Description
A soft, buttery coffee cake with a cinnamon streusel topping, perfect for breakfast or brunch. This classic recipe delivers comforting flavor, tender crumb, and golden crunch in every bite.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup sour cream or plain Greek yogurt
½ cup brown sugar
¼ cup granulated sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup cold butter, cubed
½ cup chopped pecans or walnuts (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
5. Prepare the streusel by combining brown sugar, granulated sugar, flour, and cinnamon, then cut in the cold butter until crumbly.
6. Pour half the batter into the pan, sprinkle with half the streusel, then top with the remaining batter and streusel.
7. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
For extra moisture, use full-fat sour cream or Greek yogurt. Add a drizzle of glaze or a sprinkle of powdered sugar for a bakery-style finish. Store in an airtight container for up to 3 days.