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Cinnamon Streusel Coffee Loaf Cake

A soft loaf cake with crumbly cinnamon streusel which ripples through in the centre and crowns the top. It is perfect for breakfast , as an afternoon snack or served warm with custard for dessert.
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Course: Breakfast, Dessert
Cuisine: American
Keyword: coffee cake, loaf cake
Prep Time: 30 minutes
Cook Time: 45 minutes
Calories:

Ingredients

Streusel Topping

  • 2 tablespoons unsalted butter, room temperature
  • 3 tablespoons plain (all purpose) flour
  • 75 grams (⅓ cup) brown sugar
  • 60 grams (½ cup) chopped walnuts or pecans. toasted
  • 2 teaspoons ground cinnamon

Cake

  • 200 grams granulated or caster sugar
  • 185 grams unsalted butter, room temperature
  • 2  eggs room temperature
  • 2 teaspoons vanilla extract
  • 125 ml  (½ cup) sour cream, room temperature
  • 210 grams  (1¾ cups) plain or all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 125 ml  (½ cup) milk, room temperature

Instructions

  • Preheat the oven to 170°C. Lightly grease and line a 2lb loaf tin with parchment paper.
  • Spread nuts in a single layer on a baking tray and toast, until they are fragrant and the colour deepens. This will take about for 10 minutes. Chop and set aside.
  • Make the topping by whisking together brown sugar, flour, walnuts or pecans, cinnamon. Add room temperature butter and then work in with a fork until the mixture is crumbly.
  • Sift together flour, salt and baking powder, set aside.
  • In the bowl of stand mixer beat butter, sugar and vanilla extract until light and fluffy about 5 minutes.
  • Add eggs one at a time, beating well after each addition.
  • Mix in sour cream. With mixer on low, alternately add the flour mixture and milk, beginning and ending with flour mixture.
  • Pour half the batter into the prepared loaf tin, spreading all the way to the edges. Sprinkle the streusel filing evenly on the batter.
  • Spread the remaining batter on top of the filling. Sprinkle the remaining streusel over the cake batter.
  • Bake the cake for 45 to 50 minutes or  or until tooth pick inserted in centre comes out clean. Leave to cool tin on wire racks for 10 minutes, then remove gently from the tin. Let cool for at least 30 minutes before cutting. Serve warm with ice cream or custard.

Notes

To Make  a Gluten Free cake: Use an equal amount of gluten free flour blend in place of the all-purpose flour. 
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi