Cinnamon Coffee Cake

Ingredients

• 2 cup Brown sugar (For the streusel topping)
• 2 cup All-purpose flour (For the streusel topping)
• 2 tsp Ground cinnamon (For the streusel topping)
• Salt (Pinch, for the streusel topping)
• 1 cup Butter (Softened; for the streusel topping)
• 0.5 cup Granulated sugar (For the cinnamon layer)
• 2 tbsp All-purpose flour (For the cinnamon layer)
• 1 tsp Ground cinnamon (For the cinnamon layer)
• 3 cup All-purpose flour (For the cake batter)
• 2.25 cup Granulated sugar (For the cake batter)
• 0.75 tsp Baking powder (For the cake batter)
• 0.5 tsp Baking soda (For the cake batter)
• 1 tsp Salt (For the cake batter)
• 1 cup Butter (Softened; for the cake batter)
• 1 cup Sour cream (For the cake batter)
• 0.25 cup Milk (For the cake batter)
• 4 Eggs (For the cake batter)
• 1 tbsp Vanilla extract (For the cake batter)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed baking pan thoroughly, including the corners and sides.

2. 2

   Make the streusel: place the brown sugar, flour, cinnamon, salt, and softened butter in a bowl. Mix with a pastry blender or your fingertips until the butter is distributed and the mixture forms coarse, crumbly pieces. Set aside.

3. 3

   Make the cinnamon layer: in a small bowl, stir together the granulated sugar, flour, and cinnamon until evenly combined.

4. 4

   Make the cake batter: place the flour, granulated sugar, baking powder, baking soda, salt, softened butter, sour cream, milk, eggs, and vanilla in a large bowl. Mix until the batter is smooth and evenly combined; avoid prolonged mixing once no dry flour remains.

5. 5

   Spread half of the cake batter evenly across the bottom of the prepared pan.

6. 6

   Sprinkle the cinnamon-sugar mixture evenly over the entire batter layer, reaching close to the edges.

7. 7

   Spoon the remaining batter over the cinnamon layer. Gently spread it into an even layer, working patiently so the cinnamon filling is not pulled up into the batter.

8. 8

   Sprinkle the streusel generously and evenly over the entire surface of the cake.

9. 9

   Bake at 350°F (175°C) for about 55 minutes, until the cake is set and a toothpick inserted into the center comes out clean. The streusel should be browned and the center should not jiggle.

10. 10

    Transfer the pan to a cooling rack and let the cake cool before slicing into squares.

Notes

The post says the cake freezes and reheats beautifully. The transcript mentions melting the butter for the crumb topping, but the written recipe specifies softened butter; use softened butter for a coarse streusel, or briefly melt it if preferred. The written post recipe's 55-minute baking time is used; the transcript's mention of about 10 minutes appears incomplete or erroneous.

Nutrition per serving

• dessert
• breakfast
• brunch
• baked
• coffee cake
• holiday baking
• vegetarian
• freezer-friendly