Description
A delightful cinnamon coffee cake that is rich and moist, perfect for breakfast or as a dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream (or plain Greek yogurt)
- 1 tsp vanilla extract
- 1 cup brown sugar
- 2 tsp ground cinnamon
- ½ cup all-purpose flour (for streusel)
- ½ cup cold butter, cubed (for streusel)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time. Stir in the sour cream and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Spread half the batter into the prepared pan.
- In a small bowl, mix the brown sugar, cinnamon, nuts (if using), and flour. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle half the streusel topping over the batter in the pan. Add the remaining batter and top with the rest of the streusel.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
- For an extra touch, serve with coffee or tea.
- Store leftovers in an airtight container to maintain freshness.
- Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg