Sour Cream Coffee Cake with Cinnamon Streusel
A tender soured cream cake with a ribbon of cinnamon through the middle and a thick crumb topping.
- Time1 hr 10
- LevelEasy
- Costabout £0.37 a head
- Oven175°C (155°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 175°C (155°C fan). Grease and line a 23 cm square tin.
- 2
Rub the cold butter into the brown sugar, 100 g flour and cinnamon with your fingertips until it forms chunky crumbs. Set aside.
- 3
Mix the 225 g flour, baking powder, bicarbonate of soda and salt.
- 4
Beat the softened butter and caster sugar until pale. Beat in the eggs one at a time with the vanilla, then fold in the flour mix alternately with the soured cream.
- 5
Spread half the batter in the tin, sprinkle with a third of the streusel, then spoon over the rest of the batter and level. Cover with the remaining streusel, pressing it on lightly.
- 6
Bake for 40 minutes, until a skewer comes out clean and the top is deep golden.
40 min - 7
Cool for 20 minutes in the tin, dust with icing sugar and serve warm or cold.
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.
