Description
This Classic Coffee Cake is soft, buttery, and topped with a delicious cinnamon streusel crumble. Perfect for pairing with a cup of coffee for breakfast, brunch, or a sweet afternoon treat
Ingredients
-
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream (or Greek yogurt)
- 2 large eggs
- 1 ½ tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 ½ tsp vanilla extract
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For the Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tsp cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
-
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
-
Preheat & Prepare the Pan:
Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch or 9×13-inch baking pan. -
Make the Cinnamon Streusel:
In a small bowl, mix flour, brown sugar, and cinnamon. Stir in the melted butter until crumbly. Add chopped nuts, if using. Set aside. -
Make the Cake Batter:
In a large bowl, beat butter and sugar until light and fluffy. Add the eggs, sour cream, and vanilla extract, mixing until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined (do not overmix). -
Assemble & Bake:
Pour half the batter into the prepared pan and sprinkle half of the streusel over the top. Add the remaining batter, smoothing the top, and finish with the remaining streusel.
Bake for 35-40 minutes (for a 9×9-inch pan) or 45-50 minutes (for a 9×13-inch pan), until a toothpick inserted in the center comes out clean.
Let cool for at least 15 minutes before serving. -
(Optional) Add the Glaze:
In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled coffee cak
Notes
- This recipe can also be made in a 9×13-inch pan for a thinner cake or a larger batch.
- You can use Greek yogurt instead of sour cream for a tangy twist.
- To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 piece (based on 12 servings from a 9x9-inch pan)
- Calories: 300
- Sugar: 25g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg