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Cinnamon Coffee Cake

Cinnamon Coffee Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) full-fat sour cream
  • 2 tsp vanilla extract
  • 2 tbsp granulated sugar + 1 tsp ground cinnamon (filling)
  • ½ cup (100g) light brown sugar, packed
  • ⅓ cup (42g) all-purpose flour
  • 2 tsp ground cinnamon
  • 3 tbsp unsalted butter, melted

Method
 

  1. Mix the streusel: stir brown sugar, ⅓ cup flour, 2 tsp cinnamon, and 3 tbsp melted butter until clumpy. Set aside.
  2. Whisk together 2 cups flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and 1 cup granulated sugar until pale and fluffy, about 2 minutes.
  4. Beat in eggs one at a time, then stir in sour cream and vanilla until smooth.
  5. Fold dry ingredients into the wet mixture in two additions until no flour streaks remain. The batter will be thick.
  6. Spread half the batter into a greased 8x8-inch pan. Sprinkle the cinnamon-sugar filling over it. Top with remaining batter and smooth gently. Scatter all the streusel on top and press lightly.
  7. Bake at 350°F (175°C) for 40 to 45 minutes, until a toothpick inserted in the centre comes out clean.
  8. Cool in the pan on a wire rack for 15 minutes, then slice into 9 squares and serve.

Notes

Let the cake cool for those 15 minutes before slicing or the crumb will tear. The streusel stays crisp on day one; after that, a brief reheat in the microwave or oven restores some of the texture. This cake also freezes well for up to 2 months.