This cinnamon coffee cake is moist and buttery with a delicious cinnamon crumb topping. This coffee cake recipe easy to make and is a delicious special treat to serve for breakfast or brunch!
Preheat the oven to 350 degrees F. Grease a 9x9” pan and set it aside.
Make the Crumb Topping
In a large bowl, combine flour brown sugar, cinnamon and sea salt.
Add butter and cut in with a fork or pastry cutter until the mixture forms large crumbs.
Set aside.
Make the Coffee Cake
Combine flour, baking powder, sea salt and cinnamon in a small bowl. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer) beat the butter and sugar together on high speed until light and fluffy – about 1 minute.
Add eggs and vanilla and beat on medium speed until just combined.
Add dry ingredients and beat on medium-high speed until combined.
Add sour cream and beat until smooth.
Assemble & Bake
Spread cake batter in an even layer in the prepared baking dish.
Sprinkle crumb topping over the batter.
Bake in the preheated oven for 40-45 minutes, or until the cake is puffed, no longer jiggly and a toothpick inserted in the center comes out clean.
Video
Notes
Ingredient Substitutions
All-purpose flour. You can replace up to 1/4 cup of the flour with whole wheat pastry flour. But I don't recommend making any other substitutions.
Salted butter. Unsalted butter works well in this recipe.
Granulated sugar. Organic cane sugar or white sugar are great choices.
Sour Cream. Full-fat is the best choice. You can use full-fat greek yogurt, if desired.
Light brown sugar. Dark brown sugar can be used for a richer molasses taste.
Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I suggest freezing in individual portions for easy removal and reheating.