Coffee Cake Recipe with Streusel

Slice of cinnamon coffee cake with streusel.

4.50 from 8 votes

Coffee Cake Recipe with Streusel

Rich with butter and sour cream, and topped with sweet cinnamon streusel, this classic coffee cake recipe is perfect for any occasion.

Prep Time20

Cook Time55

Total Time1 15

Course: Cakes & Cupcakes

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

For the streusel:

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar, packed
1 ½ teaspoons ground cinnamon
pinch salt
4 tablespoons unsalted butter, melted

For the filling:

½ cup brown sugar, light or dark, packed
2 teaspoons ground cinnamon
1 teaspoon unsweetened cocoa powder (optional, added for deeper color not flavor)

For the cake:

1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (1 stick) , softened
1 cup granulated sugar
2 large eggs , at room temperature
1 teaspoon vanilla extract
1 cup sour cream, at room temperature

Instructions

Preheat oven to 350°F. Spray a 9x9 inch square pan with cooking spray. Set aside.
To make the streusel: In a small bowl, mix flour, granulated sugar, brown sugar, cinnamon and salt until well combined. Add melted butter and mix well until crumbs form. Set aside.
½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup light brown sugar, packed, 1 ½ teaspoons ground cinnamon, pinch salt, 4 tablespoons unsalted butter, melted
To make the filling: In another small bowl, combine brown sugar, cinnamon, and cocoa powder. Set aside.
½ cup brown sugar, light or dark, packed, 2 teaspoons ground cinnamon, 1 teaspoon unsweetened cocoa powder (optional, added for deeper color not flavor)
To make the cake: In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
1 ½ cups all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
In a mixer bowl, beat the softened butter on medium speed for one minute until creamy. Add sugar and beat 30 seconds. Add eggs, and beat 3 minutes or until batter is light and fluffy, scraping the sides of the bowl as necessary. Mix in vanilla extract.
½ cup unsalted butter (1 stick) , softened, 1 cup granulated sugar, 2 large eggs , at room temperature, 1 teaspoon vanilla extract
With mixer on low speed, mix in the flour mixture in 3 additions, alternating with the sour cream in 2 additions (starting and ending with the flour). Do not overmix. Batter should be thick and fluffy.
1 cup sour cream, at room temperature
Spoon half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the filling mixture evenly over the batter. Spoon the remaining batter on top and smooth it into an even layer. Sprinkle the streusel mixture evenly on top of the cake, gently patting down.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. There may be crumbs but there shouldn’t be batter on toothpick. Place the cake in the pan on a wire rack to cool completely.
Serve warm, or at room temperature. If desired, serve with whipped cream or ice cream.

Video

Notes

Storage: Cake will keep 1 to 2 days at room temperature. To freeze, wrap very well, and freeze for up to 3 months. Allow to thaw about 90 minutes before using.
Add nuts: If desired, add a heaping half cup of chopped nuts such as walnuts or pecans to the streusel mixture before baking.

Nutrition

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.