This Cinnamon Streusel Coffee Cake is a timeless classic cake recipe that brings comfort and deliciousness to any occasion. You can easily bake this treat for breakfast, brunch, or an afternoon snack.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use whole wheat pastry flour for a slightly healthier option.
- Granulated Sugar: Brown sugar can be used in the streusel for a deeper flavor.
- Sour Cream: Greek yogurt is an excellent substitute for added tang and moisture.
- Unsalted Butter: Margarine or a dairy-free butter substitute works well.
- Cinnamon: You can mix in a pinch of nutmeg or cardamom for extra spice.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Streusel Topping:
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12
- Calories per serving: Approximately 380
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly. This ensures your classic cake recipe comes out cleanly.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later use.
3. Cream Wet Ingredients
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Make the Streusel Topping
In a separate small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel. Pour in the melted butter and mix with a fork until moist crumbs form.
6. Assemble the Cake
Spread half of the cake batter evenly into your prepared pan. Sprinkle half of the streusel mixture over the batter. Carefully spoon the remaining cake batter over the streusel, spreading it gently to cover. Top with the remaining streusel mixture.
7. Bake Your Coffee Cake
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack before serving. This classic cake recipe needs to cool completely for the best texture.
Variation Ideas:
- Nutty Streusel: Add ½ cup chopped pecans or walnuts to the streusel mixture.
- Fruit Swirl: Gently fold ½ cup of fresh or frozen berries (like blueberries or raspberries) into the cake batter before spreading.
- Cream Cheese Glaze: Drizzle a simple glaze made from powdered sugar, milk, and a touch of vanilla over the cooled cake.
Storage Instructions:
Store leftover coffee cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, warm individual slices in the microwave for 15-30 seconds.
Frequently Asked Questions (FAQ):
Q: Can I use cold butter for the cake batter?
A: No, you must use softened butter for the cake batter to achieve the correct fluffy texture.
Q: Why is my streusel not crumbly?
A: Ensure your butter is fully melted for the streusel. If it’s too dry, add a tiny bit more melted butter; if too wet, add a bit more flour.
Q: Can I make this coffee cake ahead of time?
A: Yes, you can bake it a day in advance. Store it covered at room temperature.
Q: What if I don’t have sour cream?
A: You can use plain Greek yogurt as a 1:1 substitute for sour cream in this classic cake recipe.
Q: Can I freeze this coffee cake?
A: Yes, you can freeze individual slices or the whole cake (unfrosted) wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.