Tender Cinnamon Streusel Cake

I still remember the Sunday morning my grandmother taught me to make coffee cake in her kitchen. The house filled with the aroma of cinnamon and butter as the cake baked, and I realized that some of the simplest recipes create the most memorable moments. Now, whenever I bake this tender, moist cake with its buttery crumb and cinnamon streusel, I'm transported back to that warm kitchen, watching her hands move with practiced ease through each step.

I made this cake for my book club last fall, and my friend Sarah asked for the recipe before she even finished her first slice. Now it's become our unofficial potluck staple. There's something about a homemade coffee cake that says 'I care' without being fussy about it.

Ingredients

• All-purpose flour (2 cups, 250 g): The foundation of your cake, and this is where quality matters. Use fresh flour from a sealed container, as old flour can make your cake dense
• Granulated sugar (1 cup, 200 g): The sweetness that balances the sour cream's tang. Don't skip measuring by weight if you can, as it's more accurate than cups
• Unsalted butter, softened (1/2 cup, 115 g): Softened butter creams better than cold butter, giving you that fluffy crumb. Leave it on the counter for 30 minutes if you're in a hurry
• Sour cream (1 cup, 240 ml): This is the secret ingredient that keeps everything moist and tender. Room temperature sour cream blends more smoothly
• Large eggs (2): Room temperature eggs incorporate better into the batter, creating a more uniform texture
• Vanilla extract (1 teaspoon): A small amount that adds warmth and complexity to the cake flavor
• Baking powder (1 teaspoon): This helps the cake rise slightly and stay tender
• Baking soda (1/2 teaspoon): Works with the sour cream to create the perfect rise and crumb structure
• Salt (1/4 teaspoon): Just a pinch to enhance all the flavors
• Light brown sugar, packed (1/2 cup, 100 g): The streusel's base, packed brown sugar stays moist and clumpy, which is exactly what you want
• Ground cinnamon (1 teaspoon): The heart of the streusel, and fresh cinnamon makes all the difference in flavor
• Unsalted butter, melted (1/4 cup, 60 g): Melted butter binds the streusel together and creates those delicious, crispy bits
• Chopped walnuts or pecans (1/2 cup, 50 g, optional): Adds crunch and richness, though the cake is delicious without them if you prefer

Instructions

Prepare your pan and preheat:

Set your oven to 350°F (175°C) and give it a moment to fully preheat. Grease your 9-inch square baking pan thoroughly with butter or cooking spray, or line it with parchment paper for easy removal. Cold pans are my preference, so do this first while the oven warms.

Mix the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combines all your leavening agents evenly, ensuring your cake rises uniformly. Set this bowl aside and don't worry if it looks a bit thick.

Cream the butter and sugar:

In a large bowl, beat the softened butter and granulated sugar together for about 2 to 3 minutes. You're looking for a light, fluffy mixture that's almost pale in color. This step incorporates air into the batter, which creates that tender crumb you're after.

Add the eggs and vanilla:

Beat in the eggs one at a time, letting each one fully combine before adding the next. Then add the vanilla extract and mix until smooth. Take your time here; rushing this step means the eggs don't incorporate fully.

Incorporate the sour cream:

Add the sour cream to your buttery mixture and stir until everything is combined. The batter might look slightly curdled at first, but that's normal and it will come together.

Gently fold in the dry ingredients:

Add your flour mixture to the wet ingredients and stir just until combined. Do not overmix; as soon as you don't see white streaks of flour, stop stirring. Overmixing develops gluten, which makes the cake tough.

Make the streusel:

In a separate bowl, combine the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly and resembles wet sand. If you're using nuts, fold them in now.

Layer the batter and streusel:

Spread half of your cake batter evenly into the prepared pan. Sprinkle half of the streusel mixture over it, pressing it in slightly so it adheres. Then spread the remaining batter over the streusel layer, and finish with the rest of the streusel on top.

Bake until golden:

Place the pan in your preheated oven and bake for 35 to 40 minutes. You'll know it's done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown.

Cool and serve:

Let the cake cool in the pan for 15 minutes before slicing. This waiting period helps the cake set so your pieces stay neat.

Save

My neighbor once told me that when her daughter came home from college, the first thing she asked for wasn't a home cooked meal, but a slice of my coffee cake that had been waiting in her freezer. That's when I knew this recipe was more than just dessert; it was comfort in a pan.

Customizing Your Coffee Cake

One of the best things about this recipe is how easily it adapts to what you have on hand or what you're craving. If you prefer a lighter cake, swap the sour cream for an equal amount of plain Greek yogurt, which will give you a slightly tangier flavor and a bit less richness. For a fruity twist, scatter a handful of fresh or frozen blueberries or diced apples over the first layer of streusel before adding the top batter layer. The fruit releases its juices as it bakes, creating little pockets of flavor throughout the cake. I've even experimented with adding a tablespoon of lemon zest to the batter itself, which pairs beautifully with the cinnamon and creates a more sophisticated flavor profile.

Storage and Make Ahead Tips

This cake actually improves after sitting for a day or two, as the flavors meld and the texture becomes even more moist. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. You can also freeze the entire baked cake for up to three months; just thaw it at room temperature for about an hour before serving. If you're planning ahead, you can even prepare the batter and streusel the night before, keeping them in separate containers in the refrigerator, though you may need to add an extra minute or two to the baking time since you'll be starting with a cold batter.

The Perfect Pairing

This coffee cake is the ideal companion to your favorite hot beverage. Pour yourself a cup of strong coffee, and the bitter notes will play beautifully against the cake's sweetness and spice. Black tea, especially a robust variety, works wonderfully too. The warmth of the beverage and the cake together creates a moment of genuine comfort, something that feels like a small luxury even on an ordinary Tuesday morning. This is the kind of recipe that transforms a rushed breakfast into something worth lingering over, a reason to sit down and actually enjoy a few minutes before the day gets away from you.

• Serve it warm from the oven with a cup of coffee for the ultimate comfort experience
• Make it the night before so you can enjoy a slice with breakfast without the morning rush
• Bring a homemade coffee cake to a gathering and watch people's faces light up when they taste it

Save

Baking this coffee cake is like sending a hug to your own kitchen. Whether you're baking it for yourself, for company, or to ease into a Sunday morning, you're creating something that nourishes both body and spirit.

Recipe FAQs

→ What makes this cake tender and moist?

The inclusion of sour cream and softened butter creates a rich, moist crumb that keeps the cake tender.

→ How do I make the cinnamon streusel topping?

Mix brown sugar, flour, ground cinnamon, and melted butter until crumbly. Optionally fold in chopped nuts for added texture.

→ Can I substitute sour cream with something else?

Yes, plain Greek yogurt can be used for a lighter texture without compromising moisture.

→ How should I bake to ensure even cooking?

Use a greased or parchment-lined 9-inch square pan and bake at 350°F (175°C) for 35-40 minutes, testing doneness with a toothpick.

→ Are there any suggested add-ins to enhance flavor?

You can add blueberries or diced apples to the batter for a fruity variation.