After a brief second summer here in Paris, fall is finally setting in. It’s all about long walks underneath the gold and red leaves of the Tuileries followed by cups of chai tea in the gardens of the Palais Royal. One of my favorite fall cakes to make at home is cinnamon coffee cake. That layer of brown sugar and cinnamon and buttery streusel topping is an irresistible cake combination. This cake pairs well with cozy sweaters and big mugs of piping hot coffee!
Cinnamon Streusel Coffee Cake
Adapted from Sugar Spun Run
1/2 cup (113g) unsalted butter room temperature
200g crème fraîche
1 cup of packed light brown sugar
1 1/2 teaspoon of vanilla extract
2 1/2 cups (335 grams) all purpose flour
2 tsp baking powder
1/2 cup buttermilk
1/2 tsp salt
1 tsp cornstarch
1/4 cup of dark brown sugar (Muscovado)
1 1/2 tsp cinnamon
1 1/3 cup flour
1 cup light brown sugar
3 tablespoons caster sugar
4 teaspoons cinnamon
1/4 teaspoon sea salt
140 grams unsalted butter melted
Preheat oven to 350°F (178°C) and lightly grease and flour an 8inch round cake pan or 13x9 baking pan.
In a stand mixer with paddle attachment cream butter and sugars until fluffy.
Add eggs, one at a time, beating after each addition.
Add in vanilla extract and crème fraîche.
In a separate bowl whisk together flour, baking powder, salt and cornstarch.
Add flour mixture in three batches alternating with the buttermilk.
Spread half the batter in your prepared pan.
Whisk together the brown sugar and cinnamon in a small bowl and spread it evenly over the batter.
Spread the remaining batter over the cinnamon/sugar layer and smooth with a palette knife.
Melt butter in a small bowl.
Whisk together the flour, sugars, cinnamon and salt in a medium sized bowl. Pour the melted butter over the mixture and use a fork to combine until mixture is crumbly.
Sprinkle the streusel over the top of the cake.
Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool in pan for about 15 minutes then remove to cool completely on wire rack.
Prepare Glaze (Optional)
Whisk together 1/2 cup of icing sugar with 1 tablespoon of milk. Drizzle over cool cake.