4.6 from 66 votes
Coffee Cake
This Coffee Cake features a moist, tender crumb enriched with sour cream and vanilla, topped with a crumbly streusel made from flour, brown sugar, cinnamon, and butter. The cake is complemented by a sweet vanilla glaze that adds a smooth finish. The texture contrasts between the soft cake and the crunchy streusel provide a satisfying bite, making it suitable for breakfast or an afternoon treat.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
16
Calories:
611 kcal
Course:
Dessert, Breakfast
Cuisine:
American
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.
Cup of Yum
Notes
- Keep leftover coffee cake stored in an airtight container at room temperature for up to 3 days to preserve moisture.
Nutrition Information
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%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 611
% 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.