Description

A moist, spiced coffee cake with a thick, chunky cinnamon streusel topping and a thick vanilla glaze. This foolproof recipe uses simple ingredients like buttermilk and sour cream for a tender crumb that freezes well.

Ingredients

Scale

2 ½ cups all-purpose flour (plus 1 cup for streusel)
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
1 tsp salt (plus a pinch for streusel and glaze)
½ cup unsalted butter, softened
2 large eggs, room temperature
2 teaspoons vanilla extract (for cake)
½ cup full-fat sour cream
1 cup buttermilk
½ cup packed brown sugar (for streusel)
2 teaspoons cinnamon (for streusel)
⅓ cup unsalted butter, cold and cubed (for streusel)
1 ½ cups confectioners’ sugar, sifted (for glaze)
2–3 tablespoons heavy cream or milk (for glaze)
1 teaspoon vanilla extract (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 square or 9-inch round cake pan, optionally lining the bottom with parchment paper.
In a large bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and 1 tsp salt for one minute to aerate.
In a separate bowl, beat softened butter and granulated sugar until light and fluffy (2-4 minutes).
Add eggs one at a time, beating well after each. Mix in 2 teaspoons vanilla extract.
Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low just until combined; do not overmix.
In a small bowl, combine 1 cup flour, brown sugar, cinnamon, and a pinch of salt. Cut in cold cubed butter with a fork until mixture resembles coarse crumbs.
Pour half the batter into the prepared pan. Sprinkle half the streusel over the batter. Add remaining batter, then top with remaining streusel, pressing lightly to adhere.
Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Cover loosely with foil if browning too quickly after 30 minutes.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk confectioners’ sugar, 1 teaspoon vanilla, pinch of salt, and 2-3 tablespoons cream until thick but drizzle-able. Drizzle over cooled cake and let set for 10 minutes before slicing.

Notes

Ensure ingredients are at room temperature for best emulsion. Do not overmix the batter to avoid a dense texture. Cold butter is essential for the streusel to create crunchy chunks. The cake can be frozen un-glazed for up to 3 months. Store at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 380
Sugar: 32
Sodium: 250
Fat: 16
Saturated Fat: 9
Carbohydrates: 52
Fiber: 1
Protein: 5

Keywords: coffee cake, cinnamon streusel, vanilla glaze, breakfast recipe, easy baking, moist cake, weekend brunch