This cinnamon streusel coffee cake is an easy cake recipe, perfect for breakfast or a sweet snack. You can whip up this delightful treat without extensive baking experience. It’s a simple way to bring a warm, comforting aroma into your home.
Key Ingredients & Substitutions:
- All-purpose flour: Use a gluten-free all-purpose blend for a gluten-free option.
- Granulated sugar: Brown sugar can be used for a deeper flavor.
- Unsalted butter: Margarine works as a dairy-free alternative.
- Sour cream: Plain Greek yogurt provides a similar tang and moisture.
- Cinnamon: Essential for the classic streusel flavor; no good substitute.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup (½ stick) unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: 320
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan. This ensures your easy cake recipe won’t stick.
2. Make the Streusel Topping
In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until crumbly. Set aside.
3. Combine Dry Ingredients for the Cake
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure these are well combined for an even bake.
4. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
5. Alternate Dry and Wet
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry. Mix until just combined; do not overmix.
6. Assemble the Cake
Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the streusel topping over the batter. Carefully spread the remaining cake batter over the streusel, then top with the remaining streusel mixture.
7. Bake Your Coffee Cake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow it to cool in the pan on a wire rack before serving. This is a wonderfully easy cake recipe to perfect.
Variation Ideas:
- Nutty Twist: Add ½ cup chopped pecans or walnuts to the streusel topping.
- Fruit Swirl: Gently fold in ½ cup of fresh blueberries or diced apples into the cake batter before baking.
- Lemon Zest: Add 1 teaspoon of lemon zest to the cake batter for a brighter flavor.
Storage Instructions:
Store leftover cinnamon streusel coffee cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can gently warm slices in the microwave for a fresh-baked taste.
Frequently Asked Questions (FAQ):
Can you make this coffee cake ahead of time?
Yes, you can bake this easy cake recipe a day in advance and store it at room temperature.
What if you don’t have sour cream?
Plain Greek yogurt is an excellent substitute for sour cream, providing similar moisture and tang.
How do you know when the coffee cake is done baking?
Insert a wooden skewer or toothpick into the center; if it comes out clean, your easy cake recipe is ready.
Can you freeze this coffee cake?
Yes, wrap cooled cake slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature.
Why is my streusel topping not crumbly?
Ensure your butter is very cold and cut into small pieces, then work it quickly into the dry ingredients to prevent it from melting.
Can you use self-rising flour?
No, stick to all-purpose flour for this recipe, as self-rising flour contains leavening agents that will alter the cake’s texture.