Description
Cinnamon Streusel Coffee Coffee Cake is a tender, buttery cake infused with rich coffee flavor and layered with a cinnamon sugar streusel topping and swirl. It’s the ultimate companion to your morning cup of coffee.
Ingredients
Units
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 tbsp instant coffee granules
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- For the Cinnamon Streusel:
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
- In a medium bowl, combine flour, coffee granules, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Mix in sour cream, then gradually add the dry ingredients until just combined.
- In a separate bowl, mix all streusel ingredients until crumbly.
- Pour half of the batter into the prepared pan, spreading evenly. Sprinkle half the streusel over the batter. Repeat with remaining batter and streusel on top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan before slicing and serving. Optionally dust with powdered sugar.
Notes
- Use espresso powder for a stronger coffee flavor.
- Add chopped nuts or mini chocolate chips to the streusel for variation.
- Store covered at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg