Double the Streusel Coffee Cake
Indulge in the ultimate brunch treat with Double the Streusel Coffee Cake, a tender and moist sour cream coffee cake that delivers twice the deliciously buttery, cinnamon-spiced crumb topping you love. This easy-to-make recipe layers a rich, fluffy cake base with two generous layers of brown sugar streusel, ensuring a perfect crumble in every bite. With optional chopped pecans or walnuts for added texture and a dusting of powdered sugar for a touch of elegance, this coffee cake is perfect for breakfast gatherings, holiday mornings, or as a sweet mid-afternoon pick-me-up. Ready in just over an hour, this crowd-pleasing creation will quickly become your go-to recipe for indulgent comfort.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 0.5 cup unsalted butter (for streusel), melted
- 1 cup all-purpose flour (for streusel)
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or lightly coat it with nonstick spray.
In a medium bowl, whisk together the 2.5 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Mix in the sour cream until combined, then gradually add the dry ingredients until just incorporated. Do not overmix.
In a separate bowl, prepare the streusel by combining the brown sugar, ground cinnamon, melted butter, and 1 cup of flour. Mix until crumbly. If using, fold in the chopped pecans or walnuts.
Spread half of the cake batter into the prepared baking dish, smoothing it out with a spatula.
Sprinkle half of the streusel mixture evenly over the batter.
Spread the remaining cake batter over the streusel layer, carefully smoothing it out.
Finish by sprinkling the remaining streusel mixture evenly over the top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 15 minutes before slicing. If desired, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 39.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 126 mg | 3% | |
*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.
