I recently made this scrumptious streusel topped coffee cake to rave reviews.  I used my basic coffee cake batter and topped it with streusel before baking.  Who doesn’t love a cake with streusel?  Enjoy!

Streusel Topped Coffee Cake


Streusel topping

  • 2/3 cup flour
  • ½ cup sugar
  • ¼ cup cold butter

Cake Batter

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 ounces or 1 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 8 ounces or ½ pint sour cream
  • 2 teaspoons vanilla

Before you begin: Grease and flour a 9” x 5” loaf pan or an 8” x 2” spring form pan.

Preheat the oven to 350 degrees.

For the streusel: mix together the flour and sugar, then cut in the cold butter until the mixture is crumbly. Set aside.

Sift together the flour, baking powder and baking soda. In a medium bowl of an electric mixer, beat the butter for about 1 minute, then add the sugar and beat for about 2 minutes until fluffy. Add the eggs, one at a time, and beat well.  Then add the sour cream and vanilla and beat for another minute until well combined. Add the flour, baking powder and baking soda mixture and beat on low speed until just combined.  Pour the batter into the prepared loaf pan. Sprinkle the streusel crumbs on top of the batter. Place in the preheated oven and bake for about 55 minutes until a cake tester inserted into the middle of the cake comes out clean, and the cake is golden brown and starting to pull away from the sides.  Allow the cake to cool in the loaf pan.  Gently remove the cake from the loaf pan and serve on a cake plate.  If desired, dust with powdered sugar before serving.  Serves 8 to 12.