Dessert: United States – Cinnamon Streusel Coffee Cake

Serving Size: 9

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 20 min

Ingredients

For the streusel:
3 / 4 cup (150 g) packed light brown sugar
1 cup (120 g) all-purpose flour
2 tsp ground cinnamon
1 / 4 tsp kosher salt
6 tbsp (85 g) unsalted butter, melted
1 / 2 cup (60 g) chopped pecans or walnuts (optional)
For the cake:
2 cups (240 g) all-purpose flour
1 1 / 2 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp kosher salt
1 / 2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 cup (240 ml) sour cream
2 tsp vanilla extract
1 / 4 cup (60 ml) milk
For the glaze (optional):
1 / 2 cup (60 g) powdered sugar
1 to 2 tbsp (15 to 30 ml) milk
1 / 2 tsp vanilla extract

Instructions

Preheat oven to 350°F. Grease and line a 9-inch square baking pan with parchment, leaving an overhang for easy lifting.
Make the streusel: In a bowl, mix brown sugar, flour, cinnamon, and salt. Stir in melted butter until clumps form. Fold in nuts if using. Set aside.
Make the cake batter: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat softened butter and granulated sugar until light and fluffy, 2 to 3 minutes. Beat in eggs one at a time, then mix in sour cream and vanilla until smooth.
Add dry ingredients to the wet in two additions, alternating with the milk, mixing just until combined. Do not overmix.
Assemble: Spread half the batter into the prepared pan. Sprinkle with half the streusel. Dollop the remaining batter over the top and gently spread. Sprinkle with the remaining streusel.
Bake 35 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan on a rack for 15 minutes, then lift out to finish cooling.
Glaze (optional): Whisk powdered sugar, milk, and vanilla until smooth and pourable, adding milk as needed. Drizzle over warm or cooled cake. Slice and serve.