Classic Cinnamon Streusel Coffee Cake
Buttery, moist, and topped with a golden cinnamon-nut crumble. Pure delight.
- Total Time: 1 hour 5 minutes
Ingredients
Scale
For the Cake
- 2 cups of flour
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of sodium bicarbonate (baking soda)
- 1/2 teaspoon of salt
- 1 cup (2 sticks) of butter
- 1 cup of Sour Cream
- 2 egg(s)
- 2 teaspoon of vanilla extract
For the Streusel Topping
- 1 cup of brown sugar
- 1 cup of flour
- 1/2 cup (1 stick) of butter, melted
- 1 tablespoon of cinnamon
- 1/2 cup of chopped nuts
Instructions
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Preheat the OvenPreheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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Prepare the Streusel ToppingIn a medium bowl, mix together the brown sugar, flour, melted butter, cinnamon, and chopped nuts until the mixture resembles coarse crumbs. Set aside.
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Prepare the Cake BatterIn a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Whisk dry ingredientsIn a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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CombineAdd the dry ingredients to the wet ingredients in batches, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
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Assemble the CakePour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel topping.
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BakeBake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. The streusel on top should be golden brown.
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Cool and ServeAllow the coffee cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, cut into squares and serve.
- Prep Time: 15
- Cook Time: 50
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