Grandma’s Cinnamon Coffee Cake
A delightful cinnamon coffee cake that is rich and moist, perfect for breakfast or as a dessert.
Equipment
- 9x9-inch baking pan
- Mixing Bowls
- whisk
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 2 teaspoon ground cinnamon
- 0.5 cup all-purpose flour (for streusel)
- 0.5 cup cold butter cubed (for streusel)
- 0.5 cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time. Stir in the sour cream and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Spread half the batter into the prepared pan.
- In a small bowl, mix the brown sugar, cinnamon, nuts (if using), and flour. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle half the streusel topping over the batter in the pan. Add the remaining batter and top with the rest of the streusel.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
For an extra touch, serve with coffee or tea. Store leftovers in an airtight container to maintain freshness. Can be frozen for up to 3 months.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 18g
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