Harvest Streusel Coffee Cake
Cozy up with the irresistible flavors of fall with this Harvest Streusel Coffee Cake, a tender and buttery treat that’s perfect for any morning gathering or afternoon indulgence. This easy-to-make coffee cake layers a spiced, moist base—thanks to the addition of sour cream and a touch of nutmeg—with a sweet, crumbly cinnamon streusel topping that melts in your mouth. Baked to golden perfection in under an hour, this crowd-pleasing recipe is as delightful to look at as it is to eat. Serve it warm or at room temperature with a steaming cup of coffee for the ultimate seasonal treat. Perfect for family brunches, potlucks, or simply celebrating the cozy vibes of autumn! Keywords: coffee cake recipe, streusel topping, fall baking, easy coffee cake, cinnamon coffee cake.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.75 cup All-purpose flour (for streusel)
- 0.5 cup Brown sugar, packed (for streusel)
- 0.25 cup Unsalted butter, melted (for streusel)
- 1 teaspoon Ground cinnamon (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
Prepare the streusel topping by combining 3/4 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup melted butter in a small bowl. Mix until crumbly and set aside.
In a large bowl, mix together 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon nutmeg.
In a separate medium bowl, whisk together 2 large eggs, 1 cup milk, 1/2 cup sour cream, 1/2 cup softened butter, and 2 teaspoons vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until well combined. Avoid overmixing to keep the cake tender.
Pour half of the batter into the prepared pan and spread it into an even layer.
Sprinkle half of the streusel mixture evenly across the top of the batter.
Add the remaining cake batter over the streusel layer, spreading it gently to cover. Top with the remaining streusel mixture.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 10-15 minutes before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
5007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 115.2 g | 576% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 777.6 g | 283% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 464.6 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 891 mg | 69% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1351 mg | 29% | |
*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.
