Cinnamon Streusel Coffee Cake
A proper coffee cake should prioritize the contrast between a tender crumb and a jagged, crunchy topping. This version uses a sour cream base to keep the cake moist under the weight of a generous heap of cinnamon sugar.
Temperature control is your primary tool
Ensure your butter and sour cream are at room temperature so the batter emulsifies smoothly without curdling.
- 9x9 inch square baking pan
- pastry cutter or fork
- stand mixer or hand mixer
- parchment paper
What goes in.
- 1 1/2 cupsall-purpose flour
- 1 cupgranulated sugar
- 1/2 cupunsalted butter, softened
- 1 tspbaking powder
- 1/2 tspbaking soda
- 1/2 cupsour cream
- 2large eggs
- 1 tspvanilla extract
- 3/4 cupall-purpose flour (for topping)
- 3/4 cuplight brown sugar
- 1 tbspground cinnamon
- 6 tbspcold unsalted butter, cubed
Cutting the butter
Use a pastry cutter to incorporate cold butter into the dry topping ingredients until you reach a pea-sized crumb; avoid overworking, or the topping will bake into a solid sheet.
The method.
Prepare the oven and pan
Preheat your oven to 350°F. Line a 9x9 inch square pan with parchment paper, leaving an overhang on two sides for easy removal.
Mix the streusel
Whisk 3/4 cup flour, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter until the mixture looks like wet sand with a few larger chunks.
Make the batter
Cream the room-temperature butter and granulated sugar until light. Beat in the eggs one at a time, followed by the vanilla and sour cream. Fold in the dry ingredients just until streaks of flour disappear.
Assemble
Spread the thick batter evenly into the pan. Scatter the streusel over the top, pressing lightly with your palm so it adheres to the batter.
Bake
Bake for 40 to 45 minutes. A tester inserted into the center should come out clean or with a few moist crumbs.
Other turns to take.
Nutty Topping
Fold 1/2 cup of toasted, chopped pecans or walnuts into the streusel mixture for added texture.
Glazed Finish
Whisk 1/2 cup powdered sugar with 1 tablespoon of milk and drizzle over the cooled cake.
When it doesn't go to plan.
Do not overmix the batter once the flour is added, or the cake will become tough rather than tender.
Measure flour by spooning it into the measuring cup and leveling it off with a knife, rather than scooping directly from the bag, to avoid packing it down.
Let the cake rest in the pan for at least 20 minutes before slicing to allow the crumb to set.
The ones that keep coming up.
Can I use yogurt instead of sour cream?
Yes, full-fat plain Greek yogurt works well as a direct substitute for the same moisture and tang.
Why is my topping sinking into the cake?
This happens if the batter is too thin or the butter in the topping was too soft. Keep your topping butter chilled until the moment you incorporate it.
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