Description
A tender, buttery Cinnamon Nutmeg Coffee Cake swirled with cozy spices and topped with a golden, crumbly streusel. Perfect for lazy weekend mornings, festive brunch tables, or a sweet afternoon pick-me-up!
Ingredients
For the Cake:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain yogurt
For the Crumb Topping:
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⅓ cup brown sugar
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¼ cup all-purpose flour
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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2 tbsp cold unsalted butter
Instructions
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Preheat oven to 350°F (175°C). Grease an 8-inch or 9-inch round or square pan.
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In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In another bowl, beat the softened butter and brown sugar until light and fluffy (about 2–3 minutes).
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Add eggs one at a time, mixing well, then stir in vanilla extract.
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Alternate adding the dry ingredients and sour cream into the wet ingredients, mixing just until combined.
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For the topping, mix brown sugar, flour, cinnamon, and nutmeg. Cut in cold butter until crumbly.
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Pour half of the batter into the prepared pan, sprinkle with half of the crumb topping. Repeat with remaining batter and topping.
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Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
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Cool for 10 minutes, then slice and serve warm or at room temperature.
Notes
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Don’t overmix the batter—gentle folding keeps the cake light and fluffy.
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Cold butter is key for that perfect crumb topping.
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You can use Greek yogurt instead of sour cream.
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Add chopped walnuts or pecans to the topping for extra crunch.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American