Can we all agree that sometimes all you need in life is a slice of cake and piping hot cup of coffee. Okay unless you’re like me, and you can’t actually have coffee because the caffeine makes you bounce off of walls and go crazy, so I’ll just stick to luke warm caffeine free tea. (super hot drinks burn my mouth. And if I burn my mouth I can’t taste things. And what on earth would happen to me then?) But we can all agree on the cake part right? I mean I just need a little something sweet to get me through the end of the day. Am I wrong? I hope not.
That’s where this Saigon Cinnamon Streusel Coffee Cake comes into play. It’s a recipe I developed a few months back for Spice Islands. And it’s freaking good. The cake is great – but its the Saigon Cinnamon laced Streusel that just blows you out of the water. Is it weird that I eat the streusel by itself sometimes? And I always make extra because I know I’m going to pick half of it away before I serve the actual cake. Yup. I’m that kid. I’ll wear it proudly.
With all these holiday events coming up and parties galore, I think this would be a really nice hostess gift if you’re into that kinda thing. I mean who wouldn’t want to greet you at the door with this Saigon Cinnamon Streusel Coffee Cake in your hand? I certainly would welcome you right into my home and grab 2 forks and eat it with you with a few glasses of prosecco. Is that weird? If you’re into that kind of thing, we could totally be friends.
Also. I’m just saying. This makes for an excellent breakfast.
Saigon Cinnamon Streusel Coffee Cake
For the cake:
- 1 stick unsalted butter at room temperature
- 1 cup white sugar
- 2 eggs
- 2 teaspoons Spice Islands Pure Vanilla Extract
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Spice Islands Sea Salt
- 1 cup sour cream
For the streusel topping:
- 1 ¾ cup all purpose flour
- ¾ cup brown sugar
- 1 teaspoon Spice Islands Ground Saigon Cinnamon
- 1 teaspoon Spice Islands Sea Salt
- 1 ½ sticks unsalted butter
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- Preheat the oven to 350 ºF. Spray a 9-inch spring-form pan with baking spray and set aside.
- In a large stand mixer, cream together the butter and sugar.
- Add the eggs and vanilla to the butter mixture, and scrape down the sides of the bowl as needed, until fully incorporated.
- Add the flour, baking powder, baking soda and salt, and mix on low speed until just combined.
- Add the sour cream and mix for 60 seconds more, until fully incorporated.
- In a medium bowl, combine the ingredients for the topping and, using a fork or a pastry cutter, cut in the butter until you have a crumbly mixture.
- Transfer half of the batter to the prepared spring-form pan and smooth out so it covers the bottom. Sprinkle ½ cup of the streusel topping on top of the batter, and then cover with the remaining batter.
- Sprinkle the remaining streusel on top of the batter. Transfer the spring-form pan onto a baking sheet and then into the prepared oven.
- Bake for 55-60 minutes, until a knife can be inserted into the center and comes out clean. Remove from the oven. Let the cake cool completely.
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled cake and serve with coffee.