Description
A soft, moist vanilla cake with a sweet cinnamon swirl and crumbly streusel topping—perfect alongside a morning coffee or as a cozy afternoon treat.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the cinnamon swirl:
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
- For the streusel topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp cinnamon
- 3 tbsp cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
- Mix in sour cream and vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
- In a small bowl, combine brown sugar and cinnamon for the swirl.
- Spread half the batter into the pan. Sprinkle with half the cinnamon swirl. Add remaining batter and top with the rest of the swirl.
- Make the streusel: mix brown sugar, flour, and cinnamon. Cut in butter with a fork until crumbly. Sprinkle over batter.
- Bake for 35–40 minutes or until a toothpick comes out clean. Cool slightly before serving.
Notes
- Substitute Greek yogurt for sour cream if needed.
- Add chopped nuts or chocolate chips to the streusel for variety.
- Store leftovers covered at room temp for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: coffee cake, cinnamon cake, streusel cake, breakfast cake, sour cream coffee cake