American
Cinnamon Streusel Coffee Cake
Sour-cream coffee cake carries a cinnamon-brown-sugar ribbon through its tender crumb and finishes with a generous layer of crisp, buttery streusel.
12 servings · 30 minutes prep · 50 minutes cook
Ingredients
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon Diamond Crystal kosher salt
- 5 tablespoons unsalted butter, melted
Cinnamon Ribbon
- 1/3 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
Sour Cream Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
- 1 teaspoon unsalted butter, softened, for the pan
Directions
Make the Layers
- Heat the oven to 350°F (175°C). Use the pan butter to grease a 9-inch square pan, then line it with a parchment sling.
- For the streusel, mix the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until irregular clumps form; do not crush them. Mix the ribbon sugar and ribbon cinnamon separately.
Mix and Assemble
- Whisk the flour, baking powder, baking soda, and salt. Beat the softened butter and granulated sugar for 3 minutes until pale. Beat in the eggs one at a time, then the vanilla.
- Fold in the dry mixture in three additions, alternating with the sour cream in two additions. Spread half the thick batter in the pan. Sprinkle the cinnamon ribbon evenly, leaving a 1/2-inch border, then dollop and gently spread the remaining batter. Scatter the streusel without pressing.
Bake and Cool
- Bake 45 to 55 minutes until the center springs back and a tester inserted away from the cinnamon seam emerges with a few moist crumbs.
- Cool 20 minutes in the pan, then lift to a rack. Wait another 25 minutes before cutting into 12 pieces.
