Cinnamon Streusel Coffee Cake

There is something very nostalgic and comforting about a simple, well made coffee cake. I can't tell you how many muffins and cakes I made before deciding this recipe was ready to be shared, but I can tell you that after all the trial and error bakes, this one checks all the boxes of perfection for me.

I like for my coffee cake to be soft and moist, there has to be a ribbon of streusel through the cake and then more streusel - a good amount - baked right on top! I ended up switching out some of the flour for corn starch which helps with a softer crumb. I added sour cream to boost the moistness. The use of melted butter instead of oil gives it an extra richness and I have almost as much streusel as I have cake batter!

Coffee cake doesn't have any actual coffee in it. It's named coffee cake because people like to eat this cake with a cup of coffee for breakfast, brunch, or any other gathering with friends. The lack of frosting makes it much less sickly sweet than a regular cake and the perfect treat to have any time of the day.

Streusel Topping:

1/2 cup melted butter

1-1/2 cups flour

3/4 cup brown sugar

2 Tbsp cinnamon

1/4 tsp salt

Cake:

1 cup AP flour

1/2 cup cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup melted butter

2/3 cup sour cream

2 eggs, beaten

1 Tbsp lemon juice

1 tsp vanilla extract

Preheat oven to 350. Spray a 11x7 or 9x9 baking dish with non-stick cooking spray.

For the streusel topping, mix all the ingredients together till it's the texture of wet sand. Set aside.

For the cake, in a large mixing bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt. In a separate mixing bowl, whisk together the melted butter and sour cream. Add the beaten eggs, lemon juice and vanilla extract to the sour cream mixture and whisk until smooth. Add the wet ingredients to the dry ingredients and beat together for two minutes, (you can use a mixer here.)

Layer half of the batter in to the prepared baking dish. Sprinkle half of the crumb mixture over the top. Then the other half of the batter over that, and top with the remaining crumb mixture.

Bake at 350 for 45-50 minutes or until a toothpick comes out of the center clean. Cool, dust with powdered sugar if desired and serve! If you have any left over, make sure to keep it stored in an airtight container or on a plate that you tightly seal with saran wrap so it doesn't get dry!

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