Are you looking for a Coffee Cake with the perfect crumb and a delicious streusel? Well, this is the recipe for you! This Coffee Cake has layers of streusel and melt-in-your-mouth cake, making it the perfect sweet treat!
Ingredients
For the Streusel
- 1¼ cups (157g) All-Purpose Flour
- ¾ cup + 2 tbsp (130g) Light Brown Sugar
- 2 tsp Ground Cinnamon
- ¼ tsp Salt
- A Pinch of Baking Powder
- ½ cup (113g) Unsalted Butter, room temperature
For the Cake
- ¾ cup (170g) Unsalted Butter, room temperature
- 1½ cups (315g) Granulated White Sugar
- 1¼ cups (300g) Sour Cream/Greek Yogurt, room temperature
- 1½ tbsp Pure Vanilla Extract
- 3 large Eggs, room temperature
- 2½ cups (315g) Cake Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¾ tsp Salt
Method
- To make the streusel, in a bowl, add the all-purpose flour, brown sugar, cinnamon, salt and baking powder. Give them a quick mix before adding the butter. With clean fingers, start pinching the dry ingredients to blend with the butter until it forms a crumble.
- For the batter of the cake, in the bowl of a stand mixer or any bowl (if you are using a hand mixer) cream together the butter and sugar for approximately 6-8 minutes, while increasing the speed from low to high. Scrape down the bowl after about every two minutes.
- Once the butter has increased in volume and turned light and fluffy, add the sour cream and pure vanilla extract. Blend them together on a medium-low speed.
- Keeping the mixer on a medium-low speed, add the eggs one at a time, mixing till just incorporated.
- In a separate bowl, add the cake flour, baking powder, baking soda, and salt and give them a quick whisk.
- Turn the mixer on low, and start adding the flour mixture to the batter in three additions, mixing till just combined. You can finish mixing the batter by using the cut-and-fold method with a spatula to be sure the batter is completely mixed.
- Preheat the oven to 350F/180C and line a 9”x9” cake pan with parchment paper leaving overhangs on all sides for easy release of the cake.
- To layer the cake, spoon half of the batter into the cake pan and spread it out evenly at the bottom with an offset spatula or a knife. Next, evenly sprinkle on 3/4 portion of the streusel before spooning on the rest of the batter on the top. Once again, spread the batter out evenly before sprinkling the remaining streusel on top. Bake for 50 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Allow the cake to cool completely on a wire rack before taking it out of the cake pan. Cut into desired shaped pieces and enjoy!
