Cinnamon Streusel Coffee Cake
A tender soured cream cake with a thick, crumbly cinnamon topping. Lovely warm with a mug of coffee.
- Time1 hr 10
- LevelEasy
- Costabout £0.36 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm square cake tin with baking paper.
- 2
Make the streusel first. Rub the streusel flour, brown sugar, cinnamon and cold butter together with your fingers until it looks like coarse crumbs with some pea-sized lumps. Chill it while you make the cake.
- 3
Mix the 225 g flour, baking powder, bicarbonate of soda and salt in a bowl.
- 4
Beat the softened butter and caster sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
- 5
Fold in the flour mixture and the soured cream in two or three goes, stirring only until no dry flour shows.
- 6
Spoon the batter into the tin and level it. Scatter the streusel over the top in an even, generous layer.
- 7
Bake for 40 to 45 minutes, until golden and a skewer comes out clean. Cool in the tin for 15 minutes, then lift out and cut into squares.
42 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
