Coffee Cake
User Reviews
4.9
Coffee Cake
Description
The recipe begins by preparing the cinnamon filling from brown sugar, flour, and cinnamon, providing a spiced sweetness that contrasts with the cake base. The streusel topping involves cutting cold butter into a mixture of flour, sugar, cinnamon, and salt until crumbly, creating a crisp topping on baking.
The cake batter blends softened butter, granulated and brown sugars, eggs, sour cream, vanilla, and dry ingredients to form a thick, fluffy base that supports the filling and topping layers. The batter is carefully spread over the cinnamon filling to maintain a layered effect during baking.
When baked, the cake yields a rich, moist crumb with a distinct center stripe of cinnamon and a crumbly topping. The optional vanilla glaze adds a sweet finish. Serving this cake is ideal for breakfast or coffee breaks.
Tips include using ingredient temperatures carefully for proper mixing and texture, lining bakeware with parchment for easy removal, and sprinkling streusel starting at the edges to promote even rising and topping distribution.
Ingredients
For the Cinnamon Filling:
- ⅔ cup light brown sugar 147g, packed
- ¼ cup all-purpose flour (30g)
- 2 teaspoons ground cinnamon
For the Streusel Topping:
- ¾ cup all-purpose flour (90g)
- ½ cup light brown sugar 110g, packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons butter diced (85g, cold unsalted
For the Cake:
- 1¾ cups all-purpose flour (210g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 10 tablespoons butter softened (142g, unsalted
- ¾ cup granulated sugar (150g)
- ¼ cup light brown sugar 55g, packed
- 2 large egg room temperature
- ⅔ cup sour cream room temperature (160g)
- 2 teaspoons vanilla extract
For the Vanilla Glaze: (optional)
- 1 cup powdered sugar (120g)
- 2 tablespoons milk whole
- ½ teaspoon vanilla extract
Instructions
For the Cinnamon Filling:
- In a small bowl whisk together the brown sugar, flour, and cinnamon. Set aside.
For the Streusel Topping:
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the diced butter. Use your clean fingers or the tines of a fork to press and crumble the butter into the dry mixture until the mixture is cumbly and resembles wet sand. For larger crumbles, squeeze a handful of the mixture together and break apart into large pieces. Set aside.
For the Cake:
- Preheat the oven to 350°F. Lightly grease 8x8-inch square baking pan and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well between each addition. Scrape the bowl down then add the sour cream and vanilla and mix on low speed until combined. Scrape down the bowl.
- Add the dry mixture to the wet mixture and beat on low speed until just until combined, then use a spatula to scrape the bowl down and mix any stray bits in.
- Spread half the of cake batter into the prepared pan and smooth out. Sprinkle the Cinnamon Filling on top. Dollop the remaining batter over the cinnamon filling, then spread it out into an evenly layer by moving from the center to the edges. Sprinkle the struesel over the top, starting at the edges, and working in towards the center. (This helps keep make sure there’s enough topping on the edges to keep the cake from rising unevenly.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 30 minutes before serving.
For the Glaze:
- If making the glaze, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over the coffee cake before or after slicing.
Notes
- Use cold butter for the streusel to achieve distinct crumbles, and room temperature butter, eggs, and sour cream for the cake batter to mix fully and fluff appropriately.
- Expect a thicker cake batter; thinner batter may cause filling and topping to sink rather than layer properly.
- Line the baking pan with parchment paper to easily remove the cake after baking.
- Spread batter gently from center outward to preserve the cinnamon filling layer without mixing it into the batter.
- Sprinkle streusel topping starting from the edges to ensure even coverage and prevent uneven rising due to its weight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 95g | 32% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 389mg | 16% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
| Vitamin A | 796IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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