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Moist Cinnamon Streusel Coffee Cake Loaf

A tender, moist yellow cake loaf enriched with sour cream and topped with a thick, generous layer of buttery cinnamon-brown sugar streusel.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 tbsp ground cinnamon
  • 0.25 cup unsalted butter cold and cubed
Cake Loaf
  • 1.5 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
  • 0.5 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 line a 9x5-inch loaf pan with parchment paper.
  2. For topping: Whisk flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Refrigerate.
  3. For cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  4. In a large bowl, cream softened butter and sugar until light and fluffy (3-4 mins).
  5. Beat in eggs one at a time, then stir in vanilla and sour cream.
  6. Gradually mix in dry ingredients on low speed until just combined. Do not overmix.
  7. Pour batter into the prepared pan. Sprinkle thickly and evenly with the chilled streusel topping.
  8. Bake for 50-60 minutes until a toothpick comes out clean. Tent with foil if browning too fast.
  9. Cool in pan for 20 minutes, then lift out and cool completely on a wire rack before slicing.

Notes

Ensure eggs and sour cream are at room temperature for the best batter texture. Greek yogurt can be substituted for sour cream.