Cinnamon coffee cake loaded with layers of buttery cinnamon brown sugar streusel is something that no one can resist.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 523kcal
Ingredients
Cinnamon Streusel Layer Ingredients
1⅓cupsall-purpose flour*
¾cupbrown sugar
1tablespoonground cinnamon
½teaspoonground nutmeg
¾cupmelted butter
*Gluten-Free Alternative - Streusel
1⅓cupsbrown rice flour
Cake Ingredients
½cupbuttersoftened
1cupsugar
2eggs
1teaspoonvanilla extract
1cupall-purpose flour**
½teaspoonbaking powder
1teaspoonground cinnamon
½cupsour cream
**Gluten-Free Alternative
⅔cupbrown rice flour
¼cuptapioca starch
¼cuppotato starch
Instructions
Preheat the oven to 350°F. Grease a 10" square pan with butter. Combine the ingredients for the cinnamon streusel layer in a medium size bowl and stir with a fork until clumps form. Set aside.
In a large mixing bowl, beat the butter and the sugar together until light and fluffy, about 3-4 minutes. Stir in the eggs and vanilla extract. Add the flour, baking powder, and cinnamon and stir to combine. Mix in the sour cream.
Pour ½ of the batter into the prepared pan. Use a spatula to spread a thin layer across the bottom of the pan. Sprinkle half the cinnamon streusel over the batter and spoon the remaining batter over the streusel layer. Sprinkle the remaining topping over the batter in the pan.
Bake for 40-42 minutes, until lightly browned and a toothpick comes out with moist crumbs. Let cool completely before slicing.
Notes
COOK’S NOTE: This cake freezes well. Wrap slices tightly in an airtight container or zip-close bags. Thaw at room temperature or reheat from frozen in the microwave.