Cinnamon Streusel Coffee Cake |
This classic coffee cake has an extra layer of sweetness thanks to the decadent streusel topping.
Yield: Serves 9 to 12
Ingredients
Topping:
- 3/4 cup (185 mL) all-purpose flour
- 1/2 cup (125 mL) packed light brown sugar
- 1/2 tsp (2 mL) ground cinnamon
- Pinch salt
- 1/4 cup (60 mL) unsalted butter, melted
Cake:
- 1/2 cup (125 mL) unsalted butter, at room temperature
- 3/4 cup (185 mL) sugar
- 1 egg
- 1 egg yolk
- 1/2 cup (125 mL) sour cream
- 1 tsp (5 mL) vanilla extract
- 1 1⁄3 cups (330 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
Directions
1. Preheat the oven to 350°f (175°c). Grease an 8-inch (20 cm) square pan and line the bottom and sides with parchment paper.
2. For the streusel topping, stir the flour, brown sugar, cinnamon, and salt in a small bowl with a fork to combine.
3. Add the melted butter and stir until the mixture is evenly moistened.
4. For the cake, beat the butter and sugar until it is light and fluffy. Add the whole egg and then the egg yolk, and beat well after each addition. Stir in the sour cream and vanilla. In a separate bowl, sift the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture and stir just until blended.
5. Spread the batter into the prepared pan and sprinkle the streusel topping overtop. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cake to cool completely in the pan, then cut into squares as needed to serve. The coffee cake will keep, well wrapped and unrefrigerated, for 3 days.
Printed with permission from Back to Baking: Timeless Recipes by Anna Olson.
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