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Classic Moist Coffee Cake with Double Cinnamon Streusel

A tall, moist slice of coffee cake featuring layers of cinnamon filling, crumbly streusel topping, and a white icing drizzle.
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You will love this easy recipe for a classic coffee cake that stays incredibly moist. It features a rich, buttery cake base, a layer of cinnamon streusel inside, and a generous crumb topping for the perfect texture in every bite.

Ingredients

Scale
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (full fat recommended)
  • For the Cinnamon Streusel Layer and Topping:
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. Prepare the streusel: In a medium bowl, whisk together 1 cup flour, brown sugar, 2 teaspoons cinnamon, and 1/2 teaspoon salt for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cake batter: In a separate bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
  6. Assemble the cake: Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the prepared cinnamon streusel mixture evenly over the batter. Gently spread the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture evenly over the top.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan on a wire rack.
  9. Prepare the optional glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before slicing and serving.

Notes

  • For an extra moist cake, ensure your butter and eggs are at room temperature before mixing.
  • If you do not have sour cream, you can substitute it with plain Greek yogurt.
  • This cake is best stored covered at room temperature for up to three days.

Nutrition

Find it online: https://devourdish.com/moist-coffee-cake-easy-cinnamon-streusel-recipe/