Classic Cinnamon Streusel Coffee Cake

Name: Classic Cinnamon Streusel Coffee Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12 servings
Ingredients: 150 g brown sugar, tightly packed; 95 g plain flour / all-purpose flour; 1 tbsp cinnamon powder; 1/4 tsp cooking salt / kosher salt; 90 g unsalted butter, softened; 150 g caster sugar (superfine sugar); 120 g unsalted butter, softened; 2 large eggs, at room temperature; 2 tsp vanilla extract; 1 tbsp neutral oil (canola or vegetable); 150 g plain flour / all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp cooking salt / kosher salt; 180 g sour cream, at room temperature, mixed well; 95 g icing sugar / powdered sugar, sifted; 1/4 tsp vanilla extract; 4 tsp milk (full fat preferred)

Thermomix recipe: Classic Cinnamon Streusel Coffee Cake. Ready in 70 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

150 g brown sugar, tightly packed
95 g plain flour / all-purpose flour
1 tbsp cinnamon powder
1/4 tsp cooking salt / kosher salt
90 g unsalted butter, softened
150 g caster sugar (superfine sugar)
120 g unsalted butter, softened
2 large eggs, at room temperature
2 tsp vanilla extract
1 tbsp neutral oil (canola or vegetable)
150 g plain flour / all-purpose flour
2 1/2 tsp baking powder
1/2 tsp cooking salt / kosher salt
180 g sour cream, at room temperature, mixed well
95 g icing sugar / powdered sugar, sifted
1/4 tsp vanilla extract
4 tsp milk (full fat preferred)

Instructions

Preheat oven to 160°C (fan-forced) or 180°C (regular oven). Grease and line a 20cm/8" square baking pan with baking paper, leaving an overhang on two sides to easily lift the cake out later.
**For the Cinnamon Streusel:** Add 150 g brown sugar, 95 g plain flour, 1 tbsp cinnamon powder, and 1/4 tsp cooking salt to the clean Thermomix bowl. Mix 5 sec / Speed 4.
Add 90 g softened unsalted butter to the bowl. Mix 10 sec / Speed 5. Scrape down the sides of the bowl. Mix again 5 sec / Speed 5 until the butter is broken into coarse crumbs. If needed, finish by rubbing the mixture with your fingertips until no pieces are larger than small peas. Transfer the streusel to a separate bowl and refrigerate until needed. Clean and dry the Thermomix bowl.
**For the Cake Batter:** Insert the butterfly whisk into the clean bowl. Add 120 g softened unsalted butter and 150 g caster sugar. Cream 2 min / Speed 3.5.
Scrape down the sides of the bowl. Add 2 large eggs, 2 tsp vanilla extract, and 1 tbsp neutral oil. Mix 30 sec / Speed 3.5.
Remove the butterfly whisk. Add 75 g of the 150 g plain flour, 2 1/2 tsp baking powder, and 1/2 tsp cooking salt to the bowl. Mix 10 sec / Speed 3. Scrape down the sides.
Add 180 g sour cream. Mix 10 sec / Speed 3. Scrape down the sides.
Add the remaining 75 g plain flour. Mix 10 sec / Speed 3 until just combined. Do not overmix.
Pour half of the cake batter into the prepared baking pan and spread evenly. Sprinkle half of the chilled streusel mixture over the batter.
Carefully spoon the remaining cake batter over the streusel layer and spread gently to cover. Sprinkle the remaining streusel mixture evenly over the top.
Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil. Let the cake cool in the pan for 15 minutes before lifting it out onto a wire rack to cool completely.
**For the Glaze:** Once the cake is completely cool, add 95 g sifted icing sugar, 1/4 tsp vanilla extract, and 4 tsp milk to the clean Thermomix bowl. Mix 15 sec / Speed 4, or until smooth. Scrape down and mix again if needed.
Drizzle the glaze over the cooled coffee cake. Let the glaze set slightly before slicing and serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.