Tender Cinnamon Streusel Cake (Print Version)

Moist buttery crumb cake with cinnamon streusel topping, ideal for breakfast or snacks.

# Recipe Ingredients:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1 cup sour cream
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt

→ Cinnamon Streusel

10 - 1/2 cup packed light brown sugar
11 - 1/3 cup all-purpose flour
12 - 1 teaspoon ground cinnamon
13 - 1/4 cup unsalted butter, melted
14 - 1/2 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch square baking pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy using a mixer or whisk.
04 - Add eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla extract.
05 - Stir sour cream into the wet ingredients until just combined.
06 - Gradually fold the dry mixture into the wet ingredients, stirring gently until incorporated without overmixing.
07 - In a separate bowl, mix light brown sugar, flour, and cinnamon. Stir in melted butter until crumbly, then fold in nuts if using.
08 - Spread half of the batter evenly in the prepared pan. Sprinkle half of the streusel topping over the batter.
09 - Layer the rest of the batter over the streusel, then top with the remaining streusel mixture.
10 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
11 - Allow to cool in the pan for 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's foolproof enough for a beginner but impressive enough to serve to guests without apology
  • The sour cream keeps the cake incredibly moist, and it actually tastes better the next day
  • You'll have your kitchen smelling like a bakery in less than an hour, and that feeling is priceless
02 -
  • Don't skip preheating the oven; a properly heated oven is essential for the cake to rise and bake evenly. A cold oven will give you a dense, sunken cake
  • Overmixing the batter after adding the flour is the number one mistake. Mix just until you don't see white streaks, then stop. The slightly lumpy batter is actually the right batter
  • Room temperature ingredients are non negotiable. Cold eggs and sour cream won't blend smoothly, and you'll end up with a batter that looks separated and a cake that doesn't rise properly
03 -
  • If you find your oven runs hot or cold, invest in an oven thermometer. It's one small thing that will improve all your baking dramatically
  • Press the brown sugar firmly when measuring for the streusel; packed brown sugar holds together better and creates those lovely clumps you're after

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