Cinnamon Streusel Coffee Cake

Method

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1. Heat the oven to 175°C / 350°F. Butter a 23 x 23 cm tin and line it with paper, leaving an overhang.

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2. For the streusel, rub the cold butter into the flour, brown sugar, cinnamon and salt with your fingertips until it clumps in pieces from pea to marble size. Refrigerate while you make the cake.

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3. Whisk the flour, baking powder, bicarbonate of soda and salt together.

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4. Beat the butter and caster sugar for 4 minutes until pale and fluffy.

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5. Add the eggs one at a time, beating well after each, then the vanilla.

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6. Fold in the dry ingredients in three additions alternating with the sour cream, beginning and ending with flour. The batter will be thick.

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7. Spread half into the tin, scatter over a third of the cold streusel, then dollop and carefully spread the remaining batter on top.

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8. Cover with the rest of the streusel, pressing it down lightly so it adheres.

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9. Bake 40 to 50 minutes, until a skewer comes out clean and the streusel is deep gold.

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10. Cool at least 30 minutes, whisk the icing sugar and milk to a thin drizzle, and zigzag it over the top before cutting into squares.

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Chef’s Tips

• Chill the streusel while the batter comes together. Warm streusel melts into the surface instead of staying crumbly.
• Spread the top layer of batter in dollops rather than pouring it, or you will drag the middle ribbon around.
• A metal tin, not glass. Glass insulates and this cake needs the base to set before the streusel over-browns.

Pairing Suggestions

• Filter coffee, obviously
• Cold milk
• Sliced peaches

Storage & Reheating

Covered at room temperature for 4 days. Freezes in squares for 2 months; refresh 10 minutes at 160°C to crisp the streusel.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.