Coffee cake

Coffee cake

Crumbly cinnamon coffee cake



  • 0.67 cup light brown sugar, packed
  • 0.67 cup granulated sugar
  • 0.67 cup unbleached all purpose flour
  • 1.5 Tbsp ground cinnamon
  • 8 Tbsp unsalted butter, cut into 1/2” pieces
  • 0.5 tsp ground cloves
  • 0.5 cup chopped pecans (optional)


  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp table salt
  • 12 Tbs unsalted butter, softened
  • 3 large eggs
  • 1.75 cup sour cream (1 lb)
  • 1.5 cup white whole wheat flour
  • 2 cups unbleached all purpose flour


  1. For the Streusel - pulse sugars, flour, cinnamon, and butter in food processor until mixture resembles coarse meal. Divide streusel in half. Stir pecans into one half and reserve separately.
  2. For the Cake - Grease a 9x13” cake pan. With electric mixer on medium-low speed, mix flour, sugars, baking powder, baking soda, cinnamon, and salt in large bowl. Beat in butter, 1 tablespoon at a time, until mixture is crumbly, with pea-sized pieces, 1 to 2 minutes. Add eggs, one at a time, until combined. Add sour cream in 3 additions, scraping down bowl as necessary. Increase speed to medium-high and beat until batter is light and fluffy, about 2 minutes.
  3. Sprinkle streusel without nuts evenly on the bottom of the pan. Place batter evenly across the pan, then top with nutty streusel.
  4. Adjust oven rack to middle position and heat oven to 350°F. Unwrap cakes and bake until golden brown and toothpick inserted in center comes out with a few dry crumbs attached, about 55 minutes (more if frozen). Cool at least 15 minutes. Serve.


  • Wrap unbaked pans with plastic wrap and refrigerate for 24 hours or freeze for 1 month.
  • Also works in two 9x9” pans, reduce baking time to 45 minutes.