Description
A tender, buttery coffee cake with a warm cinnamon swirl and a crunchy oatmeal streusel topping perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
Scale
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream or plain yogurt
- 1 tsp vanilla extract
- For the streusel:
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon
- 1/4 cup cold butter, cubed
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square baking pan.
- 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- 3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream and vanilla.
- 4. Gradually mix in dry ingredients until just combined. Do not overmix.
- 5. To make the streusel, mix oats, brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter until crumbly.
- 6. Spread half the batter into the prepared pan. Sprinkle with half the streusel.
- 7. Add the remaining batter and top with remaining streusel.
- 8. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- 9. Cool slightly before slicing and serving.
Notes
- Add chopped nuts to the streusel for extra crunch.
- Store leftovers tightly wrapped at room temperature for up to 3 days.
- This coffee cake also freezes well wrap in plastic and foil, then thaw and reheat.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: coffee cake, oatmeal streusel, cinnamon crumb cake, brunch cake, easy coffee cake