Introduction

This classic Streusel Coffee Cake is the perfect treat to enjoy with your morning coffee or afternoon tea. It features a moist, tender crumb topped with a buttery cinnamon streusel that adds a delightful crunch. Easy to make and irresistibly delicious, it’s sure to become a favorite in your kitchen.

A close-up view of a square piece of layered crumb cake on a white plate, showing three visible layers of light beige cake separated by two layers of rich, dark brown cinnamon crumb filling, with a thick, slightly crumbly topping of golden brown streusel. A silver fork rests on the edge of the plate, and the background features a blurred white cup and a folded cloth with green and red tones, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 cups All-Purpose Flour
1.5 cups Granulated Sugar
0.5 cup Unsalted Butter (Softened)
1 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
1 cup Sour Cream
2 Large Eggs
1 tsp Vanilla Extract
0.5 cup All-Purpose Flour (for streusel)
0.5 cup Brown Sugar (Packed, for streusel)
0.25 cup Unsalted Butter (Cold and cubed, for streusel)
1 tsp Cinnamon (for streusel)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time, followed by stirring in the vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
Step 4: For the streusel topping, combine the flour, brown sugar, cold cubed butter, and cinnamon in a small bowl. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
Step 5: Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
Step 6: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool in the pan before cutting into squares and serving.

Tips & Variations

Use sour cream at room temperature for a smoother batter and better texture.
Add chopped nuts like walnuts or pecans to the streusel for extra crunch and flavor.
For a fruit twist, fold in fresh or frozen blueberries into the batter before baking.
If you prefer, swap sour cream with Greek yogurt as a slightly lighter alternative.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, cover tightly and refrigerate for up to 5 days. Reheat individual slices in the microwave for about 15 seconds or until warmed through to enjoy that fresh-baked feel.

How to Serve

A square slice of crumb cake with three layers of light yellow cake separated by two thick layers of brown cinnamon sugar filling, topped with a thick crumbly layer of golden brown cinnamon sugar crumbs that look slightly grainy. The cake is placed on a white plate with a thin dark decorative edge, and a shiny silver fork rests beside it. The background is a soft focus with a white marbled textured surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coffee cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Be sure to choose one that includes xanthan gum for the best texture, and check that your baking powder is gluten-free as well.

Can I prepare the streusel topping ahead of time?

Absolutely! You can mix the streusel ingredients and store them in the refrigerator for up to 2 days before using. Keep it chilled until ready to sprinkle over the batter for best results.