I love trying new baking adventures and this Traditional Coffee Cake recipe has captured my attention. With rich melted butter, tangy sour cream, and a delightful cinnamon swirl made with granulated and light brown sugar, every slice promises an intriguing mixture of moist crumb and crunchy streusel topping that will keep you reading.

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I’ve been experimenting with different coffee cake recipes for a while now, and this Cinnamon Coffee Cake With Streusel Crumb Topping has quickly become one of my favorites. Its moist, buttery texture combined with an intense cinnamon flavor makes it stand out, whether you’re enjoying it for breakfast or as a dessert after dinner.

I mix in 2 cups all-purpose flour with just the right amount of baking powder and a pinch of salt to keep the cake light. Two large eggs, 1/2 cup sour cream, and a splash of vanilla extract give it a rich depth that is hard to resist.

Then comes the fun part: swirling in 2 tbsp ground cinnamon mixed with 1/2 cup light brown sugar and topping the whole thing with a streusel layer made of flour, brown sugar, and a hint of extra cinnamon. This isn’t your everyday coffee cake; it speaks to both traditional flavors and clever twists that any baker would appreciate.

Why I Like this Recipe

I love this recipe because it gives me a really moist and buttery cake that just melts in my mouth. I also dig the strong cinnamon flavor mixed throughout the cake – its like a sweet spice explosion that makes every bite special. The cinnamon swirl not only makes it look cool but also mixes really well with the cake so that every forkful has a bit of that amazing taste. I appreciate how easy it is to make, even on a busy morning, so I can whip it up for either breakfast or a simple dessert after dinner. Lastly, the streusel topping adds a nice crunch that makes the whole dish feel more decadent and satisfying.

Ingredients

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All-purpose flour: It gives the cake structure and is full of carbs.
It has no real vitamins but it helps bind all the ingredients together.
Sour cream: This adds moisture and a slight tang.
It makes the cake soft and tender while supplying a bit of protein and fat.
Cinnamon: Not only does it deliver warm spicy notes, but it also brings a little antioxidant goodness to the mix making the flavor burst amazing.
Granulated sugar: Provides sweetness and energy through carbohydrates.
Although its not super healthy in large amounts, it sets off the recipe perfectly.
Unsalted butter: Offers a rich taste by adding fats.
It helps to create a tender crumb and a delicious topping when used with care.

Ingredient Quantities

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1/2 cup unsalted butter (melted and cooled)

2 large eggs

1/2 cup sour cream

1 tsp vanilla extract

2 tbsp ground cinnamon (for the cinnamon swirl)

1/2 cup light brown sugar (for the cinnamon swirl)

1/4 cup unsalted butter (melted for the cinnamon swirl)

1/3 cup all-purpose flour (for the streusel topping)

1/3 cup packed light brown sugar (for the streusel topping)

1/2 tsp ground cinnamon (for the streusel topping)

2 tbsp cold unsalted butter (cubed, for the streusel topping)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×9 inch pan.

2. In a medium bowl, stir together 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

3. In a large bowl, whisk 3/4 cup granulated sugar with 1/2 cup melted and cooled unsalted butter. Add 2 large eggs one at a time then mix in 1/2 cup sour cream and 1 tsp vanilla extract until smooth.

4. Gradually add the dry ingredients to the wet mixture and stir until just combined.

5. In a small bowl, mix 2 tbsp ground cinnamon with 1/2 cup light brown sugar and 1/4 cup melted unsalted butter for the cinnamon swirl.

6. Pour half of your batter into the pan, then drizzle half of the cinnamon mixture evenly over it. Add the remaining batter on top and drizzle the rest of the cinnamon mixture, using a knife to swirl it into the batter.

7. For the streusel topping, combine 1/3 cup all-purpose flour, 1/3 cup packed light brown sugar, and 1/2 tsp ground cinnamon in another small bowl.

8. Add 2 tbsp cold unsalted butter (cubed) to the streusel mix and use your fingers or a fork to blend until crumbly.

9. Sprinkle the crumb topping evenly over the cake batter.

10. Bake the coffee cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before serving.

Equipment Needed

1. Preheated oven set to 350°F (you need this to bake the cake evenly).
2. A 9×9 inch pan (must be greased before use).
3. A medium sized bowl to mix the dry ingredients.
4. A large bowl to whisk the granulated sugar, melted and cooled butter, eggs, sour cream, and vanilla extract.
5. A small bowl to blend the ground cinnamon, light brown sugar, and melted butter for the cinnamon swirl.
6. Another small bowl for combining the remaining flour, light brown sugar, and ground cinnamon for the streusel topping.
7. Measuring cups and measuring spoons to get all the accurate amounts of each ingredient.
8. A whisk or fork to beat the egg mixture and also a knife to swirl in the cinnamon mixture.
9. A toothpick to test the cake’s doneness once it’s nearly done.
10. A cooling rack (or a clean plate) for letting the cake cool in the pan before serving.

FAQ

Q: How do I know if the cake is done?

A: The cake should be golden brown on top, and when you stick a toothpick in the center, it comes out clean. If it still has wet batter clinging to it, pop it back in the oven for a few more minutes.

Q: What if I dont have sour cream?

A: You can swap the sour cream with plain yogurt. It might change the texture a bit, but it'll still be tasty.

Q: Can I make the streusel topping ahead of time?

A: Yep, the streusel can be made a day in advance and stored in an airtight container. Just sprinkle it on before baking.

Q: Can I use a different type of sugar for the cinnamon swirl?

A: Sure, you can use regular granulated sugar if you don't have light brown sugar. The swirl might be a bit less moist though.

Q: How do I store leftovers?

A: Keep any leftover cake in an airtight container at room temperature for a couple days. If you're not planning to eat it soon, you can also freeze slices for later.

Cinnamon Coffee Cake With Streusel Crumb Topping Recipe Substitutions and Variations

You can swap unsalted butter with salted butter but lower the salt a bit in the recipe
If you don’t have sour cream you could use full-fat Greek yogurt instead
If vanilla extract is missing, almond extract works too but expect a slightly nutty taste
You could try replacing all-purpose flour with whole wheat pastry flour for a nuttier, denser cake
Granulated sugar can be replaced with coconut sugar though it might change the flavor a bit

Pro Tips

1. Make sure you use room temperature eggs cuz they mix better with the butter and sour cream, and this really help the cake rise nicely.

2. When you’re swirling in that cinnamon mixture, don’t overdo it – a gentle, kinda messy swirl gives you those pretty streaks instead of blending everything together.

3. For that streusel topping, keep the butter as cold as you can. Cold butter makes the crumbs crumblier and add a great texture contrast to the soft cake.

4. Let the cake chill out in the pan for around 10 minutes after it comes out of the oven. It might not seem like a big deal but letting it cool helps firm it up so you’ll have nice, clean slices.