Cinnamon- Streusel Coffeecake
½ Cup (99g) Caster sugar
Pinch of salt
½ Cup (60g) Lighthouse Biscuit, Cake & Pastry Flour
½ Tbsp Spencer’s Ground cinnamon
42g Butter, melted
½ Cup (106g) Brown sugar
1 Tbsp Spencer’s Ground Cinnamon
½ Tsp Cocoa powder
85g Butter, room temperature soft
½ Tsp Salt
¾ Cup (150g) Caster sugar
2 Tbsp (25g) Brown sugar
1 ¼ Tsp Baking powder
1 Tsp Anchor Vanilla Essence
2 Large eggs, room temperature
1/3 Cup (85g) Sour cream, room temperature
½ Cup (141g) Milk, room temperature
1 ¾ Cup (227g) Lighthouse Biscuit, Cake & Pastry flour
Preheat oven to 195°C Conventional or 175°C Fan-forced. Lightly grease and line a 20cm X 20cm square pan.
Make the Streusel topping:
Whisk together the sugar, salt, flour and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
Make the cinnamon filling:
Mix together brown sugar, cinnamon and cocoa powder.
To make the cake:
In a large mixing bowl, beat together soft butter, salt, sugars, baking powder and vanilla extract until well-combined and smooth.
Add the eggs one at a time, beating well after each addition.
In a separate small bowl, combine sour cream and milk- there will be some lumps which is alright.
Add the flour to the butter mixture alternately with the milk mixture, beating gently to combine well.
Transfer 1 ¼ Cups of the cake mixture into the prepared square pan. Spread evenly until all the edges are covered.
Sprinkle the cinnamon filling evenly on top of the cake mixture.
Thereafter, slowly pour the remaining amount of cake mixture atop of the filling. Spread the cake mixture gently, making sure that it has covered the filling completely.
Sprinkle the Streusel topping on top of the cake mixture.
Bake the coffeecake for approx. 55- 60 minutes or when a skewer inserted in the middle comes out clean.
Remove the cake from the oven and allow to cool completely before cutting and serving.