Coffee Cake
User Reviews
5
Coffee Cake
Description
The Coffee Cake recipe features a moist butter and sugar creamed cake enriched with eggs, sour cream, and vanilla for smooth texture and flavor. It uses a thick batter that benefits from gentle pressing to distribute it evenly in the pan. The cinnamon-sugar streusel topping includes flour, brown sugar, cinnamon, salt, cold butter, and chopped pecans for crunch. Half of the streusel is layered between two portions of batter, creating a marbled effect upon baking, which offers varied texture between tender cake and crunchy topping. Baking in a 9x13 pan yields a dense, luscious coffee cake best served warm or room temperature.
This cake pairs well with coffee or tea for breakfasts or afternoon treats. The nutty pecan streusel adds contrast to the sweet, sour cream-enriched crumb, and the cinnamon brings warmth.
The cake stays fresh for several days if covered properly. The recipe can be made ahead and freezes well, making it convenient for holiday or special occasion preparation.
Ingredients
Streusel Topping:
- 2/3 cup brown sugar
- 2/3 cup flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 8 Tablespoons (1 stick) butter cut into small cubes, cold
- 1 to 1 1/2 cups pecans chopped
Coffee Cake:
- 1 cup butter unsalted
- 1 1/2 cups sugar
- 3 large egg
- 1 Tablespoon vanilla extract
- 1 1/4 cups sour cream (full-fat)
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Vanilla Glaze:
- 1 cup powdered sugar
- 3 Tablespoons milk whole
- 1 teaspoon vanilla extract
Instructions
Streusel Topping:
- In small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the buter with a pastry blender until the crumbs are the size of small peas. Add the pecans. You may also make this in a food processor and just pulse several times. Place in the freezer to stay cold while making the batter.
Coffee Cake:
- Preheat oven to 375 degrees. Spray a 9 x 13 baking pan with non-stick cooking spray. In a large mixing bowl, cream together the butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl often. Add eggs one at a time, mixing well after each addition. Add in vanilla extract and sour cream and mix until creamy.
- Fold in flour, baking powder, baking soda, and salt. Mix just until combined. Pour half of the batter into the pan and spread out. THIS BATTER IS THICK! A trick would be to grease your hands and press the batter down with your hands. Sprinkle HALF of the streusel over half of the cake batter. Top with the remaining cake batter and spread to the edges. Sprinkle with the remaining streusel.
- Bake for 38-44 minutes. Do NOT Overbake. Watch the cake carefully and do a test with a cake tester or toothpick into the center of the cake to check for doneness. Once it is done baking, remove from the oven and let cool for 15 minutes.
Vanilla Glaze:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract. After the cake has cooled for 15 minutes, drizzle glaze all over the coffee cake. Cut into squares and serve warm or at room temperature.
Notes
- Properly cover the coffee cake after baking to maintain moisture and extend freshness for several days.
- This cake freezes well; prepare and freeze up to a week in advance, then thaw before serving.
- Pressing the thick batter down with greased hands helps spread it evenly in the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 57mg | 19% |
| Sodium | 370mg | 15% |
| Potassium | 281mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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