Buttery Streusel Coffee Cake

Indulge in the comforting allure of a classic **Buttery Streusel Coffee Cake**, a soft and tender treat crowned with a rich, crumbly cinnamon streusel. This easy-to-make coffee cake layers a moist, vanilla-infused batter with a buttery brown sugar topping, creating the perfect balance of sweetness and spice. Hints of sour cream add tangy richness, while optional chopped pecans lend a delightful crunch to each bite. Ideal for brunch, dessert, or pairing with your morning cup of coffee, this cake comes together in just under an hour, making it a go-to choice for last-minute gatherings or leisurely weekend baking. Whether served warm or cooled, this coffee cake is a guaranteed crowd-pleaser that tastes as inviting as it smells!

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 120 grams unsalted butter
• 200 grams granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 120 ml sour cream
• 240 grams all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 100 grams packed brown sugar
• 1.5 teaspoons ground cinnamon
• 60 grams unsalted butter (for streusel)
• 90 grams all-purpose flour (for streusel)
• 60 grams chopped pecans (optional)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together 240 grams of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons each of baking soda and salt. Set aside.

Step 3

In a large mixing bowl, beat 120 grams of unsalted butter and 200 grams of granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.

Step 5

Add 120 ml of sour cream to the wet ingredients and stir until just combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain. Be careful not to overmix.

Step 7

To prepare the streusel topping, combine 100 grams of packed brown sugar, 1.5 teaspoons of ground cinnamon, 90 grams of all-purpose flour, and 60 grams of unsalted butter in a bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. Stir in 60 grams of chopped pecans if using.

Step 8

Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with the remaining batter and streusel.

Step 9

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the coffee cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	1116.8 grams (1116.8g)

Amount per serving	% Daily Value*
Calories	4501

Total Fat 231.80g	297%
Saturated Fat 114.70g	574%
Polyunsaturated Fat NaNg
Cholesterol 831mg	277%
Sodium 2986mg	130%
Total Carbohydrate 575.60g	209%
Dietary Fiber 17.50g	63%
Total Sugars 309.40g
Protein 58.50g	117%

Vitamin D 121IU	603%
Calcium 466mg	36%
Iron 17mg	92%
Potassium 947mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 5.1%

Carbs: 49.8%