Cinnamon Streusel Cake
Indulge in the cozy flavors of a homemade Cinnamon Streusel Cake, a tender, moist treat that’s perfect for breakfast, dessert, or an afternoon coffee break. This simple yet elegant recipe layers buttery cake batter with ribbons of sweet, cinnamon-infused streusel, creating a delightful contrast of textures in every bite. Topped with a crumbly mixture of cinnamon, brown sugar, and optional nuts, this cake bakes to golden perfection in just 45 minutes. With the addition of sour cream for extra moisture and a quick prep time of only 20 minutes, this recipe is as easy as it is irresistible. Serve it warm or at room temperature for a comforting slice of sweetness that’s sure to please any crowd.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.25 cups Granulated sugar
- 0.5 cups Unsalted butter, softened
- 2 large Eggs
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 tablespoon Cinnamon
- 1 cup Brown sugar
- 0.5 cups Chopped pecans or walnuts (optional)
- 0.5 cups All-purpose flour (for streusel)
- 0.25 cups Unsalted butter (melted, for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan. Lightly flour it and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
For the streusel, in a separate bowl, combine the brown sugar, cinnamon, and chopped nuts (if using). Stir in the melted butter and 1/2 cup of flour until a crumbly mixture forms.
Pour half of the cake batter into the prepared pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter.
Layer the remaining cake batter over the streusel layer, carefully spreading it out. Top with the remaining streusel.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy with coffee or tea!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 63.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 178 mg | 4% | |
*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.
