Description
Indulge in the comforting flavors of a Classic Coffee Cake, a soft and moist sour cream cake with layers of cinnamon streusel and a sweet glaze. Perfect for breakfast or dessert!
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cinnamon streusel:
- 1/2 cup brown sugar (packed)
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter (cubed)
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare streusel: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish. Prepare streusel by combining brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
- Mix cake batter: Cream together softened butter and granulated sugar. Add eggs, sour cream, and vanilla. Whisk together dry ingredients and gradually combine with wet mixture.
- Layer and bake: Spread half the batter in the dish, sprinkle with half the streusel. Repeat with remaining batter and streusel. Bake for 35–40 minutes.
- Cool and glaze: Cool slightly before drizzling with glaze if desired.
Notes
- This coffee cake keeps well at room temperature for 2 days or can be refrigerated for up to 5 days.
- For a nutty twist, add chopped pecans to the streusel layer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 26g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
