Cinnamon Streusel Coffee Cake
A tender, sour cream-enriched vanilla cake layered and topped with a crunchy brown sugar, oat, and pecan streusel loaded with cinnamon. Easy to stir together in two bowls and perfect with coffee for dessert or weekend breakfast.
1 hr 10 mins
1 batch of 9
Ingredients
- 1 ½ cups All-Purpose Flour
- 1 Egg
- ½ cup Milk
- ½ cup Sour Cream
- ¼ cup Unsalted Butter
- ½ teaspoon Kosher Salt
- ½ cup Old-Fashioned Oats
- 1 tablespoon Powdered Sugar
- ¾ cup Sugar
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ½ cup Light Brown Sugar
- ½ cup Pecans
Directions
- Heat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment, leaving an overhang on two sides.
- Make the streusel: in a small bowl, stir the oats, pecans, brown sugar, cinnamon, and melted butter with a fork until it forms damp clumps. Set aside.
- In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk the egg, sour cream, milk, oil, and vanilla until smooth. Stir into the dry ingredients just until no streaks of flour remain; the batter will be thick.
- Spread half the batter in the pan and sprinkle with half the streusel. Dollop the remaining batter on top, gently spread it to the edges, and finish with the rest of the streusel, pressing it in lightly.
- Bake for 38 to 42 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool in the pan for at least 15 minutes, lift out using the parchment, dust with powdered sugar, and cut into 9 squares.
