Print

Ultra Moist Classic Cinnamon Streusel Coffee Cake

Two moist slices of classic coffee cake featuring a thick, crumbly cinnamon streusel topping on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Find the recipe for a classic coffee cake that is exceptionally moist, featuring a rich cinnamon swirl and a generous, buttery crumb topping. This simple recipe is perfect for breakfast or brunch.

Ingredients

Scale
  • For the Streusel Topping: 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Cake: 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, room temperature
  • For the Cinnamon Swirl Layer: 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Optional Glaze: 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare the streusel topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, stir the sour cream until smooth. Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients, mixing only until just combined. Do not overmix.
  6. Prepare the cinnamon swirl: In a small bowl, mix the 1/2 cup brown sugar and 1 tablespoon cinnamon.
  7. Assemble the cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter. Sprinkle half of the reserved streusel topping over the cinnamon sugar.
  8. Gently spread the remaining cake batter over the first layer. Sprinkle the remaining cinnamon sugar mixture over the batter, followed by the remaining streusel topping.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for at least 20 minutes before glazing.
  11. Prepare the optional glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly warm cake.
  12. Cut into squares and serve.

Notes

  • For an extra moist cake, do not skip the sour cream; it contributes significantly to the tender crumb.
  • If you prefer a thicker crumb topping, chill the streusel mixture for 10 minutes before sprinkling it on the cake layers.
  • This cake tastes best when served slightly warm or at room temperature.

Nutrition

Find it online: https://delishsymphony.com/best-coffee-cake-moist-cinnamon-streusel/