Cinnamon Streusel Coffee Cake
A classic coffee cake is the perfect make-ahead breakfast for holiday gatherings. It tastes just as good when baked the night before a big event, giving you more opportunities to spend quality time with your guests.
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Ingredients
For the streusel topping and center
- 1 ¾ cups all-purpose flour
- 1 cup packed light brown sugar
- 1 ¼ tsp. ground cinnamon
- 1 ½ sticks cold, unsalted butter, cut into small pieces
- Coarse salt
For the cake
- 1 stick unsalted butter, softened
- 2 cups all-purpose flour
- 1 ¼ tsps. baking powder
- 1 ½ tsp. baking soda
- Coarse salt
- 2 large eggs
- 1 cup sugar
- 1 cup sour cream
- 1 ½ tsps. vanilla
For the glaze:
- 1 cup powdered sugar
- 2 Tbsps. whole milk
Directions
- To make the streusel topping: Mix together flour, ¾ cup brown sugar, 1 tsp. cinnamon, and 1 tsp. salt. Cut in butter using a pastry cutter until mixture is crumbly. Refrigerate.
- To make the streusel center: Combine remaining ¼ cup brown sugar and ¼ tsp. cinnamon.
- Preheat oven to 350 degrees F. Grease a 9-inch tube pan or bundt pan. Sift flour, baking soda, baking powder, and ½ tsp. salt into a bowl.
- Beat butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, then add vanilla. Alternate adding flour mixture and sour cream. Beat until well combined.
- Spoon half the batter into the pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, using a spatula to spread evenly. Sprinkle streusel topping mixture over batter.
- Bake for 55 minutes, or until cake is golden brown and a toothpick inserted into the center comes out clean. Transfer pan to wire rack and allow to cool completely. Remove cake from pan and transfer to parchment.
- To make the glaze: whisk together powdered sugar and milk. Drizzle over cake. Let sit for at least 5 minutes before serving.