Saigon Cinnamon Streusel Coffee Cake
Velvety, buttery layers of moist cake with a fragrant cinnamon streusel topping, all drizzled with a sweet glaze – this coffee cake is a delightful treat that pairs perfectly with your favorite cup of coffee. Enjoy the aroma of baking as this indulgent dessert fills your kitchen with warmth and comfort.
— Constant Cookbook
Ingredients
- 1 stick unsalted butter, at room temperature
- 1 cup white sugar
- 2 eggs
- 2 teaspoons Spice Islands Pure Vanilla Extract
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Spice Islands Sea Salt
- 1 cup sour cream
- 1 ¾ cup all purpose flour
- ¾ cup brown sugar
- 1 teaspoon Spice Islands Ground Saigon Cinnamon
- 1 teaspoon Spice Islands Sea Salt
- 1 ½ sticks unsalted butter
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 350 ºF. Spray a 9-inch spring-form pan with baking spray and set aside.
- In a large stand mixer, cream together the butter and sugar.
- Add the eggs and vanilla to the butter mixture, and scrape down the sides of the bowl as needed, until fully incorporated.
- Add the flour, baking powder, baking soda and salt, and mix on low speed until just combined.
- Add the sour cream and mix for 60 seconds more, until fully incorporated.
- In a medium bowl, combine the ingredients for the topping and, using a fork or a pastry cutter, cut in the butter until you have a crumbly mixture.
- Transfer half of the batter to the prepared spring-form pan and smooth out so it covers the bottom. Sprinkle ½ cup of the streusel topping on top of the batter, and then cover with the remaining batter.
- Sprinkle the remaining streusel on top of the batter. Transfer the spring-form pan onto a baking sheet and then into the prepared oven.
- Bake for 55-60 minutes, until a knife can be inserted into the center and comes out clean. Remove from the oven. Let the cake cool completely.
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled cake and serve with coffee.
Nutrition
- Calories: 519 kcal
- Carbohydrate Content: 71 g
- Protein Content: 6 g
- Fat Content: 24 g
- Saturated Fat Content: 14 g
- Trans Fat Content: 1 g
- Cholesterol Content: 90 mg
- Sodium Content: 414 mg
- Fiber Content: 1 g
- Sugar Content: 41 g
- Unsaturated Fat Content: 7 g
- Serving Size: 1 serving
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