Cinnamon Streusel Coffee Cake is a rich, moist cake with cinnamon streusel swirled throughout the cake and more cinnamon streusel topping on the cake. Serve it for breakfast or as a pick me up snack in the afternoon with coffee or tea. My Apple Cinnamon Scones or Peach Scones are also great afternoon snacks.
My mom used to say breakfast is the most important meal of the day. If she would have made this Cinnamon Streusel Coffee Cake, scones, or Stuffed French Toast I would have agreed with that statement. But somehow, as a kid, hot cereal (mom called it MUSH) just didn’t meet my criteria for what I was putting on my priority list.
What Ingredients Will You Need for Cinnamon Streusel Coffee Cake?
The Streusel topping is butter, sugar, flour, and the all-important cinnamon. Oh, there is one more “secret” ingredient, finely chopped pecans.
Sour cream and butter give the cake it’s moist, rich texture and taste. The rest of the ingredients are what you expect to find in a cake. They are sugar, eggs, vanilla, lemon juice, and flour. For leavening, in addition to the egg, I added baking powder and baking soda. Don’t forget the salt. Salt always enhances the flavor of something sweet.
Step by Step Instructions for Cinnamon Streusel Coffee Cake.
Make the Streusel:
The Streusel topping is butter, sugar, flour, and the all-important cinnamon. Oh, there is one more “secret” ingredient, finely chopped pecans.
Sour cream and butter give the cake it’s moist, rich texture and taste. The rest of the ingredients are what you expect to find in a cake. They are sugar, eggs, vanilla, lemon juice, and flour. For leavening, in addition to the egg, I added baking powder and baking soda. Don’t forget the salt. Salt always enhances the flavor of something sweet.
- Combine the flour, sugar, pecans, cinnamon, and mix together. Add the room temperature butter and crumble in until the mixture resembles coarse crumbs. Set aside.
- Preheat oven to 350-degrees F.
Make the Cake:
- Cream the butter with the sugar until fluffy.
- Add the eggs one at a time and mix after each egg. Scrape the sides and bottom of the bowl.
- Add the vanilla and lemon juice.
- Mix together the flour, baking soda, baking powder, salt in a separate bowl and set aside.
- Alternating between the flour mixture and sour cream, add 1/3 of each at a time, ending with the sour cream. Beat after each addition and scrape the sides and bottom of the bowl. After all of the flour and sour cream is added, beat on medium for 2 minutes.
- Put a piece of parchment in the bottom of a 9 X 9-inch baking pan. Spray the pan with a non-stick spray and add 1/2 of the batter to the pan.
- Add 1/2 of the streusel topping and swirl in with a knife. (see video)
- Add the rest of the batter and top with the rest of the streusel mixture.
- Bake for 35-45 minutes at 350-degrees F. A toothpick inserted into the center of the cake should come out clean.
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Equipment
- 9 X 9-inch baking pan
Ingredients
Cinnamon Streusel
- 1 cup white sugar(198g)
- 1 cup all-purpose flour(240g)
- ½ cup finely chopped pecans(57g)
- 1 tbsp cinnamon
- 6 tbsp butter(85g)
Cake
- 1 cup white sugar(198g)
- 1 stick butter (1 stick)(113g)
- 2 large eggs
- 1 tsp vanilla
- 1 tbsp lemon juice
- 2 cups all-purpose flour(240g)
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sour cream (227g)
Instructions
Cinnamon Streusel
- In a bowl mix together the streusel ingredients: sugar, pecans,flour, butter, and cinnamon. Mix until crumbly consistency.
Cake
- Preheat oven to 350°F
- In a stand mixer bowl add the sugar and butter, mix on medium until fluffy. Scape sides and bottom of bowl.
- Add the eggs one at a time and mix well after each egg. Scrape bowl before adding the vanilla and lemon juice. Mix on medium for 1 minute and scrape sides and bottom of the bowl.
- In a separate bowl mix together the flour, baking powder, soda, and salt until well blended.
- on low alternately add ⅓ of the flour mixture alternating with ⅓ of the sour cream. Beat for 1 minute after each addition and scrape down the sides of the bowl after each addition.
- Once all of the flour and sour cream is mixed in, add a piece of parchment paper to the bottom of a 9 X 9-inch baking pan, Spray with non-stick cooking spray.
- Add ½ of the batter to the pan and top with 1/2 of the streusel mixture. Lightly swirl the streusel into the cake with a knife. Add the rest of the batter and top with the rest of the streusel.
- Bake for 35 - 45 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and cool before serving.
- Store cake at room temperature for 2-3 days in a covered container.
Video
Nutrition
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