Description
A soft, cinnamon-scented coffee cake topped with a generous buttery crumble, perfect for cozy mornings or unexpected guests.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoons Ground cinnamon (Optional, for the cake batter.)
Wet Ingredients
- 1/2 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 2 large Eggs
- 1 cup Sour cream (Can substitute with plain Greek yogurt.)
- 1 teaspoon Vanilla extract
For the Streusel Topping
- 1/2 cup Brown sugar
- 1/2 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 1/4 cup Unsalted butter (softened) (Cut into chunks for mixing.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9 inch square pan or line it with parchment.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the softened butter with granulated sugar until light and fluffy.
- Add eggs and vanilla, mixing until smooth.
- Stir in the sour cream until the batter looks thick and rich.
- Gradually add the dry mix into the wet ingredients in two or three additions, stirring gently until just combined.
Assembly
- Spread half of the batter in the prepared pan, sprinkle half of the streusel topping, and then add the remaining batter.
- Top with the remaining streusel mixture.
Baking
- Bake until the center is set and a toothpick comes out with a few moist crumbs, about 30-35 minutes.
Notes
For dairy-free options, use plant-based butter and yogurt. Store leftovers tightly covered at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American