Cinnamon Streusel Cake Recipe
This Cinnamon Streusel Cake is the perfect blend of warm cinnamon flavor and tender cake, topped with a crumbly streusel that adds a delightful crunch
Ingredients
for The Cake
- All-purpose flour 1 ½ cups
- Baking powder 1 teaspoon
- Baking soda ½ teaspoon
- Salt ¼ teaspoon
- Unsalted butter ½ cup softened ¾ cup (softened) 1 cup (softened)
- Sugar ¾ cup
- Eggs 2
- Vanilla extract 1 teaspoon
- Buttermilk ½ cup
For the Cinnamon Streusel
- Brown sugar ½ cup
- Cinnamon 1 ½ teaspoons
- All-purpose flour ½ cup
- Cold butter ¼ cup
Instructions
- In a small bowl, mix the brown sugar, cinnamon, and flour. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is well incorporated. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
- Preheat the oven to 375°F (190°C). Grease and flour a 9-inch baking pan. Pour half the batter into the pan and spread evenly.
- Sprinkle half the streusel mixture over the batter. Add the remaining batter and top with the rest of the streusel.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. Slice and serve warm or at room temperature.
Notes
- Use Cold Butter for the Streusel: This ensures the topping stays crumbly and doesn’t melt into the cake.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Stir just until the ingredients are combined.
- Test for Doneness: Insert a toothpick in the center; if it comes out clean, the cake is ready.