Imagine waking up to the most irresistible aroma of warm cinnamon and freshly baked cake wafting through your kitchen. This isn't just any ordinary coffee cake—it's a decadent Saigon Cinnamon Streusel Coffee Cake that will transform your morning routine from mundane to extraordinary! Packed with rich, buttery layers and a crunchy, spicy-sweet streusel topping, this recipe promises to elevate your breakfast experience and leave your family begging for seconds.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon Saigon cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar (for streusel)
- 1/4 cup all-purpose flour (for streusel)
- 1 tablespoon Saigon cinnamon (for streusel)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or line with parchment paper for easy removal.
- In a medium mixing bowl, prepare the streusel topping by combining brown sugar, 1/4 cup flour, and 1 tablespoon Saigon cinnamon. Cut in cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in sour cream until fully incorporated.
- In a separate bowl, whisk together 2 cups flour, baking powder, 1 teaspoon Saigon cinnamon, and salt.
- Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
- Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle half of the streusel mixture over the first layer of batter.
- Add the remaining batter on top, then finish by sprinkling the remaining streusel mixture over the surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into 12 equal squares and serve. Optional: dust with powdered sugar before serving.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender and light.
- For extra flavor, toast your Saigon cinnamon briefly in a dry pan before adding to enhance its warm, complex notes.
- Check doneness with the toothpick test: A clean toothpick means your cake is perfectly baked.
- Let the cake cool completely before cutting to help it set and prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 31g
Protein: 2g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 27mg
