Cinnamon Streusel Coffee Cake
A tender sour cream cake with a ribbon of cinnamon sugar inside and a thick crumbly streusel on top. The classic weekend brunch bake.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5
- Serves
- 12
Cold butter is the key to a crumbly streusel with big clumps. The cake keeps well, covered, for 3 days.
Method
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Heat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
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For the streusel, rub the brown sugar, 3/4 cup flour, 2 tsp of the cinnamon and the cold butter together with your fingers until clumpy. Stir in the pecans.
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Whisk the 2 1/4 cups flour, baking powder, baking soda and salt together in a bowl.
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Beat the softened butter and granulated sugar for until fluffy. Beat in the eggs one at a time, then the sour cream and vanilla.
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Fold in the dry ingredients just until combined. Spread half the batter in the pan.
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Sprinkle with about one third of the streusel and the remaining 1 tsp cinnamon. Dollop on the rest of the batter and spread gently.
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Cover with the remaining streusel, pressing it lightly into the batter.
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Bake for , until a toothpick comes out clean. Cool for before cutting into squares.
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