Cinnamon Streusel Cake
Cinnamon Streusel Cake is a moist and delicious streusel cake that is loaded with cinnamon and topped with a crunchy topping.
Servings: 8 Servings
Calories: 555kcal
Ingredients
For the Streusel Topping
- ½ cup all purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup butter
For the Center
- ⅓ cup brown sugar
- 1½ teaspoon cinnamon
For the Cake
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sour cream
- ½ cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
Instructions
- Preheat oven to 350° and prepare a 9 x 5 baking pan by spraying with a non stick cooking spray.
For The Streusel Topping
- To make streusel topping, combine cinnamon, flour, brown sugar, and butter in a medium-sized bowl.
- Use a pastry cutter or fork to cut the butter into the mixture. Set aside.
For The Center
- In a small bowl, combine cinnamon and brown sugar. Set aside.
For The Cake
- Sift flour, baking soda, baking powder, and salt together in a small bowl.
- Using a stand or hand mixer on medium speed, beat butter and sugar until fluffy and well combined.
- Add eggs, one at a time, making sure to beat mixture in between each egg. Add vanilla and beat until combined.
- Next, add half of the flour mixture, followed by the sour cream, and finished with the last of the flour mixture. Make sure to mix well in between each addition.
- Now, pour half of the batter into your prepared pan.
- Evenly sprinkle the center mixture over cake batter and top with remaining batter.
- Sprinkle top of cake batter with streusel topping.
- Bake in oven for 40-50 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool.
Notes
Storage
- Store at room temperature for up to 4 days in an airtight container.
- Wrap a whole cake in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.
- Freeze individual slices wrapped in plastic wrap for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring your cold cake batter ingredients to room temperature for more complete mixing and to avoid overmixing and excess gluten production.
- Cube the butter for your cinnamon layer, then leave it in the refrigerator until you're ready to mix. This ensures the butter is as cold as possible, resulting in a better mix.
- Mix your batter until the ingredients are just combined, meaning everything is moistened. Overmixing will create a dense, tough cake.
- If you use a dark loaf pan, check your cake for doneness about 5 minutes earlier than usual. Dark pans bake faster.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 555kcal | Carbohydrates: 80g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 311mg | Potassium: 196mg | Fiber: 1g | Sugar: 48g | Vitamin A: 772IU | Calcium: 99mg | Iron: 2mg