High Altitude Cinnamon Crumb Coffee Cake
This buttery cinnamon crumb coffee cake has loads of crumbly streusel on top of a moist sour cream coffee cake.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Cake
- 1 ¾ cups all-purpose flour, fluffed, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ½ tsp instant espresso powder, optional
- 1 cup sour cream
- ½ cup light or dark brown sugar, lightly packed
- 2 large eggs
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 2 tsp vanilla extract
Crumb Topping
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ⅓ cup granulated sugar
- ⅓ cup light or dark brown sugar, lightly packed
- ¼ tsp ground cinnamon
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 9x9 inch baking pan with non-stick baking spray, or grease it with butter and flour.
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon, cardamom, and espresso powder.
- Separately, whisk together the sour cream, brown sugar, eggs, melted butter, oil, and vanilla extract.
- Add the liquid ingredients to the dry, and stir together with a spatula, just until moistened. The batter will be thick.
- Spread the cake batter evenly into the prepared pan.
Topping
- In a bowl, combine the flour, sugar, brown sugar, cinnamon and salt. Drizzle with the melted butter and toss together with a fork until moistened and crumbly.
- Sprinkle the topping evenly over the cake batter.
Bake
- Bake the cake on the center oven rack for about 28-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Cool for 10-15 minutes, and serve warm. If you like, dust the top of the cake with powdered sugar before serving.
Notes
- Leftover coffee cake should be stored in an airtight container for up to 5 days.
- Warm up leftover pieces of cake by microwaving for 15-20 seconds on 50% power for a just-baked texture.
- Chopped pecans or walnuts are great in this coffee cake. You can add up to 1/2 cup of chopped nuts to the cake batter, and 1/4 cup of nuts to the crumb topping.
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