Description
A deliciously moist and buttery coffee cake topped with a sweet cinnamon streusel, perfect for pairing with morning coffee or as an afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
- Mix together the brown sugar, cinnamon, and chopped nuts in a small bowl. Pour half of the batter into the prepared pan, sprinkle with half of the cinnamon mixture, then top with the remaining batter. Finish with the rest of the cinnamon mixture on top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan before transferring it to a wire rack.
Notes
Serve warm or at room temperature. The cake can be stored wrapped in plastic wrap or foil for up to 3 days at room temperature or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg