Coffee Cake Recipe
This classic coffee cake recipe is soft, buttery, and topped with a rich cinnamon streusel crumb. Perfect for breakfast, brunch, or an anytime treat with coffee!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cinnamon Swirl:
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
For the Crumb Topping (Streusel):
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter cubed
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square or round cake pan.
- Prepare the streusel topping: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Chill in fridge.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time. Stir in vanilla and sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into the wet until just combined.
- In a small bowl, combine brown sugar and cinnamon for the swirl.
- Pour half the batter into the prepared pan. Sprinkle cinnamon-sugar swirl evenly over it. Add the remaining batter and smooth the top.
- Sprinkle the chilled streusel topping over the batter.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes before slicing and serving.
Notes
Tips and Variations:
- Add chopped walnuts or pecans to the streusel for extra crunch.
- Substitute Greek yogurt for sour cream for a lighter version.
- Add a powdered sugar glaze for a sweeter finish.
- For a fruity variation, fold in 1 cup of fresh blueberries before baking.
- Calories: 310
- Carbohydrates: 40g
- Fat: 14g
- Protein: 4g
- Sugar: 22g
- Fiber: 1g
- Sodium: 180mg