is a great way to save it for later. Wrap individual slices tightly in plastic wrap. Then, place them in a freezer-safe bag. It can last up to three months in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator overnight. Then, reheat as needed. Yes, you can use brown sugar instead of white sugar. Brown sugar adds a rich flavor. It gives the cake a deeper taste and can make it moister. You can mix white and brown sugar for a nice balance. Just keep the same amount as the recipe states. Cinnamon Streusel Coffee Cake lasts about 3 to 4 days when stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, store it in the fridge. It stays fresh for about a week in the fridge. You can also freeze it for up to three months. Yes, you can make the batter ahead of time. Prepare it and store it in the fridge for up to 24 hours. You can also make the streusel topping ahead. Just keep it in the fridge until you are ready to bake. This way, you save time on baking day. Cinnamon Streusel Coffee Cake is simple and fun to make. We covered ingredients, steps, and tips to help you succeed. Remember to consider variations for flavor and diet needs. Storing leftovers correctly keeps it fresh for longer. Enjoy this cake with friends or family, and don’t hesitate to tweak it to your taste. Baking should be creative and joyful, so experiment and have fun!

Cinnamon Streusel Coffee Cake

A delicious coffee cake with a cinnamon streusel topping, perfect for pairing with coffee or tea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup all-purpose flour (for streusel)
  • 0.33 cup brown sugar, packed firmly
  • 1 tablespoon ground cinnamon
  • 0.25 cup unsalted butter, melted
  • 0.5 cup chopped pecans or walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking pan to prevent the cake from sticking.
  • In a large mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer or standing mixer, cream the mixture together until it becomes light and fluffy, which should take about 3-4 minutes.
  • Add the eggs to the mixture, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Next, blend in the sour cream and vanilla extract until everything is uniformly mixed together.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry mix into the wet mixture, stirring gently until just combined.
  • For the streusel topping, in another bowl, mix together the flour, brown sugar, ground cinnamon, and melted butter until crumbly. If using, fold in the chopped nuts.
  • Pour half of the batter into the prepared baking pan, smoothing the surface with a spatula. Sprinkle half of the streusel topping over the batter.
  • Pour the remaining cake batter over the first streusel layer, followed by the rest of the streusel topping.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, allow the coffee cake to cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Dust with powdered sugar for an extra touch.
Keyword cinnamon, coffee cake, dessert, streusel