This Classic Coffee Cake is moist, tender, and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or an afternoon treat with a cup of coffee!
For the Cake:
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (240ml) sour cream
For the Streusel Topping:
1/2 cup (100g) brown sugar, packed
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1 cup (125g) all-purpose flour
For the Glaze (Optional):
1/2 cup (60g) powdered sugar
1–2 tablespoons milk
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
Make the Streusel Topping:
In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, salt, and melted butter. Mix until well combined. Add the flour and stir until the mixture resembles coarse crumbs. Set aside.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Assemble the Cake:
Spread half of the batter evenly into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Carefully spread the remaining batter over the streusel layer, then top with the remaining streusel.
Bake the Cake:
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze:
Allow the cake to cool in the pan for 15–20 minutes. If desired, whisk together the powdered sugar and milk to make a glaze and drizzle it over the cooled cake.
Serve warm with a cup of coffee or tea.
Pair with fresh berries or a dollop of whipped cream for an extra treat.
Use room temperature ingredients for a smoother batter.
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the streusel topping.
Swap sour cream for Greek yogurt if you prefer a slightly tangier flavor.
Overmixing the batter, which can make the cake dense.
Skipping the layering step, as it ensures even distribution of the streusel.
Overbaking the cake, which can dry it out—check for doneness a few minutes before the timer goes off.
Store the coffee cake in an airtight container at room temperature for up to 3 days.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Enjoy your Classic Coffee Cake!
Find it online: https://bakesbliss.com/coffee-cake/