Classic Streusel Coffee Cake

Tags: #cake #classic #breakfast Serving: 12 pieces Total time: 2 hours

Tender sour-cream coffee cake with a cinnamon ripple and a buttery brown-sugar streusel.

Ingredients

• For the pan

  • 5 g unsalted butter, softened

• Streusel topping

  • 150 g all-purpose flour
  • 100 g light brown sugar
  • 60 g granulated sugar
  • 6 g ground cinnamon
  • 2 g fine sea salt
  • 115 g unsalted butter, cold, cubed
  • 60 g toasted pecans, chopped (optional)

• Cinnamon filling

  • 70 g light brown sugar
  • 10 g all-purpose flour
  • 4 g ground cinnamon

• Cake batter

  • 260 g all-purpose flour
  • 8 g baking powder
  • 3 g baking soda
  • 3 g fine sea salt
  • 115 g unsalted butter, room temperature
  • 200 g granulated sugar
  • 100 g eggs (about 2 large), room temperature
  • 10 ml vanilla extract
  • 240 g sour cream, room temperature

• Finish

  • 10 g powdered sugar (optional)

Steps

1. Preheat the oven to 175°C.
2. Grease a 23 cm square metal baking pan with 5 g softened butter.
3. Line the pan with a parchment sling.
4. Whisk the streusel flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl.
5. Rub the cold cubed butter into the streusel mixture until large clumps form.
6. Fold the pecans into the streusel (optional).
7. Mix the filling brown sugar, flour, and cinnamon in a small bowl.
8. Whisk the batter flour, baking powder, baking soda, and salt in a separate bowl.
9. Beat the room-temperature butter and granulated sugar in a mixer on medium speed until pale and fluffy.
10. Scrape the bowl.
11. Beat in the eggs on medium speed.
12. Beat in the vanilla extract.
13. Beat in the sour cream.
14. Add the whisked dry ingredients to the bowl.
15. Fold the batter until just combined.
16. Scrape the bowl.
17. Fold the batter twice to eliminate dry pockets.