Description
This Classic Coffee Cake is a deliciously moist and tender cake featuring a luscious cinnamon swirl and a buttery streusel topping. Perfect for breakfast, brunch, or an afternoon treat, it’s designed to pair wonderfully with your favorite cup of coffee or tea.
Ingredients
Scale
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold and cut into small cubes
Cake Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Cinnamon Swirl
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside for later use.
- Make the Cinnamon Swirl: In another small bowl, mix together the brown sugar and cinnamon evenly. Set this mixture aside as well.
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Alternately incorporate the dry ingredients and sour cream into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Assemble the Cake: Spread half of the batter evenly into the prepared cake pan. Sprinkle half of the cinnamon-sugar mixture over this layer. Add the remaining batter on top and smooth it gently with a spatula. Sprinkle the remaining cinnamon-sugar mixture over the top layer and create swirls by gently running a knife or toothpick through the batter. Finally, sprinkle the prepared streusel topping evenly over the surface.
- Bake the Cake: Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Serve the coffee cake warm or at room temperature. This cake pairs beautifully with coffee or tea, making it an excellent choice for breakfast or an afternoon snack. Enjoy!
Notes
- Ensure the butter for the streusel topping is cold to achieve a crumbly texture.
- Do not overmix the batter to keep the cake tender.
- If you prefer, substitute sour cream with Greek yogurt for a slightly tangier flavor and added protein.
- A toothpick test is the best way to check if the cake is fully baked.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices briefly in the microwave to enjoy warm.
