Cake that is buttery and moist comes with a two-layer of cinnamon sugar streusel to make this coffee cake that is worthy of a snack throughout the day.
Active Time:
15 minutes
Total Time:
3 hrs
Servings:
1 [2 1/2- x 2-inch] piece
Yield:
12 servings
After just 1 bite of this delicious cake, which is topped with two layers of cinnamon streusel, your day is off to a great beginning. This simple coffee cake recipe includes the streusel both in the middle of the cake as well as over it, removing the need for separate batter to cover the entire cake. Making the streusel before making it allows it to chill in the refrigerator while you prepare the batter. This additional time allows the streusel to retain its crumbly texture, as the flour has time to soften. Make sure that the butter you use is at a moderately soft temperature in order to be able to incorporate easily into the streusel mix. If you’re struggling to mix it in with the dry ingredients using a spatula, you can try cutting it into dry ingredients using an ice cream maker or two knives.
Cake batters are extremely thick, and requires some patience to spread it and even it all out. However, the result is an extremely soft cake. It’s a great contrast to the top layer of streusel that is quite heavy however it becomes nice crisp when baked to create an enthralling “crack” when you dig into the cake. It’s possible to add one-half cup chopped walnuts, pecans or hazelnuts into the streusel layer to give it an more nutty crunch.
Ingredients
- Baking spray with flour
Streusel
- 1 cup (7 ounces) packed light brown sugar
- 1 cup (about 4 1/4 ounces) all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup (4 ounces) unsalted butter, softened
Cake
- 1 1/4 ounces granulated sugar
- 1/2 cup (4 ounces) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups (8 1/2 ounces) all-purpose flour
- 1/2 cup sour cream, at room temperature
- 1/4 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
Directions
- Heat oven to 350°F. Grease an 8-inch x 8-inch baking pan using baking spray.
Prepare the Streusel
- Mix brown sugar with flour, cinnamon along with salt and brown sugar in a large bowl until it is all combined. Stir in butter until it is crumbly and well-combined. There should be 3 cups of streusel. Cover and refrigerate until ready for use.
Prepare the Cake
- Beat butter and sugar together within a bowl using an electric mixer at high speed until it becomes light and fluffy 3 to 4 mins. Add baking powder, egg baking soda, baking powder, as well as salt. Mix on medium speed until the mixture is smooth around 30 seconds. Add flour, sour cream vanilla, and milk beat on low speed until all ingredients are all ingredients are combined, approximately 45 minutes (batter will be very thick).
- Spread half of the batter (1 1/2 cups) into the prepared baking pan and smooth it to an even layer with an offset spatula. Sprinkle by 12 cup Streusel. Then top with the rest of the batter, smoothing edges of baking pan with a spatula. Sprinkle with the remaining Streusel and press gently into batter until it sticks.
- Bake in the preheated oven till a wooden skewer placed in the center of the cake is clean, between 45 and 50 minutes. Allow cake to cool completely in a baking pans on a wire rack for about 2 hours.