Loading...
Loading...
Layering half the streusel into the middle of the batter, not just on top, is what gives this cake a genuine ribbon of cinnamon running through the center - most versions only sprinkle streusel on the surface and miss out on that swirl entirely. Named for pairing with a cup of coffee rather than containing any actual coffee, this is a classic American brunch bake.
Per serving
Prep Time
25 min
Cook Time
40 min
Servings
9 people
Difficulty
medium
420kcal
Calories
6g
Protein
52g
Carbs
21g
Fat
1g
Fiber
32g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 175°C (350°F) and grease a 9x9-inch baking pan.
For the streusel, mix the flour, brown sugar, cinnamon, and a pinch of salt in a bowl, then cut in the cold butter using a fork or your fingers until the mixture forms coarse crumbs. Set aside.
For the cake, cream the softened butter and sugar together for 2-3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate adding the flour mixture and the sour cream to the butter mixture, mixing until just combined.
Spread half the batter into the prepared pan, then sprinkle with half the streusel mixture.
Spread the remaining batter over the streusel layer, then top with the remaining streusel, pressing it gently into the batter.
Bake for 35-40 minutes, until a toothpick inserted in the center (avoiding the streusel) comes out clean.
Let cool in the pan for 15-20 minutes before slicing into squares.
Layer Streusel in the Middle, Not Just on Top: Adding half the streusel between two layers of batter creates a ribbon of cinnamon running through the cake, giving more flavor in every bite than a top-only streusel. Keep the Butter Cold for the Streusel: Cold butter cut into the flour and sugar creates distinct crumbs rather than a paste - work quickly and avoid letting it warm up too much while mixing. Don't Overmix the Cake Batter: Alternate adding the dry ingredients and sour cream gently, stirring just until combined, to keep the cake tender rather than dense.
No, the name refers to a cake traditionally served alongside a cup of coffee, not one made with coffee as an ingredient.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
Boiling water added to the batter at the very end is the trick that separates a genuinely moist chocolate cake from a dry, crumbly one - the heat blooms the cocoa powder, deepening its flavor while thinning the batter just enough for an ultra-tender crumb. Topped with a glossy fudge frosting, this is the kind of cake that gets requested again the moment it's finished.
An air fryer's rapid, direct heat cooks the outside of these small cakes just as fast as an oven would while using a fraction of the preheat time - genuinely useful when the whole appeal of a lava cake is a molten center you want minutes after deciding to make dessert. Slightly underbaking is the entire point here, so pulling them out a minute early rather than late is the safer call.
Rubbing lemon zest directly into the sugar before creaming it with butter releases far more of the citrus oils than simply stirring the zest in later would - a small step that makes the whole loaf taste more intensely of lemon rather than just looking speckled with it. Soaked with a lemon syrup right out of the oven, then finished with a tangy glaze once cooled, this is a bakery-style loaf with citrus flavor built into every layer.
Named after Queen Victoria, who was said to enjoy a slice with her afternoon tea, this sponge relies on the classic equal-weights method - butter, sugar, flour, and eggs all matched in weight to guarantee a light, even crumb every time. Simply filled with jam and whipped cream, no elaborate frosting needed, it remains one of the most iconic bakes in British baking history.