COFFEE CAKE
This Coffee Cake is a soft, moist cake with a sweet cinnamon swirl and a crunchy streusel topping. It’s perfect for breakfast, brunch, or dessert, and pairs wonderfully with a cup of coffee or tea.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the cinnamon swirl:
- ¼ cup brown sugar packed
- 2 teaspoon ground cinnamon
For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Prepare the cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon together for the swirl. Set aside.
- Make the streusel topping: In another small bowl, combine the flour, sugar, melted butter, and cinnamon for the topping. Stir until crumbly and set aside.
- Prepare the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Assemble the cake:
- Pour half of the cake batter into the prepared pan and spread it evenly.
- Sprinkle the cinnamon swirl mixture over the batter.
- Add the remaining batter on top and spread evenly.
- Sprinkle the streusel topping over the top of the cake.
- Bake the cake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the coffee cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- You can add chopped nuts, such as walnuts or pecans, to the streusel topping for added texture.
- If you prefer a lighter version, you can substitute the sour cream with Greek yogurt or a lower-fat option.
- This coffee cake can be stored in an airtight container at room temperature for up to 3 days. It also freezes well for up to 1 month.
- For extra flavor, add a drizzle of glaze made with powdered sugar and milk over the cooled cake.