Cinnamon Streusel Coffee Cake
A proper coffee cake shouldn't be too airy or it loses its structural integrity when sliced. You want a crumb that holds its own against a hot cup of coffee without turning to dust.
Temperature matters for the emulsion.
Ensure your butter and eggs are at room temperature before you begin. If the butter is too cold, it won't cream properly, leading to a cake with heavy, greasy pockets.
- 9x9 inch square metal baking pan
- stand mixer or hand mixer
- rubber spatula
- small mixing bowl
What goes in.
- 1 1/2 cupsall-purpose flour
- 1 cupgranulated sugar
- 1/2 cupunsalted butter, softened
- 1 largeegg
- 1/2 cupsour cream
- 1 tspvanilla extract
- 1 tspbaking powder
- 1/2 tspbaking soda
- 1/2 cuplight brown sugar (for topping)
- 1 tbspground cinnamon (for topping)
- 2 tbspcold butter, cubed (for topping)
Layering the crumb
Reserve half the streusel to drop into the middle of the batter. This creates a distinct, sugary vein that keeps the interior moist.
The method.
Prepare the oven and pan
Preheat your oven to 350°F. Grease your square pan and line the bottom with parchment paper, leaving an overhang on two sides for easy removal.
Make the streusel
Mix the brown sugar, cinnamon, and cubed cold butter in a small bowl with a fork until it resembles coarse, dark sand. Set aside.
Cream the butter
Beat the softened butter and granulated sugar on medium-high until pale and fluffy. Add the egg and vanilla, beating until fully incorporated.
Incorporate dry ingredients
Whisk the flour, baking powder, and baking soda separately. Add these to the butter mixture, alternating with the sour cream. Stop mixing as soon as the last streak of flour vanishes.
Layer and bake
Spread half the batter into the pan. Sprinkle half the streusel over it. Add the remaining batter, then finish with the rest of the streusel. Bake for 40 to 45 minutes until a tester comes out clean.
Other turns to take.
Walnut Crunch
Add 1/2 cup of finely chopped toasted walnuts to the streusel mixture for added texture.
Lemon Zest
Fold the zest of one lemon into the batter to brighten the profile of the butter and sour cream.
When it doesn't go to plan.
Do not overmix the batter once the flour goes in or the cake will become chewy rather than tender.
Let the cake cool in the pan for at least 20 minutes; it is fragile while hot.
If the streusel is browning too quickly, tent the pan loosely with foil for the final 10 minutes of baking.
The ones that keep coming up.
Can I use yogurt instead of sour cream?
Yes, provided it is full-fat Greek yogurt. Thin or low-fat varieties will change the texture of the crumb.
Why did my streusel sink?
You likely used too much butter or the butter was too soft. Keep the streusel butter cold so it stays on top of the batter longer.