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Coffee cakes have long held a cherished place in breakfast and brunch traditions, serving as the perfect complement to a steaming cup of coffee or tea. Their delightful combination of flavors and textures makes them irresistible, whether enjoyed at a leisurely weekend gathering or as a sweet indulgence on a busy weekday morning. Among the many variations available, the Cinnamon Swirl Delight Coffee Cake stands out as an exceptional treat that brings warmth and comfort to the table.

Cinnamon Streusel Coffee Cake

Indulge in the heavenly Cinnamon Swirl Delight Coffee Cake, a perfect morning treat that pairs beautifully with your favorite coffee or tea. This coffee cake features a tender crumb, rich flavors from sour cream and vanilla, and a delightful cinnamon swirl topped with a crunchy streusel. Whether you're hosting a brunch or enjoying a quiet morning, this recipe offers step-by-step instructions to help you create a comforting and visually appealing dish. Discover tips for customization and storage, ensuring this delightful cake becomes a staple in your dessert repertoire.
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Ingredients
  

For the cake:

1 ¾ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

For the streusel topping:

½ cup all-purpose flour

½ cup brown sugar, packed

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

½ cup chopped walnuts or pecans (optional)

For serving (optional):

Powdered sugar for dusting

Fresh fruit or whipped cream

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    Prepare the Streusel Topping: In a medium bowl, mix together ½ cup flour, brown sugar, and cinnamon. Pour in the melted butter and stir until crumbly. If using, add the chopped walnuts or pecans and combine well. Set aside.

      Mix the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition.

        Combine Wet and Dry Ingredients: Stir in the sour cream and vanilla extract. In a separate bowl, whisk together the remaining 1 ¾ cups of flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.

          Layer Batter and Streusel: Pour half of the cake batter into the prepared cake pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter. Add the remaining cake batter on top and finish with the remaining streusel. Use a knife or skewer to swirl the layers slightly but don’t overmix.

            Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when touched.

              Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Optionally, dust with powdered sugar before serving. Serve warm or at room temperature with fresh fruit or whipped cream, if desired.

                Prep Time, Total Time, Servings: 20 mins | 60 mins | 8 servings