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coffee cake
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Corner Bakery Cinnamon Coffee Cake

Ingredients

  • 2.5 cups all purpose flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 3/4 cup (1 1/2 sticks) melted butter, cooled
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 cup sour cream
  • 2 tsp vanilla extract

For the Streusel topping

  • 1 cup brown sugar
  • 3/4 cup all purpose flour
  • 1 tbs ground cinnamon
  • 1/2 cup cold butter, cubed

Instructions

  • Preheat your oven to 350°F. Grease a 9x13-inch prepared pan and line it with parchment paper if desired.
    In a medium size bowl, combine flour, baking powder, baking soda, and salt — these are your dry cake ingredients. Set aside.
    In a large bowl, use a hand mixer or wooden spoon to beat together the melted butter and cup sugar until well combined. Add the eggs one at a time, mixing after each. Stir in sour cream and vanilla.
    Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
    In a separate bowl or food processor, mix together all the streusel topping ingredients: brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
    Pour half of the cake batter into the prepared pan. Sprinkle half of the crumbly cinnamon streusel over the batter.
    Spoon the remaining cake batter over the streusel layer and gently smooth it out.
    Top with the final topping layer — the rest of the streusel topping, making sure it reaches all edges and covers the top of the cake evenly.
    Bake in the center of the oven for 35–40 minutes or until a toothpick inserted into the center comes out clean.
    Let the cake cool on a wire rack for at least 20 minutes before slicing and serving.

Notes

Freeze in an airtight container for up to 3 months