Coffee Cake
This moist coffee cake recipe is like a warm hug on a lazy morning, a sweet surprise in the afternoon, or the star of any casual get-together. The best part? You can totally get wild with the flavors and fruits!
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Servings: 12
Calories: 430kcal
Ingredients
Cinnamon Crumb Mix
- ⅔ cup packed light or dark brown sugar
- ¾ cup spooned and leveled all-purpose flour
- 2 ⅔ tsp ground cinnamon
- 6 ½ tbsp cold, cubed, unsalted butter
Cake
- 1 ⅓ cup spooned & leveled all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup softened, unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 eggs, room temperature
- 1 ½ tsp pure vanilla extract
- ½ cup full-fat sour cream, room temperature
- 2 ½ tbsp milk (both non-dairy and dairy are fine)
(Optional) Vanilla Icing
- 1 cup sifted confectioners’ sugar
- ½ tsp pure vanilla extract
- 2 tbsp milk or heavy cream
Instructions
- Preheat the oven to 350°F (177°C). Grease an 8'' square pan (or a 9'' round pan or a 9x13 pan).
Cinnamon crumb mix
- Combine brown sugar, cinnamon, flour, and chilled butter until pea-size crumbs form (about 2 cups). Refrigerate this mixture.
Cake
- Whisk together flour, baking soda, baking powder, and salt. In another bowl, cream butter with sugar at high mixer speed. Add eggs, vanilla, and sour cream, beating at medium-high until combined.
- Gently mix the wet and dry ingredients at low speed, then add milk until combined. You should have about 2 ½ cups of batter.
- Spread half the batter into the pan, sprinkle half of the crumb mix over it, then layer on your remaining batter and sprinkle the rest of the crumb mixture on top.
- Let your sweet cake bake away for 32 to 38 mins or 'til a toothpick inserted into the middle comes out mostly clean. Let the cake cool in its pan for about 15 minutes on a rack.
Icing
- Whisk together all the icing ingredients until smooth. Drizzle the icing over the cooled cake.
Serving
- Lift the cooled cake off the pan with parchment paper overhang and slice it into squares. You can cut the cake directly into the pan if you did not use parchment in Step 1. Enjoy your beautiful treat!
Notes
- The batter should be smooth and thick, but a few lumps will be fine.
- Use a greased metal or rubber spatula to spread the top batter layer over the coarse crumbs.
- Butter is essential for the crumb topping; substitutes won't yield the same results.
- If your streusel is toasting too quickly, tent your baking pan with foil and adjust the oven temperature.
- For ingredient swaps, you can use Greek yogurt or plain/whole milk instead of sour cream, make a brown sugar substitute with granulated sugar and molasses, or choose between heavy cream or 2% milk for the icing based on preference.
Nutrition
Calories: 430kcal | Carbohydrates: 60g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 122mg | Potassium: 87mg | Fiber: 1g | Sugar: 38g | Calcium: 54mg | Iron: 2mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!