Ingredients:
For the Cake:
· 2 cups (240g) all-purpose flour
· 1 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp salt
· 1/2 tsp cinnamon powder (optional, for a warm flavor)
· 1/2 cup (115g) unsalted butter, softened
· 1 cup (200g) granulated sugar
· 2 large eggs
· 1 tsp vanilla extract
· 1 cup (240g) sour cream (full-fat works best for a moist cake)
For the cinnamon Streusel Topping:
· 1/2 cup (60g) all-purpose flour
· 1/2 cup (100g) packed brown sugar (light or dark)
· 1/2 tsp cinnamon powder
· 1/4 cup (60g) unsalted butter, cold and cubed
· 1/2 cup (75g) chopped walnuts or pecans (optional)
Instructions:
1. Preheat the Oven:
· Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round or square cake pan (or use a bundt pan if you prefer).
2. Make the Streusel Topping:
· In a small bowl, combine the flour, brown sugar, and cinnamon powder for the streusel.
· Add the cold cubed butter and use a pastry cutter, two forks, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
· Stir in the chopped nuts (if using) and set the streusel mixture aside.
3. Prepare the Cake Batter:
· In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon powder (if using).
· In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3 minutes).
· Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
· Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients, and mix until just combined. Do not overmix, or the cake may become dense.
4. Layer the Cake:
· Pour half of the batter into the prepared cake pan and spread it evenly.
· Sprinkle half of the cinnamon streusel topping over the batter.
· Add the remaining batter on top and smooth it out.
· Finish by sprinkling the rest of the streusel topping evenly over the top of the cake.
5. Bake the Cake:
· Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
· If you're using a bundt pan, you may need to bake it for 45-50 minutes.
· The cake should be golden brown on top, and the streusel should be slightly crispy.
6. Cool and Serve:
· Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
· Slice and serve once it has cooled. It’s perfect for breakfast, brunch, or as a dessert with a cup of coffee or tea!
Tips & Tricks:
1. Sour Cream:
o Full-fat sour cream gives the best texture and richness, but you can use low-fat or Greek yogurt as alternatives. Just make sure it’s at room temperature for easier mixing.
2. Streusel Variations:
o You can add chocolate chips, raisins, or even shredded coconut to the streusel for extra texture and flavor.
3. Make it Eggless:
o To make this cake eggless, substitute the eggs with flax eggs (1 tbsp ground flaxseeds + 3 tbsp water, let it sit for 5 minutes) or unsweetened applesauce (1/4 cup for each egg).
4. Nuts:
o Chopped walnuts or pecans work great for adding crunch to the topping. If you have nut allergies, you can skip them or substitute with oats.
5. Baking Time:
o If you’re baking this in a bundt pan or a larger pan, the baking time might be longer, so keep an eye on it. Insert a toothpick or cake tester into the center to make sure it’s fully baked.
Storage:
· Room Temperature: The coffee cake stays fresh at room temperature for 2-3 days in an airtight container.
· Refrigeration: You can store the cake in the fridge for up to 1 week. Just let it come to room temperature before serving.
· Freezing: This cake freezes well. Wrap it tightly in plastic wrap or aluminum foil, and store in a freezer-safe bag for up to 1 month. Thaw at room temperature when ready to enjoy.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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