Description: This classic coffee cake recipe delivers a moist, tender crumb topped with a generous, buttery streusel that’s bursting with cinnamon-sugar goodness. It’s the perfect accompaniment to your morning coffee or a delightful treat any time of day.
Why you will love this recipe: This coffee cake is incredibly easy to make, requiring only basic ingredients and simple steps. The combination of the tangy sour cream in the cake batter and the sweet, crunchy streusel creates a symphony of flavors and textures that’s simply irresistible. It’s a guaranteed crowd-pleaser and a great way to start the day or share with friends and family. This recipe is also highly adaptable; you can customize the streusel with nuts, chocolate chips, or other spices.
Introduction
Coffee cake is a quintessential American comfort food, often enjoyed alongside a steaming cup of coffee or tea. It’s a simple, unfussy cake that’s characterized by its crumbly texture and delicious streusel topping. Unlike some other cakes, coffee cake doesn’t typically contain coffee as an ingredient; its name comes from the fact that it’s traditionally served with coffee. This recipe for Classic Coffee Cake is a celebration of this beloved baked good, offering a perfect balance of moistness, sweetness, and that signature streusel crunch.
This coffee cake is truly a delightful recipe, I use for a quick sweet treat. It’s a great way to begin the day, or an easy dessert to bring to gatherings with friends and family. The sour cream gives a great tang that is balanced by the sweet crumble on top. It’s sure to become a staple in your house.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
Preparation:
Step 1: Preheat Oven
Begin by preheating your oven to 350°F (175°C). This is a crucial step to ensure even baking. Uneven oven temperatures can lead to a cake that’s either underbaked in the center or overbaked around the edges. While the oven is preheating, prepare your baking dish. Grease a 9×13-inch baking dish generously with butter or cooking spray. This prevents the cake from sticking and allows for easy removal after baking. After greasing, lightly flour the dish, tapping out any excess. This creates a non-stick barrier that further safeguards against sticking and ensures a clean release.
Step 2: Prepare the Streusel Topping
In a medium bowl, combine the brown sugar, flour, and cinnamon. The brown sugar provides a deep, molasses-like sweetness, while the flour adds structure and helps create the crumbly texture we’re after. The cinnamon infuses the streusel with a warm, aromatic spice that complements the sweetness of the cake. Use your fingers or a pastry blender to cut in the cold butter. The key to a perfect streusel is using cold butter. As the butter melts in the oven, it creates pockets of air that result in a light, crumbly texture. Work the butter into the dry ingredients until the mixture resembles coarse crumbs. You want to see small clumps of butter coated in the sugar and flour mixture. Set the streusel topping aside while you prepare the cake batter.
Step 3: Prepare the Cake Batter
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed throughout the batter. The baking powder and baking soda act as leavening agents, causing the cake to rise. The salt enhances the flavors of the other ingredients and balances the sweetness. Make sure all dry ingredients are whisked completely, so the baking powder and soda are evenly distributed.
Add the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. The softened butter should be at room temperature, allowing it to cream together smoothly with the sugar. The sour cream adds moisture and tang to the cake, resulting in a tender crumb. The eggs bind the ingredients together and provide structure, while the vanilla extract enhances the overall flavor. Beat with an electric mixer on medium speed until well combined and smooth. Avoid overmixing the batter, as this can develop the gluten in the flour and result in a tough cake. Beat just until the ingredients are combined and the batter is smooth.
Step 4: Assemble the Coffee Cake
Spread half of the cake batter into the prepared baking dish. Use a spatula or the back of a spoon to evenly distribute the batter across the bottom of the dish. You want to create a consistent layer that will support the streusel topping.
Sprinkle half of the streusel topping evenly over the batter. The streusel will sink slightly into the batter as it bakes, creating a delicious layer of sweetness and texture.
Spread the remaining batter over the streusel layer. Gently spread the batter to ensure you don’t disturb the streusel layer too much. The top layer of batter will provide a base for the remaining streusel and help hold everything together.
Sprinkle the remaining streusel on top. Make sure to distribute the streusel evenly across the top of the cake. This will create a beautiful and delicious crust that’s sure to impress.
Step 5: Bake
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check for doneness using a toothpick. If the toothpick comes out with wet batter clinging to it, continue baking for a few more minutes.
Allow the coffee cake to cool in the baking dish before slicing and serving. Cooling the cake allows it to set and prevents it from crumbling when you cut it. It also allows the flavors to meld together, resulting in a more delicious and satisfying treat. Cooling the cake for a minimum of 20 minutes should be adequate.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy alongside a cup of hot coffee, tea, or cocoa.
- Dust with powdered sugar for an extra touch of sweetness.
- Serve as a brunch item or a dessert.
- Perfect for potlucks, gatherings, or a simple weeknight treat.
Tips:
- For a richer flavor, use brown butter in the streusel topping. Simply melt the butter in a saucepan over medium heat, cooking until it turns a nutty brown color. Let it cool slightly before using.
- Add chopped nuts, such as pecans or walnuts, to the streusel topping for added crunch and flavor.
- Substitute the sour cream with plain Greek yogurt for a healthier option.
- Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
- If you’re short on time, you can use a store-bought cake mix as a base for this recipe. Simply prepare the cake mix according to the package directions and then top with the streusel topping before baking.
Prep Time:
20 minutes
Cook Time:
35-40 minutes
Total Time:
55-60 minutes
Nutritional Information:
(Estimated, per serving)
- Calories: 350
- Protein: 4g
- Sodium: 200mg
Conclusion
This Classic Coffee Cake recipe is a timeless classic that’s sure to become a family favorite. Its simple ingredients, easy preparation, and irresistible flavor make it a perfect choice for any occasion. Whether you’re enjoying it with your morning coffee or serving it as a dessert, this coffee cake is a guaranteed crowd-pleaser. It’s one of those recipes that makes people feel loved and cared for, a warm hug in baking form.
Q&A about this recipe:
Q1: Can I use a different type of flour for this recipe?
A1: While all-purpose flour is the recommended choice for this recipe due to its versatility and ability to create a tender crumb, you can experiment with other flours. For a slightly denser and nuttier flavor, you can substitute up to half of the all-purpose flour with whole wheat flour. However, keep in mind that whole wheat flour absorbs more liquid, so you may need to add a tablespoon or two of milk or water to the batter to achieve the desired consistency. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend, but be sure to choose one that is specifically designed for baking and contains a binder like xanthan gum to help provide structure to the cake.
Q2: Can I freeze this coffee cake?
A2: Yes, this coffee cake freezes very well. To freeze, allow the cake to cool completely after baking. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This will help prevent freezer burn and keep the cake fresh. You can freeze the entire cake or individual slices. When ready to serve, thaw the cake in the refrigerator overnight or at room temperature for a few hours. You can also warm it up slightly in the oven or microwave for a freshly baked taste. For the best results, consume the frozen coffee cake within 2-3 months.
Q3: Can I make this coffee cake without sour cream?
A3: While sour cream contributes significantly to the moistness and tang of the cake, you can substitute it with other ingredients. Plain Greek yogurt is a great alternative, offering a similar tang and moisture content. You can also use crème fraîche or buttermilk. If you don’t have any of these ingredients on hand, you can use a combination of plain yogurt and a tablespoon of lemon juice to mimic the flavor and texture of sour cream. Keep in mind that the substitution may slightly alter the flavor and texture of the final product.
Q4: Can I add nuts or chocolate chips to the streusel topping?
A4: Absolutely! Adding nuts or chocolate chips to the streusel topping is a great way to customize this coffee cake to your liking. Chopped pecans, walnuts, or almonds add a delightful crunch and nutty flavor. Chocolate chips, whether milk, dark, or semi-sweet, add a touch of sweetness and decadence. Simply toss the nuts or chocolate chips with the other streusel ingredients before cutting in the butter. Be sure to use small chocolate chips so the topping doesn’t become too heavy.
Q5: How do I prevent the streusel topping from sinking into the cake batter?
A5: While a little sinking is normal, there are a few tricks to prevent the streusel topping from completely disappearing into the cake batter. First, make sure the streusel topping is well-chilled before adding it to the cake. The cold butter will help it maintain its shape during baking. Second, gently press the streusel topping into the batter after sprinkling it on top. This will help it adhere to the batter and prevent it from sinking too much. Finally, avoid overfilling the baking dish with batter. Too much batter can weigh down the streusel topping and cause it to sink. Ensuring you spread the batter evenly in the pan also gives the crumble topping the best chance to bake evenly.
