Coffee Cake

Streusel

• 3/4 cup All-purpose flour
• 1/2 cup Brown sugar, packed
• 1 1/2 tsp Ground cinnamon
• 6 tbsp Butter, cold, cubed

Cake

• 1/2 cup Butter, softened
• 3/4 cup Granulated sugar
• 2 Eggs
• 1 1/2 tsp Vanilla extract
• 1 3/4 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 1/2 tsp Salt
• 3/4 cup Sour cream

Prep

1. Heat the oven to 175°C (350°F) and grease a 9-inch square or round pan.

Streusel

1. Whisk the flour, brown sugar, and cinnamon together, then cut in the cold butter until it forms coarse, pea-sized clumps. (Tip: Keep the butter cold right up until this goes on the cake — warm butter blends in too smoothly and the streusel bakes flat instead of staying crumbly.)

Cake

1. Cream the cake butter and sugar until fluffy, then beat in the eggs and vanilla.
2. Whisk the flour, baking powder, and salt together and fold in alternately with the sour cream, just until combined.

Assemble

1. Spread the batter in the pan and scatter the streusel evenly over the top, pressing gently so it adheres without pushing it down into the batter. (Tip: A gentle press, not a stir. Mixing the streusel into the batter loses the distinct crumbly top layer entirely.)

Bake

1. Bake until a skewer in the centre comes out clean and the streusel is golden.