Description
A classic, moist coffee cake with a buttery crumb topping and a hint of cinnamon — perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
Scale
-
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square or round baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in sour cream and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter with a fork until crumbly.
- Spread half of the batter into the prepared pan. Sprinkle half of the streusel over the batter.
- Add remaining batter and top with the rest of the streusel.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Can be enjoyed warm or at room temperature.
Notes
- For extra flavor, add chopped nuts or a swirl of jam between the layers.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Pairs perfectly with coffee or tea!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: coffee cake, crumb cake, cinnamon cake, breakfast cake, sour cream coffee cake