Indulge in a Traditional Coffee Cake that delights with its moist texture and buttery richness, topped by a crisp, crumbly streusel. Enhanced by a subtle hint of Cinnamon Cake Filling, this recipe is perfect as a comforting breakfast pastry or a decadent dessert treat, guaranteed to enchant every palate.

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I discovered this Cinnamon Coffee Cake With Streusel Crumb Topping recipe a while back and it quickly became one of my favorite treats to bake. Its a moist, buttery cake with a powerful cinnamon flavour that comes from using ingredients like 2 cups all purpose flour, 1 cup granulated sugar, and 1/2 cup unsalted butter in the cake.

I also mix in 2 large eggs, 1 cup sour cream, 1/2 cup milk and 1 teaspoon vanilla extract which adds a subtle tang and creamy texture. The streusel topping is made by combining 3/4 cup all purpose flour with 1 cup light brown sugar and 1 tablespoon ground cinnamon then cutting cold unsalted butter into it.

This recipe not only packs in quality ingredients but also fits in with traditional coffee cake recipes and dessert loaf ideas. It makes a balanced treat with both energy and a satisfying dose of sweetness for any time of the day.

Why I Like this Recipe

I really love this recipe for a few simple reasons. First, I like how super moist and buttery the cake comes out – the sour cream and milk make it really tender. Second, the streusel topping is just awesome; that crunchy mix of brown sugar and cinnamon adds a perfect burst of flavor that makes every bite interesting. Third, it’s great because you can have it for breakfast or as a dessert, and i always feel a little extra comfort yum every time i make it. Lastly, i really enjoy how easy it is to whip up – it’s like a fun project that turns out delicious and doesn’t stress me out too much.

Ingredients

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All-purpose flour gives mostly carbohydrates that fuel the cake and hold its shape.
Granulated sugar sweetens the cake and adds energy though its not the healthiest option.
Eggs bring along protein and help blend the ingredients, keeping the batter steady.
Sour cream provides moisture and a tangy kick, making the crumb delectably soft.
Unsalted butter contributes richness and tender texture, essential for a yummy treat.
Light brown sugar paired with cinnamon creates a crunchy streusel topping with warm, sweet spice.

Ingredient Quantities

2 cups all purpose flour (for the cake)

1 cup granulated sugar (for the cake)

1/2 cup unsalted butter, softened (for the cake)

2 large eggs (for the cake)

1 cup sour cream (for the cake)

1/2 cup milk (for the cake)

1 teaspoon vanilla extract (for the cake)

1 teaspoon baking powder (for the cake)

1/2 teaspoon baking soda (for the cake)

1/2 teaspoon salt (for the cake)

3/4 cup all purpose flour (for the streusel topping)

1 cup light brown sugar, packed (for the streusel topping)

1 tablespoon ground cinnamon (for the streusel topping)

1/4 cup cold unsalted butter, cubed (for the streusel topping)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch baking pan well.

2. In a large bowl, cream the butter and granulated sugar together until light and fluffy then add in the two eggs one at a time and stir in the vanilla extract.

3. Beat in the sour cream and milk to the creamed mixture until it is well combined.

4. In another bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt.

5. Slowly mix the dry ingredients into the wet ingredients until just combined dont overmix.

6. Pour the batter into your prepared pan making sure it’s spread evenly.

7. For the streusel topping, combine the 3/4 cup flour, the light brown sugar, and the cinnamon in a small bowl then add the cold cubed butter and mix with your fingers or a fork until crumbly.

8. Evenly sprinkle the streusel topping over the batter.

9. Bake in the preheated oven for 35 to 40 minutes until a toothpick inserted in the center comes out mostly clean.

10. Allow the cake to cool in the pan for about 10 minutes before slicing and serving enjoy warm.

Equipment Needed

1. An oven set to 350°F
2. A 9×13 inch baking pan
3. A large bowl for creaming butter, sugar, eggs, and liquids
4. A separate small bowl for whisking the dry ingredients and making the streusel topping
5. Measuring cups and spoons to measure out all the ingredients correctly
6. An electric mixer or hand mixer for creaming the butter and sugar (you can use a whisk if you don’t have one, but it may take a bit longer)
7. A spatula for mixing the batter gently
8. A fork (or an alternative like a pastry cutter) to mix the cold butter into the streusel topping until it’s crumbly
9. A toothpick to check if the cake is done in the center by inserting it into the batter during baking

FAQ

Can I use Greek yogurt instead of sour cream?
Yeah, you can. Just use greek yogurt in equal amounts as the sour cream. It might change the tanginess a bit but it still tastes pretty good.

What type of pan should I use?
A 9-inch round pan or a 9×9 square pan works best for this recipe. Just make sure to grease it well so the cake doesnt stick.

Do I need to preheat the oven?
Yes, you gotta preheat your oven to 350°F. This helps the cake bake evenly and the streusel crisp up nicely.

Can I prepare the streusel topping ahead of time?
Sure, you can mix the streusel ingredients a day in advance and keep it in a sealed container, but add it on top just before baking.

How can I store the leftover cake?
Wrap any leftovers tightly in plastic wrap and keep them in the fridge for up to 3 days. It’s really delish cold or warmed up.

Cinnamon Coffee Cake With Streusel Crumb Topping Recipe Substitutions and Variations

If you don’t have sour cream, you can swap in an equal amount of plain Greek yogurt. It’ll give a similar tangy taste and moisture.
If you’re out of unsalted butter, try using coconut oil or a high quality margarine. Just note that it might slightly change the flavor.
Instead of regular milk, you could use almond milk. It works well in the recipe though it may add a different hint of taste.
If you don’t have light brown sugar, mix white sugar with a tiny bit of molasses. It won’t be exactly the same but it’s a good hack.
You can substitute all purpose flour with cake flour for the cake portion if you want it extra light. Just watch your baking time since it can affect the texture.

Pro Tips

1. Make sure all your wet ingredients are at room temperature, like your eggs, sour cream, and milk, so they blend better and help the cake come out nice and tender.
2. When you mix in your dry ingredients, do it gently and try not to overmix – overdoing it can lead to a tougher cake.
3. For the streusel topping, use your fingers to work the cold butter into the dry mix until you get good crumbly bits; too much handling might melt the butter and ruin that crunchy texture.
4. Let your cake cool in the pan for a bit before slicing – this helps it set up better and keeps it from falling apart when you cut it.