Cinnamon Streusel Coffee Cake
Soft vanilla sour cream cake beneath a generous cinnamon streusel topping, finished with a white vanilla icing drizzle. Makes 12 snack-sized slices. Batch yield: 12 iced slices; approximately 1.02–1.08 kg finished cake. One serving: 1 iced slice, approximately 85–90 g after baking and cooling. Allow about 4 hours total. The 200 non-oven minutes comprise 45 minutes for butter softening and ingredients coming to room temperature, 30 minutes of active preparation before baking, 120 minutes of complete cooling, and 5 minutes for icing and portioning. Preheating happens during preparation and is not counted again. There is no mandatory chilling. Cook time is approximately 40 minutes for one oven batch; allow 38–43 minutes according to doneness. Nutrition is estimated per one-twelfth of the complete iced cake. Appliances: Conventional or fan oven; Electric hand mixer; Digital kitchen scales. Equipment: 20 × 20 × 5 cm metal cake tin; Baking parchment; Mixing bowls; Whisk; Flexible spatula; Measuring jug and measuring spoons; Fine sieve; Spoon; Skewer; Wire cooling rack; Knife; Cutting board. Allergens: Contains wheat flour, butter, sour cream, milk and eggs. Check packaged ingredient labels for additional product-specific allergens. Storage: Keep iced slices airtight at a cool room temperature for up to 1 day, or refrigerate for up to 4 days total. Refrigerate rather than leaving out in a warm kitchen. Freeze individually wrapped slices in an airtight container for up to 2 months; thaw wrapped in the fridge overnight.
200 min
Prep
40 min
Cook
12
Serves
330
Calories
Macros · per serving
4g protein
45g carbs
15g fat
Ingredients
For 12 servings
- 90 g Plain all-purpose flour, for the streusel
- 100 g Light brown sugar
- 6 g Ground cinnamon
- 70 g Unsalted butter, cold and cubed, for the streusel
- 165 g Plain all-purpose flour, for the cake
- 4 g Baking powder
- 1 g Baking soda
- 1.5 g Fine salt
- 110 g Unsalted butter, for the cake
- 130 g Granulated sugar
- 2 eggs Large whole eggs
- 10 ml Vanilla extract, for the cake
- 110 g Full-fat sour cream
- 30 ml Whole milk, for the cake
- 100 g Icing sugar
- 20 ml Whole milk, for the icing
- 2.5 ml Vanilla extract, for the icing
Instructions
- 1
Allow about 45 minutes for the 110 g cake butter to soften at room temperature until easily indented but not greasy. Bring the eggs, sour cream and 30 ml cake milk to room temperature alongside it. Keep the 70 g streusel butter and the icing milk refrigerated until needed.
- 2
Heat the oven to 175°C conventional / 350°F, or 155°C fan. Line the base and sides of a 20 × 20 × 5 cm (8 × 8 × 2 inch) metal cake tin with baking parchment, leaving two overhanging edges for lifting. No greasing is needed.
- 3
Make the streusel: stir the 90 g flour, brown sugar and cinnamon together in a bowl. Add the 70 g cold cubed butter and rub it into the dry ingredients with your fingertips until the mixture forms a combination of sandy crumbs and pea-sized clumps. Set aside while making the batter.
- 4
In a separate bowl, whisk the 165 g cake flour, baking powder, baking soda and salt together thoroughly.
- 5
Using an electric hand mixer, beat the softened 110 g butter and granulated sugar for about 3 minutes until pale and fluffy. Scrape down the bowl. Beat in the whole eggs one at a time, mixing well after each, then mix in the 10 ml vanilla and sour cream. A slightly curdled appearance at this stage is normal.
- 6
On low speed, mix in half the flour mixture, followed by the 30 ml milk, then the remaining flour mixture. Stop as soon as incorporated and finish with a spatula, scraping the bottom of the bowl. The batter should be thick and spreadable.
- 7
Spread all the batter, approximately 760 g, evenly in the prepared tin. Scatter all the streusel, approximately 266 g, over the surface, keeping some larger clumps. Bake on the middle shelf for about 40 minutes, checking from 38 minutes; it may need up to 43 minutes. The topping should be golden, the centre should spring back gently, and a skewer inserted into the cake beneath the crumbs should emerge without wet batter.
- 8
Cool the cake in its tin on a wire rack for 30 minutes. Lift it out using the parchment and leave on the rack for approximately 90 minutes more, until completely cool through the centre. Do not ice a warm cake.
- 9
Once the cake is completely cool, sift the icing sugar into a small bowl. Stir in the 20 ml milk and 2.5 ml vanilla until smooth. Use a spoon to drizzle all the icing across the streusel in thin white ribbons.
- 10
Weigh the finished iced cake without its parchment to verify the yield; expect approximately 1.02–1.08 kg after baking and cooling losses. Cut into a 3-by-4 grid to make 12 slices. Each slice is one-twelfth of the finished cake, approximately 85–90 g.
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