Cinnamon Streusel Cake

This Cinnamon Streusel Cake is the perfect cosy treat for slow mornings or afternoon coffee breaks. A soft, buttery sour cream cake is layered with warm cinnamon sugar and topped with a generous crumbly streusel that bakes into a golden, crunchy crust. Finished with a light drizzle of sweet vanilla glaze, each slice is packed with delicious flavour.

How long will it take?

1 hour

What’s the serving size?

What do I need?

For the Streusel Topping

¾ cup plain flour
½ cup brown sugar
1 tsp ground cinnamon
¼ tsp salt
6 tbsp cold unsalted butter, cubed

For the Cake

2 cups plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
¾ cup unsalted butter, softened
¾ cup caster sugar
2 eggs
1 tsp vanilla extract
1 cup sour cream

For the Cinnamon Filling Layer

1/3 cup brown sugar
1 ½ tsp ground cinnamon

For the Vanilla Glaze

1 cup icing sugar
2-3 tbsp milk
½ tsp vanilla extract

How do I make it?

Begin by making the Streusel Topping. Combine flour, brown sugar, cinnamon and salt in a bowl. Add butter and mix with your fingertips until the mixture resembles coarse breadcrumbs. Refrigerate while preparing the cake.
Preheat oven to 175C.
Grease and line a 23-centimetre baking pan.
In a bowl whisk together flour, baking powder, bicarb and salt. In a separate bowl beat together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. Mix in vanilla. Add dry ingredients to wet and mix in sour cream until a smooth batter forms.
Pour half the cake batter into the prepared baking pan. Combine cinnamon filling ingredients together then sprinkle this mixture evenly over the batter. Pour remaining cake batter on top and finish with the Streusel Topping.
Bake for 35-40 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool for 15-20 minutes before glazing.
Make the glaze by whisking together icing sugar, milk and vanilla until smooth and pourable. Drizzle over the warm cake in thin lines.

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