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Classic Coffee Cake Recipe

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This Classic Coffee Cake is soft, buttery, and tender with a rich cinnamon-sugar layer and a generous brown sugar streusel topping. Sour cream keeps the cake moist while the cinnamon topping adds a warm, crumbly finish. It is a comforting homemade cake that’s perfect with a cup of coffee for breakfast, brunch, or an afternoon treat.

Ingredients

For the Streusel Topping

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

For the Cinnamon Layer

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

For the 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 the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
  2. To make the streusel, combine the flour, brown sugar, cinnamon, and kosher salt in a medium bowl. Add the softened butter and use your fingers or a fork to work it into the dry ingredients until coarse crumbs form. Set aside.
  3. For the cinnamon layer, whisk together the sugar, flour, and cinnamon in a small bowl. Set aside.
  4. To make the cake batter, whisk together the flour, sugar, baking powder, baking soda, and kosher salt in a large bowl.
  5. Add the softened butter and mix until the mixture resembles coarse crumbs.
  6. Add the sour cream, milk, eggs, and vanilla extract. Beat until the batter is smooth and just combined. Do not overmix.
  7. Spread half of the cake batter evenly into the prepared pan.
  8. Sprinkle the cinnamon-sugar mixture evenly over the batter.
  9. Carefully spread the remaining cake batter over the cinnamon layer.
  10. Sprinkle the prepared streusel evenly over the top of the cake.
  11. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  12. Allow the coffee cake to cool in the pan for at least 20 minutes before slicing and serving.

Notes

  • Use softened butter for both the cake batter and streusel so the ingredients combine evenly.
  • Do not overmix the batter after adding the wet ingredients. Mix just until the ingredients are incorporated.
  • For the best cinnamon layer, spread the first half of the batter as evenly as possible before adding the cinnamon sugar.
  • The streusel should have a coarse, crumbly texture rather than forming one smooth dough.
  • Start checking the cake around 45 minutes. Baking time may vary slightly depending on your oven and pan.
  • Let the cake cool before slicing so the cinnamon layer and streusel have time to set.
  • Store covered at room temperature for up to 3 days.
  • The coffee cake can also be refrigerated for longer storage. Bring it to room temperature before serving.

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