A simple, classic buttery coffee cake that is so delicious that you’ll be serving this year-round! The sour cream makes this cake extra moist and cinnamon streusel and maple glaze put this coffee cake over the top. Enjoy a thick slice today with a cup of tea of coffee!
Why is it called coffee cake?
This recipe is considered a sweet bread and can be enjoyed with a cup of coffee or your favorite tea.
You can reduce the crumb to half and just add to the top or create a streusel in the center as shown here!
This streusel coffee cake is delicious served with coffee, tea, or even a Mimosa! Serve for brunch along side these egg cups or a special event like Mothers Day.
Some of my other classic breakfast cakes include Morning Blueberry Cake and Lemon Pound Cake. Both are delicious for spring and summertime.
What you’ll need:
- Bundt pan
- stand up or hand held mixer
- pastry cutter
- spatula
- mixing bowl
Coffee Cake with Cinnamon Streusel
This is a simple recipe with a classic buttery flavor and cinnamon streusel. The added sour cream or yogurt makes this cake extra moist. Serve for a treat on the weekend or bring to a pot luck for a crowd pleasing breakfast cake.
Ingredients
- 2 1/2 cups all-purpose (spooned and leveled)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup sour cream
- 1 Tablespoon vanilla extract
- 1 1/2 sticks butter or 12 tablespoons
- 3 eggs
- 2 Tablespoons of milk (any type)
- 1 1/3 cups granulated sugar
- For streusel: 2/3 cup brown sugar, 3/4 cup all-purpose flour, 1 Tablespoon cinnamon, 1/4 tsp kosher salt, 5 Tablespoons chilled butter cut into small pieces, 3/4 cup chopped walnuts. Use a fork or pastry cutter to mix butter into mixture. The mixture should be crumbly.
- Glaze: 1/2 cup powdered/confectioners sugar, 1 Tablespoon Maple syrup, 1 Tablespoon milk or more if needed for desired consistency, splash of vanilla if desired.
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 10 inch bundt or tube cake pan.
- Make the cinnamon streusel mixture: Combine the brown sugar, flour, walnuts, and cinnamon in a medium size bowl. Add chilled butter and cut in with a pastry cutter or forks. Use your hands to mix until crumbly. Mix in walnuts. Refrigerate until needed.
- In a stand up mixer or electric mixer, cream butter and sugar for about 5 minutes or until light in color.
- Add eggs, one at a time.
- Add vanilla and sour cream and mix until ingredients are incorporated.
- In a separate bowl, sift dry ingredients: flour, baking powder, baking soda, salt.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients.
- Mix until combined. Use spatula to make sure the batter is fully mixed.
- Pour 1/2 the batter into the cake pan.
- Spoon 2/3 of the streusel over the the top.
- Add the other 1/2 of the batter to the cake pan and spoon the remaining streusel on top.
- Bake for about 50 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and set on a cooling rack. Allow to cool for about 20 minutes before removing from pan.
- Carefully remove cake from pan. For the icing mix sugar, maple syrup, milk, and vanilla in measuring cup or small bowl. Whisk until smooth and lumps are gone. Add a small amount of water if needed to achieve desired consistency. Spoon over cake.
