Description
Buttery cake layered with spiced brown sugar streusel and topped with a smooth glaze—this easy coffee cake recipe is a crowd favorite for brunch or holiday mornings.
Ingredients
For the Streusel:
1 ¾ cups all-purpose flour
1 cup packed light brown sugar
1 ¼ tsp ground cinnamon
¼ tsp kosher salt
¾ cup (1 ½ sticks) unsalted butter, cold and cut into small pieces
For the Cake:
2 cups all-purpose flour
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ tsp vanilla extract
1 cup sour cream
For the Glaze:
1 cup powdered sugar
2 tbsp whole milk
Instructions
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
Make Streusel: Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture forms pea-sized clumps. Chill until ready to use.
Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy.
Add eggs one at a time, then beat in vanilla extract.
Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with dry. Mix just until combined.
Spread half of the batter in the pan, top with half the streusel. Repeat layers.
Bake for 55 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Cool in the pan on a wire rack.
Mix powdered sugar and milk until smooth. Drizzle glaze over the cooled cake before serving.
Notes
Add chopped nuts (walnuts or pecans) to streusel for added crunch.
Incorporate fresh berries into the batter for a fruity twist.
Flavor the glaze with cinnamon, nutmeg, or citrus zest for extra depth.
For best results, use full-fat sour cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
