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Cinnamon Streusel Cake Recipe

American · Dessert · 65 min total

A moist, tender sour cream cake topped with a buttery cinnamon streusel and a light vanilla glaze. Perfect for breakfast or dessert.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/2 cup powdered sugar
• 1-2 tablespoons milk

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform or round cake pan.
2. Make the streusel: In a small bowl, combine brown sugar, cinnamon, and 1/2 cup flour. Pour in melted butter and stir with a fork until crumbly. Set aside.
3. Make the cake: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
4. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.
5. Add the flour mixture in three additions, alternating with sour cream, beginning and ending with flour. Mix just until combined.
6. Spread half the batter into the prepared pan. Sprinkle half the streusel over the batter. Spread remaining batter on top, then sprinkle remaining streusel.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely.
8. Make the glaze: Whisk powdered sugar and milk until smooth. Drizzle over cooled cake.

Tips

• For extra flavor, add 1/2 cup chopped pecans or walnuts to the streusel.
• Store cake covered at room temperature for up to 3 days.
• Serve warm or at room temperature.

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