Buttery Streusel Coffee Cake
Indulge in the comforting allure of a classic **Buttery Streusel Coffee Cake**, a soft and tender treat crowned with a rich, crumbly cinnamon streusel. This easy-to-make coffee cake layers a moist, vanilla-infused batter with a buttery brown sugar topping, creating the perfect balance of sweetness and spice. Hints of sour cream add tangy richness, while optional chopped pecans lend a delightful crunch to each bite. Ideal for brunch, dessert, or pairing with your morning cup of coffee, this cake comes together in just under an hour, making it a go-to choice for last-minute gatherings or leisurely weekend baking. Whether served warm or cooled, this coffee cake is a guaranteed crowd-pleaser that tastes as inviting as it smells!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 120 ml sour cream
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 100 grams packed brown sugar
- 1.5 teaspoons ground cinnamon
- 60 grams unsalted butter (for streusel)
- 90 grams all-purpose flour (for streusel)
- 60 grams chopped pecans (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper.
In a medium bowl, whisk together 240 grams of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons each of baking soda and salt. Set aside.
In a large mixing bowl, beat 120 grams of unsalted butter and 200 grams of granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.
Add 120 ml of sour cream to the wet ingredients and stir until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain. Be careful not to overmix.
To prepare the streusel topping, combine 100 grams of packed brown sugar, 1.5 teaspoons of ground cinnamon, 90 grams of all-purpose flour, and 60 grams of unsalted butter in a bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. Stir in 60 grams of chopped pecans if using.
Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with the remaining batter and streusel.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 38.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
