Classic Cinnamon Streusel Coffee Cake
A beautifully tender and buttery sour cream vanilla cake featuring a remarkably thick layer of rich cinnamon-brown sugar streusel both baked right in the middle and piled high on top.
Equipment
- 9x13-inch baking pan
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Pastry cutter or forks
- Measuring cups and spoons
- Cooling rack
- Offset spatula
Ingredients
Cinnamon Streusel
- 1.5 cups all-purpose flour — spooned and leveled
- 1.5 cups light brown sugar — packed
- 1 tablespoon ground cinnamon — use a high-quality cinnamon for best flavor
- 0.5 teaspoon kosher salt
- 0.75 cups unsalted butter — cold and cut into small cubes
Sour Cream Cake Batter
- 2.5 cups all-purpose flour — spooned and leveled
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 0.75 cups unsalted butter — softened to room temperature
- 1.25 cups granulated sugar
- 3 whole large eggs — room temperature
- 2 teaspoons vanilla extract
- 1.25 cups full-fat sour cream — room temperature; can substitute whole milk buttermilk
Cinnamon Streusel
| 1.5 cups | all-purpose flour | spooned and leveled |
| 1.5 cups | light brown sugar | packed |
| 1 tablespoon | ground cinnamon | use a high-quality cinnamon for best flavor |
| 0.5 teaspoon | kosher salt | |
| 0.75 cups | unsalted butter | cold and cut into small cubes |
Sour Cream Cake Batter
| 2.5 cups | all-purpose flour | spooned and leveled |
| 1 teaspoon | baking powder | |
| 0.5 teaspoon | baking soda | |
| 0.5 teaspoon | kosher salt | |
| 0.75 cups | unsalted butter | softened to room temperature |
| 1.25 cups | granulated sugar | |
| 3 whole | large eggs | room temperature |
| 2 teaspoons | vanilla extract | |
| 1.25 cups | full-fat sour cream | room temperature; can substitute whole milk buttermilk |
Instructions
-
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick cooking spray or butter.
~5 minFor easier removal, you can line the pan with parchment paper leaving an overhang on two sides. -
Prepare the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter. Use a pastry cutter, two forks, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. Place in the refrigerator to keep chilled while you make the batter.
~5 minKeeping the butter cold ensures the streusel stays crumbly and doesn't melt into a solid layer during baking. -
Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
~2 min -
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
~4 minDon't rush creaming the butter and sugar; this incorporates air for a tender cake crumb. -
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
~2 minIf the batter looks slightly curdled, don't worry—it will come together when the flour is added. -
With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream in two parts (begin and end with the dry ingredients). Mix just until combined. Do not overmix; the batter will be thick.
~2 minFold the last few streaks of flour by hand using a rubber spatula to prevent overmixing. -
Assemble the cake: Spread half of the thick cake batter evenly into the bottom of the prepared pan. An offset spatula makes this easier. Sprinkle exactly half of the chilled streusel mixture evenly over the batter.
~5 min -
Drop spoonfuls of the remaining cake batter over the streusel layer. Gently spread it out as best as you can—it doesn't have to be perfect, it will spread as it bakes. Top evenly with the remaining streusel.
~5 minWetting your offset spatula slightly can help spread the top layer of batter without dragging the streusel. -
Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
~50 minCheck the cake at 40 minutes. If the streusel is browning too quickly, loosely tent the pan with aluminum foil. -
Transfer the pan to a wire cooling rack and allow the coffee cake to cool for at least 30 minutes before slicing and serving.
~30 minCoffee cake is best served warm or at room temperature.
Tips & Storage
- Ensure your eggs and sour cream are at room temperature to create a smooth, emulsified batter that rises well.
- For a nuttier flavor, you can add 1 cup of chopped toasted pecans or walnuts to the streusel mixture.
- A simple vanilla glaze (powdered sugar, milk, and vanilla) drizzled over the cooled cake is a great optional addition.
- Storage: Store leftover coffee cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; thaw overnight on the counter before serving.