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
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