Description
This sour cream coffee cake has a thick cinnamon streusel topping and a cinnamon sugar swirl baked right through the middle. Tender, moist, and even better the next day. Perfect for brunch or weekend baking.
Ingredients
Units
Scale
Cinnamon Middle
- 1/4 cup (50 grams) white sugar
- 2 teaspoons cinnamon
Cake
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/3 cup (67 grams) white sugar
- 2 eggs, room temperature
- 3/4 cup (180 grams) sour cream
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
Streusel
- 1 cup (120 grams) all-purpose flour
- 1/2 teaspoon cornstarch
- 1/3 cup (75 grams) unsalted butter, cold and cut into 1-inch pieces
- 2 teaspoons cinnamon
- 1/4 cup (50 grams) white sugar
Instructions
Cinnamon Middle
- Mix the sugar and cinnamon together in a small bowl. Set aside.
Cake
- Preheat your oven to 355°F (180°C). Line a 9-inch square pan with parchment paper.
- Beat the butter and sugar together in a medium bowl until light and fluffy, about 3 minutes.
- Add the eggs and sour cream, then beat until everything’s combined and smooth.
- Sift the flour, baking powder, baking soda, and salt into the bowl. Mix just until you don’t see any dry streaks.
Streusel
- Whisk together the flour, cornstarch, cinnamon, and sugar in a small bowl.
- Add the cold butter pieces to the dry ingredients. Use your fingers to squeeze and rub the butter into pea-sized crumbs, making sure each piece gets coated in flour.
Assembly
- Spread half the cake batter into your prepared pan, smoothing it into an even layer.
- Sprinkle the cinnamon sugar mixture evenly over the batter.
- Dollop the remaining batter on top and gently spread it to cover the cinnamon layer.
- Scatter the streusel evenly over the top.
- Bake for 50 to 60 minutes, until a toothpick inserted in the centre comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and serve warm or at room temperature.
Notes
If your streusel feels too soft to crumble, pop it in the fridge for 5 minutes before sprinkling. And yes, this is even better the next day when the flavours have had time to meld. :)
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Cake
- Method: Baking
