Cinnamon Coffee Cake
Ingredients
For the Cake:
2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup (240ml) sour cream (or plain yogurt for tang)
For the Cinnamon Swirl:
¼ cup (50g) brown sugar
1½ tsp ground cinnamon
½ tsp nutmeg (optional, for warmth)
For the Streusel Topping:
⅓ cup (40g) flour
¼ cup (50g) brown sugar
1 tsp cinnamon
3 tbsp cold butter, cubed
¼ cup chopped pecans or walnuts (optional)
Instructions
Prep: Preheat oven to 350°F (175°C). Grease a 9-inch round or square pan.
Dry Mix: Whisk flour, baking powder, baking soda, and salt in a bowl.
Cream Butter & Sugar: Beat butter and sugar until fluffy (~3 mins). Add eggs one at a time, then vanilla.
Combine: Alternate adding dry ingredients and sour cream, mixing just until combined.
Layer: Spread half the batter in pan. Sprinkle cinnamon swirl mix, top with remaining batter.
Streusel: Blend streusel ingredients with fingers until crumbly; sprinkle over batter.
Bake: 35–40 mins, until a toothpick comes out clean. Cool 15 mins before slicing.