Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

  • Author: Sara
  • Total Time: 1 hr 20 mins
  • Yield: 12-14 servings

Description

A classic coffee cake perfect for enjoying alongside a hot cup of coffee. Featuring a tender, moist cake layered with a cinnamon-sugar middle and topped with a crumbly streusel, this recipe offers warm flavors and a delightful texture that makes slowing down your day a treat.

Ingredients

Streusel Topping

  • 1 cup (125g) all-purpose flour
  • 1 cup (180g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 1/2 cup (113g) unsalted butter, softened

Cinnamon Layer

  • 1/4 cup (50g) sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon

Cake Batter

  • 3 cups (375g) all-purpose flour
  • 2 1/4 cups (450g) sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (230g) sour cream
  • 1/4 cup whole milk
  • 4 large eggs
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and butter or spray a 9 x 13-inch baking pan to prepare it for the cake batter.
  2. Make the Streusel Topping: In a small bowl, combine the flour, brown sugar, cinnamon, and a pinch of kosher salt. Use a fork to cut in the softened butter until the mixture is crumbly and well combined. Set aside for later.
  3. Prepare the Cinnamon Layer: In another small bowl, mix together sugar, flour, and cinnamon for the cinnamon filling. Set this mixture aside.
  4. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and kosher salt. Mix briefly on low speed to combine.
  5. Add Butter: Add the softened butter to the dry ingredients and beat on medium-low speed for 2 to 3 minutes until the mixture looks like moist sand.
  6. Combine Wet Ingredients: In a separate medium bowl, whisk together the sour cream, whole milk, eggs, and vanilla extract until smooth.
  7. Make the Batter: Add the wet ingredient mixture to the dry ingredients in the mixer bowl. Beat on medium speed until the batter is smooth with just a few small lumps remaining.
  8. Assemble the Cake: Spread half of the batter evenly into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over this layer. Carefully spread the remaining batter over the cinnamon layer, being patient as the batter may try to lift the cinnamon layer. Finally, evenly sprinkle the streusel topping over the batter.
  9. Bake: Bake the cake in the preheated oven for about 55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 1 hour or until it reaches room temperature.
  10. Store: The cake can be made one or two days ahead. Remove it from the pan and cover with plastic wrap; store at room temperature. For longer storage, wrap in plastic followed by foil and freeze.

Notes

  • You can halve this recipe and bake it in an 8×8-inch pan; start checking for doneness after 40 minutes, though it may take up to 50 minutes.
  • Ensure butter is softened for easy mixing in both the streusel and batter.
  • Be patient when layering the batter over the cinnamon layer to prevent mixing of layers.
  • Allow cake to cool completely for best slicing results.
  • Store wrapped well to maintain moisture and freshness.
  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/classic-coffee-cake-recipe/