Soft, sweet, buttery, and topped with cinnamon streusel, this is a perfect addition to any weekend brunch table or just to have with your morning coffee. So easy to make and even easier to enjoy!

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Prep time: 15 minutes

Bake time: 35-40 minutes

Total time: 50-55 minutes

Makes about 8-10 servings

• 2 cups all-purpose flour (I have also made it with gluten free flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 1/2 cup milk

For streusel:

• 1/2 cup brown sugar
• 1 Tablespoon cinnamon
• Powdered sugar (for glaze, optional)

• Preheat oven to 350 degrees Fahrenheit.
• Grease a square baking dish (8×8 or 9×9).
• In a bowl, whisk together flour, baking powder, baking soda, and salt.
• In a separate bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
• Mix in the sour cream and milk until smooth.
• Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour half of the batter into the prepared baking dish.
• In a small bowl, mix together the brown sugar and cinnamon, then sprinkle half of the mixture over the batter in the baking dish.
• Pour the remaining batter on top, and sprinkle the top with the rest of the cinnamon-sugar mixture.
• Bake for 35-40 minutes or until a toothpick or knife is inserted into the center and comes out clean.
• You can add an optional glaze if you’d like, by adding about 1/4 cup of powdered sugar to a small bowl and mixing in 1 Tablespoon of milk at a time until you reach your desired glaze consistency. I like mine to be thin enough to drip, but not so thick that I have to spread it on like butter.
• Let cool before serving.

• Always lean to the lesser baking time. Each recipe and oven is different, and you can always bake longer if it isn’t quite done, but you want to avoid cooking too long and getting a super dry or burnt cake.
• I have made this recipe gluten free before and it turned out wonderful. I used a 1:1 ratio gluten free flour, meaning one that is cup for cup the same as using regular flour.
• You can also use Greek yogurt instead of sour cream if you want.
• It is a very sweet cake, so feel free to drop the granulated sugar to 1/2 cup instead of 3/4 cup. Especially if you’re planning on using glaze on top.
• If you want an added crunch, you could add some chopped walnuts or pecans on top of the glaze.

This is a great dish for a brunch or event to share with others. It’s easy to make and easy to transport because you can bring the entire pan with and simply cover the top. It’s also great if you want something decadent to have with your morning coffee (seriously the BEST combo!).

I’ve made it for Easter and Mother’s Day, and done it as a gluten free recipe which also turned out great.

And since it only takes less than an hour to prepare and bake, you won’t feel like you’re spending tons of extra time in the kitchen!

Until next time,