Amish Cinnamon Streusel Cake with Vanilla Glaze
A comforting and flavorful coffee cake, this Amish-inspired delight features a moist, tender crumb topped with a buttery cinnamon-nut streusel and a silky vanilla glaze. Ideal alongside a morning coffee or as an after-dinner treat.
Pin it to remember it!
Print Recipe
Ingredients
- For the Cake:
- ½ tsp. salt
- 1 c. yogurt or sour cream
- 1 ½ tsp. baking powder
- 2 ½ c. all-purpose flour
- ¾ c. butter softened
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 large eggs
- 1 c. granulated sugar
- For the Streusel:
- ¾ c. all-purpose flour
- 2 ½ tsp. ground cinnamon
- ½ c. brown sugar
- 6 Tbsp. melted butter
- 1 c. chopped pecans or walnuts
- For the Glaze:
- 1 ½ –2 Tbsp. heavy cream
- 1 tsp. vanilla extract
- 1 c. powdered sugar
Instructions
- Preheat the oven to 350°F. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Incorporate the eggs one at a time, then blend in the yogurt and vanilla until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, stirring just until combined to maintain a thick batter consistency.
- Grease a 9x13-inch baking dish and spread in half of the batter. Evenly sprinkle half of the prepared streusel mixture on top. Spoon the remaining batter in dollops over the streusel, smoothing gently. Top with the rest of the streusel mixture. Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to preserve the cake’s moisture.
- To prepare the streusel, mix together the brown sugar, flour, ground cinnamon, and chopped nuts. Pour in the melted butter and stir until crumbly and well blended.
- For the glaze, combine powdered sugar, vanilla, and heavy cream. Whisk until a smooth and pourable consistency is achieved. Drizzle over the cooled cake if desired.
Notes
Substitute chocolate chips for nuts, or use both for added richness. Store at room temperature in an airtight container for up to two days, or refrigerate for a week. For extended storage, freeze in a sealed container. Reheat individual slices in the microwave at 10-second intervals until warmed through.