Cinnamon Streusel Coffee Cake

I love the classics. Classic recipes with a twist to them. But this cinnamon streusel coffee cake is perfect as it is. For now I just wanted to share the classics with you. I’ll be experimenting with additional flavours at a later date, when the kids have settled into the new school year.

Preparation Time 10 minutes

Bake Time 30-40 minutes

Serves 8

Ingredients

Streusel

3/4 cup flour

1/3 cup sugar

1/3 cup light brown sugar

2 teaspoons cinnamon

1/8 teaspoon salt

6 Tablespoons butter - melted

Cake

1 1/2 cup flour

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter- softened

1 cup sugar

2 eggs- room temperature

1 1/2 teaspoon vanilla

1 cup sour cream

Instructions

1. Preheat the oven to 180c. Line a 9x9 inch square pyrex dish with parchment paper. Set it aside.

2. For the streusel: combine the dry ingredients. Mix well. Add the melted butter and mix it in. The mixture will resemble coarse crumbs. Set this aside for later.

3. For the cake: beat the butter and sugar for 3-4 minutes until light and fluffy. Add the eggs one at a time and beat well between each addition.

4. Stir in the vanilla.

5. Add the flour, baking powder, baking soda and salt. Then add half of the sour cream and mix it in. Add the remaining sour cream and mix it in until JUST combined. Be careful not to over mix the batter.

6. Pour half the batter into the lined pan. Top with half of the streusel. Then top that with the remaining batter. Smooth over the batter with an offset spatula. Top with the remaining streusel. Lightly press the topping into the batter so that the streusel doesn’t fall off when we serve it.

7. Bake the coffee cake at 180c for 30-40 minutes until an inserted skewer comes out clean. Set it aside to cool to room temperature.

8. If you want to top it with icing, then combine 1/4 cup icing sugar with a couple teaspoons of water until a thick icing forms.

9. Drizzle the icing over the cake.