Description
A delightful morning treat with tender crumb, rich cinnamon flavor, and buttery streusel topping.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar, packed
- 1 cup all-purpose flour (for streusel)
- 1/2 cup unsalted butter, melted (for streusel)
- 1 tablespoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk or cream (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of sour cream. Mix until just combined.
- In a separate bowl, mix together 1 cup of brown sugar, 1 cup of flour, and 1 tablespoon of ground cinnamon for the streusel. Stir in the melted butter and chopped nuts, if using.
- Spread half of the batter into the prepared pan, sprinkle with half of the streusel, then repeat with the remaining batter and streusel.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan on a wire rack.
- For the glaze, mix together 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla. Drizzle over the cooled cake before slicing.
Notes
Serve warm with coffee or tea. Customize with nuts, fruits, or additional spices to make it your own.