Description
This classic Coffee Cake features a tender, moist crumb layered with a cinnamon-sugar filling and topped with a buttery, crumbly streusel. Perfect for breakfast or an afternoon treat, this cake combines the comforting flavors of cinnamon and vanilla with a delightful texture contrast from the streusel topping.
Ingredients
Scale
For the Streusel Topping:
- 1 cup (180g) brown sugar, packed
- 1 cup (125g) all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch 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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking and ensure easy removal of the baked cake.
- Make the Streusel Topping: In a small bowl, combine the brown sugar, all-purpose flour, ground cinnamon, and a pinch of kosher salt. Mash in the softened unsalted butter using your fingers or a pastry cutter until the mixture becomes crumbly. Set this streusel topping aside.
- Prepare the Cinnamon Layer: In a separate small bowl, mix together the sugar, flour, and ground cinnamon to form the cinnamon-sugar layer that will add extra flavor inside the cake.
- Make the Cake Batter Dry Mix: Using a stand mixer, blend the all-purpose flour, sugar, baking powder, baking soda, and kosher salt. Add the softened butter and mix on medium-low speed until the mixture resembles moist sand, indicating a good incorporation of ingredients.
- Combine Wet Ingredients: In another bowl, whisk together the sour cream, whole milk, eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry mixture and beat lightly until smooth; a few lumps are okay and help keep the batter tender.
- Assemble the Cake: Spread half of the cake batter evenly into the prepared baking pan. Sprinkle half of the cinnamon-sugar layer over the batter. Spread the remaining batter on top gently and evenly, then finish by sprinkling the streusel topping over the entire surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean without wet batter.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely for easier slicing. Serve once fully cooled for best flavor and texture experience.
Notes
- Make sure the butter is softened to room temperature for easy mixing in the streusel and batter.
- A few lumps in the batter are normal and help create a moist crumb; do not overmix.
- You can store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Using a 9×13-inch pan ensures proper thickness and baking time; adjust if using a different pan size.
