Go Back

Cozy Cinnamon Streusel Coffee Cake Loaf

A moist, tender sour cream quick bread topped generously with a thick, crunchy cinnamon-sugar streusel. The perfect cozy treat for winter mornings and holiday breakfasts, best enjoyed with a hot mug of coffee.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Streusel Topping
  • 0.5 cup light brown sugar packed
  • 0.5 cup all-purpose flour
  • 1.5 tsp ground cinnamon
  • 4 tbsp unsalted butter cold and cubed
Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream full-fat, room temperature

Equipment

  • 9x5 Loaf Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and parchment-line a 9x5-inch loaf pan.
  2. Prepare streusel: Combine brown sugar, flour, and cinnamon. Cut in cold butter until mixture is crumbly. Refrigerate.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
  5. Gradually add flour mixture alternating with sour cream, starting and ending with flour. Mix only until combined.
  6. Pour half the batter into the pan. Sprinkle with half the streusel. Top with remaining batter, then remaining streusel.
  7. Bake for 50-65 minutes until a skewer inserted in the center comes out clean. Cool in pan for 20 minutes before transferring to a wire rack.

Notes

Ensure eggs and sour cream are at room temperature for a smoother batter. If the top browns too quickly while baking, tent loosely with aluminum foil for the last 15 minutes.