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Cinnamon Streusel Muffin Cake
This cinnamon streusel muffin cake is soft, moist, and warmly spiced, with buttery brown sugar streusel layered through the middle and piled on top. It's everything you love about a cinnamon streusel muffin in an easy, shareable cake.
Ingredients
For the streusel:
- 1 cup (120 g) all-purpose flour
- ¾ cup (150 g) firmly packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- pinch salt
- 6 tablespoons (85 g) unsalted butter, melted
For the cake:
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (113 g) sour cream, at room temperature
- ½ cup (120 ml) buttermilk, at room temperature
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Instructions
To make the streusel:
- Combine the flour, brown sugar, cinnamon, and salt.
- Stir in the melted butter until large clumps form. Refrigerate while you make the cake batter.
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together the cooled butter and both sugars.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Stir in the sour cream and buttermilk.
- Add the flour mixture, and mix just until combined.
To assemble and bake:
- Spread about half of the batter in the prepared pan. Sprinkle about a third of the streusel evenly over the batter.
- Dollop the remaining batter over the streusel and gently spread to cover.
- Sprinkle the remaining streusel over the top, breaking up or squeezing together pieces as needed to create a mixture of smaller crumbs and large clumps.
- Bake 42 to 48 minutes, or until a pick inserted into the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack for about 15 minutes. Run a knife around the edge of the cake, then remove the outer ring of the pan.
- Cool completely or serve slightly warm.
Notes
- Streusel: Don't worry if some of the streusel pieces seem too large when you first mix it. After chilling, you can easily break up larger pieces or squeeze smaller crumbs together to get a good mix of sizes.
- Pan: A 9-inch springform pan works best for this tall cake. The removable sides allow you to release the cake without flipping it over and damaging the streusel topping.
- Storage: Cover or place in an airtight container and store at room temperature up to 3 days.
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