Description

This Classic Coffee Cake Cinnamon Streusel is a moist, buttery cake layered with a gooey cinnamon swirl and topped with a crunchy streusel topping. Perfect for breakfast, brunch, or dessert, it’s a timeless treat that’s easy to make and impossible to resist.

Ingredients

Scale

For the Cinnamon Streusel Topping:

1 cup all-purpose flour
2/3 cup granulated sugar
¼ cup brown sugar, packed
1 tablespoon ground cinnamon
½ teaspoon salt
½ cup (1 stick) unsalted butter, melted

For the Cake:

2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened to room temperature
1¼ cups granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1¼ cups sour cream (full-fat recommended)

For the Cinnamon Swirl:

⅓ cup brown sugar
1½ tablespoons ground cinnamon
¼ cup unsalted butter, melted

Glaze (Optional):

1 cup powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract

Instructions

Prepare Your Baking Environment: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper for easy removal.
Make the Cinnamon Streusel Topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Set aside.
Mix the Dry Cake Ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternate Adding Dry Ingredients and Sour Cream: With the mixer on low, alternate adding dry ingredients and sour cream in three additions, beginning and ending with dry ingredients. Mix just until combined.
Prepare the Cinnamon Swirl Mixture: In a small bowl, mix brown sugar and cinnamon. Add melted butter and stir until paste-like.
Layer the Batter and Cinnamon Swirl: Spread half the batter into the prepared pan. Dollop the cinnamon swirl mixture over the batter and gently swirl with a knife or skewer.
Add Remaining Batter and Top with Streusel: Spread the remaining batter over the cinnamon layer. Sprinkle the streusel topping evenly over the batter, pressing lightly into the surface.
Bake to Perfection: Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Glaze (Optional): Let the cake cool for 15 minutes. If desired, mix glaze ingredients until smooth and drizzle over the slightly warm cake.

Notes

For an extra tender crumb, use full-fat sour cream. To enhance the cinnamon flavor, try using Ceylon cinnamon instead of Cassia. Allow all refrigerated ingredients to come to room temperature for best results.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 380
Sugar: 28g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg

Keywords: classic coffee cake, cinnamon streusel cake, sour cream coffee cake, brunch dessert