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Cinnamon Streusel Sour Cream Coffee Cake

My Aunt Pauline used to bake this traditional Jewish cake for special occasions. It’s commonly served at the meal following Yom Kippur or Shavuot, two holidays in the fall, and on Sabbath afternoons. My son adores it, so I bake it for special breakfasts and tea. You can add 1 1/4 cups of apple or pear slices or blueberries to the middle with the streusel for extra flavor.–Nina Simonds

Cinnamon Streusel Sour Cream Coffee Cake Recipe

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • Serves 10 to 12

Ingredients

  • 2 tablespoons butter, for greasing the cake pan
  • For the streusel topping
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into tablespoon-size pieces
  • For the coffee cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream or whole-milk plain yogurt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk

Directions

  • 1. Preheat the oven to 350° (175°C). Butter a 9-inch Bundt or tube pan or a 9-inch springform pan.
  • 2. To make the Streusel Topping, mix together the brown and white sugars, flour, and cinnamon. Cut in the butter with a knife or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  • 3. Sift or mix together the flour, baking powder, baking soda, and salt. Using a hand-held electric mixer or by machine, beat the 1/2 cup butter and the sugar in another bowl until light and fluffy, about 3 minutes. Break in the eggs and beat lightly for another minute. Add the sour cream, vanilla extract, and milk and beat until smooth. Stir in the flour mixture and beat evenly.
  • 4. Pour a little less than half of the batter into the Bundt pan and smooth the top. Sprinkle in half of the streusel. Add the remaining batter, covering the streusel, and sprinkle the top with the remaining streusel.
  • 5. Bake the cake on the middle shelf of the oven for about 45 to 50 minutes, until a cake tester or a knife comes out clean. Set on a rack and let cool in the pan for about 10 minutes. Invert onto a dinner plate and serve warm or at room temperature.
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