Low Sugar Coffee Cake with Cinnamon Streusel

Total time1 hr 25 min

Prep time20 min

Cook time50 min

Low Sugar Coffee Cake with Cinnamon Streusel

This is the kind of snacking cake that disappears from the pan in an afternoon — a soft, tender crumb built from butter, room-temperature eggs, and a full cup of sour cream that keeps every bite moist and slightly tangy. The layer of streusel gets its craggy, buttery texture from melted butter worked into cinnamon and flour until it clumps into coarse crumbs, then bakes into a deep-golden, crackly topping that contrasts beautifully with the soft cake underneath. A quick vanilla glaze finishes things off with a thin, glossy drizzle right while the cake is still warm from the oven. Baked low and slow in a 9x13 pan, it holds its shape for clean squares that are just as good with morning coffee as they are for dessert. It's an easy one to keep on rotation if you're watching added sugar, since the flavor here leans on real vanilla, warm cinnamon, and that rich sour cream tang rather than sweetness doing all the work. Serve it straight from the pan — this cake doesn't need much dressing up to feel special.

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Ingredients

12 servings

For the cake

2 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs, room temperature
1 tsp vanilla extract
1 cup full-fat sour cream

For the streusel

1 cup all-purpose flour
¾ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tsp ground cinnamon
¼ tsp fine salt
6 tbsp unsalted butter, melted and slightly cooled

For the glaze

1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp milk
½ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray and set aside.
2
Make the streusel: In a medium bowl, whisk together 1 cup flour, the brown sugar, cinnamon, and 1/4 tsp salt until combined. Pour in the melted butter and stir with a fork until the mixture clumps into coarse, pea-sized crumbs. Refrigerate while you prepare the batter.

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