Coffee cakes seem like a blast from the past. I don’t see them in bakeries much, even though they are a great choice for serving a group. The following cake has two layers: The bottom cake is enriched with sour cream for a fluffy interior, and the second layer is a crumbly sweet layer of crispy streusel.

This moist sour cream coffee cake is Seriously Simple to put together and is worth making for last-minute breakfast of brunches. Cinnamon-spiced streusel is a fond childhood taste memory for many of us. Serve this old-fashioned coffee cake for breakfast or brunch, or as an afternoon pick-me-up with a cup of hot tea.

Cinnamon-Streusel Sour Cream Coffee Cake

Serves 10 to 12

For the streusel:

1 1/2 cups packed brown sugar

1/3 cup all-purpose flour

1 tablespoon ground cinnamon

Pinch of salt

6 tablespoons (3/4 stick) cold unsalted butter

For the cake:

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

Pinch of salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/3 cups sugar

3 large eggs

1 tablespoon vanilla extract

1 cup sour cream (low-fat is fine)

1/2 cup milk

1. Preheat the oven to 350 F. Butter and flour a 9-by-13-inch baking pan.

2. To make the streusel: In a small bowl, combine the sugar, flour, cinnamon and salt. With your fingers, rub in the butter until the mixture is crumbly. Reserve.

3. To make the cake: Sift the flour, baking powder, and baking soda into a medium bowl. In a large bowl, using a hand-held mixer, or in the food processor, cream the butter and sugar until well blended. Add the eggs one at a time and then the vanilla; beat or process until blended. Add the flour mixture alternately with the sour cream and milk, and beat or process until just blended.

4. Spread the batter evenly in the prepared pan. Sprinkle the streusel evenly over the top. Bake for about 1 hour, or until a skewer inserted in the center comes out clean.

5. Let the cake cool. Cut into large squares and serve.

Make ahead: This may be made up to two days ahead, covered well, and kept at room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.