Imagine a dessert so irresistible that it could make even a daredevil pause mid-stunt and crave a moment of pure comfort. This Cinnamon Streusel Coffee Cake is not just a recipe; it's a culinary adventure that promises to transform your ordinary morning into an extraordinary experience. With layers of buttery cake, swirls of cinnamon, and a crumbly streusel topping that will make your taste buds do a dramatic flip, this cake is the perfect companion for coffee lovers and thrill-seekers alike!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a medium bowl, prepare the streusel topping by combining 1/2 cup brown sugar, 1/4 cup all-purpose flour, and 1 tablespoon cinnamon. Cut in 1/4 cup cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel mixture over the batter.
- Add the remaining batter on top and finish by sprinkling the remaining streusel mixture over the surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice into 8 servings and serve warm or at room temperature. Optional: dust with powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check Doneness Carefully: Use the toothpick test, but remove the cake when just a few moist crumbs cling to it to prevent dryness.
- Streusel Technique: Use cold butter and work quickly to create those perfect, crumbly streusel pieces.
- Storage Hack: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.Pro Tip: For an extra indulgent touch, serve slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
