Cinnamon Streusel Coffee Cake
A proper coffee cake isn't about being light or airy; it’s about the structural integrity to hold a heavy layer of cinnamon crumbs. It should stand tall, crumb-heavy, and sturdy enough to handle a heavy pour of coffee on the side.
Temperature control is your primary tool here.
Ensure your butter for the cake is soft enough to cream, but keep the butter for the streusel chilled so it forms distinct, pea-sized crumbs rather than a paste.
- 9x9 inch square baking pan
- Stand mixer or hand mixer
- Pastry cutter or fork
- Parchment paper
What goes in.
- 1 cupunsalted butter, softened
- 1.5 cupsgranulated sugar
- 2large eggs, room temperature
- 1 tspvanilla extract
- 2.5 cupsall-purpose flour
- 1 tspbaking powder
- 0.5 tspbaking soda
- 1 cupsour cream
- 0.75 cupbrown sugar, packed
- 2 tbspground cinnamon
- 0.5 cupcold unsalted butter, cubed
Creating the Streusel
Use a pastry cutter to incorporate the cold butter into the cinnamon and flour mixture until it looks like coarse, wet sand. If you overwork it, the butter will melt and the topping will become a hard, solid sheet.
The method.
Prepare the streusel
Combine brown sugar, cinnamon, and 1 cup of flour. Cut in the cold, cubed butter until the mixture forms uneven, pea-sized crumbles. Refrigerate while you prep the batter.
Cream the base
Beat the softened butter and sugar on medium-high speed until pale and aerated, about 4 minutes. Add eggs one at a time, followed by the vanilla, scraping down the sides of the bowl.
Combine dry and wet
Whisk flour, baking powder, and baking soda. Alternate adding the flour mixture and sour cream to the butter, beginning and ending with flour. Mix only until streaks disappear.
Assemble and bake
Spread half the thick batter into a greased and lined pan. Sprinkle half the streusel over it. Add remaining batter, then finish with the remaining streusel. Bake at 350°F (175°C) until a tester comes out clean, usually 45 to 50 minutes.
Other turns to take.
Walnut Crunch
Add 0.5 cup of finely chopped toasted walnuts into the streusel mixture for added texture.
Citrus Zest
Rub the zest of one lemon into the granulated sugar before creaming to brighten the flavor profile.
When it doesn't go to plan.
Always use full-fat sour cream; the moisture content and tang are essential for the cake's density.
Do not overbake. Start checking at 40 minutes to ensure the center remains moist.
Let the cake cool in the pan for at least 20 minutes; it needs that time to set its internal structure so it slices cleanly.
The ones that keep coming up.
Can I use Greek yogurt instead of sour cream?
Yes, it acts similarly, but ensure it is full-fat plain yogurt to maintain the desired moisture.
Why did my streusel sink into the cake?
Usually because the batter was too thin. Ensure your sour cream is thick and you have measured your flour by spooning it into the cup rather than scooping directly from the bag.