Description
A tender coffee cake with a crumbly cinnamon streusel topping, perfect for pairing with coffee and family gatherings. This simple, comforting treat balances sweetness and spice for year-round enjoyment.
Ingredients
Caster sugar (superfine sugar), 3/4 cup
Unsalted butter (120g/1/2 cup), room temperature
Large eggs, 2, room temperature
Vanilla extract, 2 tsp
Oil, 1 tbsp
All-purpose flour, 1 1/4 cup
Baking powder, 2 1/2 tsp
Kosher salt, 1/2 tsp
Sour cream, 3/4 cup (substitute plain yogurt)
Brown sugar, 3/4 cup
All-purpose flour, 3/4 cup (for topping)
Cinnamon, 1 tbsp
Unsalted butter, 90g/6 tbsp, room temperature
Icing sugar, 3/4 cup (for optional glaze)
Vanilla extract, 1/4 tsp
Milk, 4 tsp
Instructions
Line 8-inch square pan with parchment paper (add overhang)
Preheat oven to 350°F (180°C) for 10 minutes after preparing batter
In a bowl, cream caster sugar and butter until light and fluffy
Add eggs one at a time, mixing after each addition
Mix in vanilla extract and oil
Sift flour, baking powder, and kosher salt; add to butter mixture in two batches, alternating with sour cream
Pour batter into prepared pan
For streusel: Combine brown sugar, flour, cinnamon, and cold butter using a pastry cutter or fork until crumbly
Sprinkle streusel evenly over batter
Bake for 45 minutes until golden and a toothpick comes out clean
Let cool slightly before glazing (optional) with sifted icing sugar, vanilla, and milk mixture
Notes
Substitute sour cream with plain yogurt for similar texture
Use Vietnamese cinnamon for aromatic depth
Store in an airtight container for up to 3 days
Reheat in oven for 5 minutes to restore crispness
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg