One of the first recipes I ever made myself was a Cinnamon Streusel Coffee Cake that I found in the Pillsbury Cookbook. My infatuation with this scrumptious cake began when one of my parents' friends brought her take on it to our house one Christmas and it became her holiday calling card. I would dream about that cake for the next 364 days until she'd come over again. To me, aside from the aesthetic beauty of a cake baked in a fluted pan, the marbling of cinnamon streusel throughout tender sour cream cake is like the perfect couple in love.
When I became an adult, whenever I went to someone's home, I would bring a Cinnamon Streusel Coffee Cake of my own. It was one of those foolproof recipes in my repertoire and it always seemed to the recipient like I had made something truly special, even though it was beyond easy to make.
Many years passed since I last made this cake, but then one day on the drive to school I was telling Kenya a story about this cake and he asked me if I would make one for him. Always one to oblige, I picked up all the ingredients and together we baked it every step of the way. The result was so pretty I took a picture of it to post on Instagram. It wasn't long before I had people asking me for the recipe. It's taken a few weeks to do it, but here it is. Over the years I've made several twists, most notably placing the filling in the center so that every fork full has a luscious bite of caramelized cinnamon walnuts. This cake is a majorly decadent treat, but one that really impresses!
Cinnamon Streusel Coffee Cake (serves 8-10)
- 3/4 cup granulated sugar
- 1/2 cup Unsalted Butter, softened
- 1 1/2 teaspoons Vanilla Extract
- 3 large eggs
- 2 cups All Purpose Flour
- 1 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup sour cream
- <b>Streusel Filling:</b> greek yogurt
- 3 tablespoons butter, melted
- 1 cup packed brown sugar
- 1 cup chopped walnuts
- 2 teaspoons ground cinnamon
1. Preheat the oven to 350F degrees.
2. In the bowl of a standing mixer or with a handheld mixer, cream together the butter and sugar for 4-5 minutes, until light and fluffy.
3. Add the eggs, one at a time, making sure to fully incorporate before adding the next one. Add the vanilla.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternately add the flour mixture and the sour cream to the butter until combined.
6. In a small bowl, combine the brown sugar, walnuts, cinnamon and melted butter, and stir to combine well.
7. Pour half the batter into a greased bundt pan, and smooth down with a spatula as this batter is thick and fluffy.
8. Sprinkle the brown sugar mixture all over the batter in the bundt pan and pat it down lightly.
9. Pour in the remaining batter and smooth down with a spatula.
10. Place the bundt pan in the oven and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.