Coffee Streusel Cake
A rich, moist coffee cake layered with a sweet, crunchy streusel topping. Perfect for breakfast, dessert, or stress-eating in between.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee dissolved in ¼ cup warm milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream
For the Streusel Topping:
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup cold butter cut into small pieces
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pan. Don’t skip this, unless you like scraping cake out in chunks.
- Make the streusel topping by mixing brown sugar, flour, and cinnamon. Cut in the cold butter until you get a crumbly texture. Set aside.
- Prepare the batter by beating butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and the dissolved coffee.
- Combine dry ingredients in a separate bowl: flour, baking powder, baking soda, and salt. Whisk well to avoid random salty spots in your cake.
- Alternate adding the dry ingredients and sour cream into the wet mixture. Mix until just combined—don’t overdo it unless you want dense cake.
- Pour half the batter into the greased pan. Sprinkle half the streusel over it. Add the remaining batter and top with the rest of the streusel.
- Bake for 40 minutes, or until a toothpick inserted comes out clean. If it doesn’t, resist the urge to eat half-baked cake.
- Cool before slicing, unless burnt fingers are your thing. Serve with coffee or eat straight from the pan.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
Vitamin & Mineral Content
- Calcium: 6%
- Iron: 5%
- Potassium: 4%
- Vitamin A: 7%
- Magnesium: 3%
Extra Tips for Maximum Deliciousness
- Add chopped nuts to the streusel for extra crunch.
- Swap sour cream with Greek yogurt for a lighter version (but why would you?).
- Drizzle with coffee glaze if you’re feeling fancy.
- Serve warm because cold cake is just sad.