Cinnamon Streusel Coffee Cake – Recipe!

I bake almost everyday of my life and I still love it after all these years. My business Vineyard Girl Bakes is in the Santa Ynez Valley and you can catch me on Instagram @vineyardgirlbakes or purchase cookies at local grocery stores throughtout the area, or at special events at wineries.  There are some recipes that I think are worth sharing even though I sell them in my business because I want you to make them at home, so you can enjoy a Cinnamon Streusel Coffee Cake where ever you may live.

This recipe is super delightful and not hard to make.  I do recommend you buy a removable bottom tube pan — it just makes life easier and they don’t cost very much, and you can use them for other cakes, even angel food.  However, you can always use one you already own and just invert it carefully.  Most cakes starts with a creamy batter and it usually has either buttermilk, sour cream or yogurt to keep the crumb tender.  I happened to use both buttermilk and sour cream in this vanilla batter because it keeps things moist, while still keeping the streusel from baking into the batter.

Streusel is all about sugar, butter and cinnamon.  I’d find the best cinnamon you can afford because it makes the streusel even more delicious.  I enjoy a good slice of this cake at breakfast or brunch, but who’s not to say this wouldn’t be stellar for dessert at the end of a light meal.

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Ingredients

1 3/4 cups all-purpose flour

1/4 cup cornstarch

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons room temperature butter

1 1/4 cups granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup sour cream

Streusel

1/2 cup brown sugar

1 cup all-purpose flour

1 tablespoons good cinnamon

6 tablespoon cold butter, diced

(Serves 8)

To Prepare:

1. Preheat oven to 350 degrees.  Spray or butter pan and set aside.
2. Sift flour, cornstarch, baking powder, baking soda, and salt.  Set aside.
3. In a stand mixer, cream together butter and sugar for 3 minutes.  Scrape down sides of bowl.
4. Add eggs and vanilla and mix on high for 2 minutes until light and airy.
5. Add sifted flour mixture by thirds into butter mixture, alternating with buttermilk and sour cream.  Do not over mix.
6. In a small bowl, combine brown sugar, flour and cinnamon.  Add diced butter and mix with fingertips until coarse crumbs.
7. Layer half of batter into prepared pan using an ice cream scoop.  Sprinkle with half of streusel.  Repeat once more.
8. Bake in oven for 55-60 minutes or until a toothpick comes mostly clean.  Remove and cool 30 minutes.
9. Loosen with knife around edges and invert onto your hand, remove center, then invert onto a plate or cake stand (see video).
10. Cool to room temperature and slice.  Enjoy!