Coffee Cake
User Reviews
4.6
Coffee Cake
Description
The Coffee Cake recipe combines dry ingredients including flour, baking powder and soda, and salt with room-temperature butter, sugar, eggs, sour cream, and vanilla extract to produce a moist and tender batter. The streusel topping, composed of flour, brown sugar, cinnamon, salt, and melted butter, forms a crumbly texture that bakes to golden clusters atop the cake. Baking the cake in a 9x13-inch pan yields a thick, layered dessert with a delicate balance of sweetness and spice.
This cake is ideal served at breakfast or with coffee, offering a comforting sweetness and a spiced, buttery topping. The glaze adds an additional layer of moist sweetness that complements the cinnamon flavor.
Store leftover slices in an airtight container at room temperature for up to three days to maintain freshness and texture.
Ingredients
For the streusel topping:
- 2 3/4 cups all-purpose flour
- 1 1/2 cups brown sugar packed
- 1 teaspoon kosher salt
- 2 tablespoons ground cinnamon
- 1 cup unsalted butter melted
For the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 4 egg at room temperature, large
- 1 1/2 cups sour cream at room temperature
- 1 tablespoon vanilla extract
For the vanilla glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract pure
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan with nonstick cooking spray and set aside.
- To make the streusel, in a medium bowl, mix together the flour, brown sugar, salt, cinnamon, and melted butter until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. You want it to be crumbly. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or using a hand mixer, cream the butter and sugar together until creamy and smooth, about 2 minutes. You might need to stop the mixer and scrape down the sides of the bowl with a spatula.
- With the mixer on medium speed, add 1 egg at a time and beat until combined. Mix in the sour cream and vanilla extract. Scrape down the sides and the bottom of the bowl with a spatula as needed.
- Turn off the mixer and add in all of the dry ingredients. Mix on low until just combined. Do not overmix. It is ok if there are still a few streaks of flour.
- Spread half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining half of the batter evenly on top with a spatula. Sprinkle the remaining streusel over the batter.
- Bake for 50 to 60 minutes or until a toothpick can be inserted into the center and comes out clean. Remove from the oven. Let the cake cool completely.
- To make the glaze, in a medium bowl, whisk together the confectioners’ sugar, milk, and vanilla until smooth.
- Drizzle the cooled coffee cake with the glaze. Cut the cake into squares and serve.
Notes
- Keep leftover coffee cake stored in an airtight container at room temperature for up to 3 days to preserve moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 83g | 28% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 386mg | 16% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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