Cinnamon Streusel Coffee Cake


1x 8-inch square cake


Cuts into 16 squares



About this Recipe

Recipe from Back to Baking Whitecap Books, 2011


Streusel Topping:

  • ¾ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ tsp ground cinnamon
  • dash salt
  • ¼ cup unsalted butter, melted
warm pizza dip

Coffee Cake:

  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar
  • 1 egg
  • 1 egg yolk
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 1 ⅓ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
The coffee cake will keep, well wrapped and unrefrigerated, for 3 days.

Step by Step Instructions

Step 1

Preheat the oven to 350°F (180°C). Grease an 8-inch square pan and line the bottom and sides with parchment paper.

Step 2

For the streusel, stir the flour, brown sugar, cinnamon and salt in a small bowl with a fork to combine.

Step 3

Add the melted butter and stir until the mixture is evenly moistened. For the cake, beat the butter and sugar until it is light and fluffy. Add the egg, then the egg yolk, beat well after each addition. Stir in the sour cream and vanilla. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture and stir just until blended.

Step 4

Spread the batter in the pan and top with the streusel. Bake the cake for about 30 minutes, until a tester inserted into the centre of the cake comes out clean. Allow the cake to cool completely in the pan, and then cut into squares as needed to serve.