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Classic Coffee Cake with Cinnamon Streusel

A scrumptious and moist coffee cake topped with a buttery cinnamon streusel, perfect for breakfast, brunch, or an afternoon snack.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large bowl, combine 2 cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Add in 1/2 cup of softened butter, 1 cup of sour cream, 2 large eggs, and 1 teaspoon of vanilla extract. Beat until well combined.
  3. Spread the batter evenly into the prepared baking pan.
  4. In a separate bowl, mix together 1/2 cup of flour, 1/2 cup of brown sugar, and 1 teaspoon of ground cinnamon. Drizzle in 1/4 cup of melted butter and stir until the mixture resembles crumbly sand.
  5. Sprinkle the streusel generously over the cake batter.
Baking
  1. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before serving. Enjoy with your favorite coffee or tea!

Notes

Ensure that your butter, eggs, and sour cream are at room temperature for a smoother batter. Avoid overmixing to keep the cake light and fluffy. If you have any leftovers, keep the cake covered at room temperature for up to three days or freeze it for longer storage.