Description
This Classic Coffee Cake is a moist, tender, and flavorful cake featuring a luscious sour cream batter layered with a crunchy, cinnamon-spiced streusel topping. Perfect for breakfast, brunch, or an indulgent dessert, it’s easy to make and pairs beautifully with coffee or tea.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Streusel Topping
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan thoroughly to prevent sticking.
- Make Streusel Topping: In a medium bowl, combine brown sugar, flour, cinnamon, and chopped nuts if using. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This sets the base for a tender cake.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon to evenly distribute leavening agents.
- Mix Batter: Gradually add the dry ingredients to the wet mixture in batches, alternating with sour cream—beginning and ending with the dry ingredients. Mix gently until just combined to keep the cake tender.
- Assemble Cake: Spread half of the batter evenly into the prepared pan. Sprinkle half of the streusel topping over it. Add the remaining batter on top, then finish with the rest of the streusel.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing to ensure clean cuts and maintain texture. Serve with coffee or tea.
Notes
- For extra sweetness, drizzle a simple glaze made from powdered sugar and milk over the cooled cake.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor or if sour cream is unavailable.
- This coffee cake pairs excellently with both coffee and tea, making it a versatile breakfast or dessert option.
- Store covered at room temperature for up to 3 days to maintain freshness.
