There’s something undeniably comforting about a slice of Coffee Cake, a buttery delight that beckons you to indulge with every crumb. After multiple tests in my own kitchen, I learned the intricacies of its airy texture, warm spices, and that irresistible streusel topping. Pair it with a steaming cup of coffee or tea, and you have a moment to cherish any time of the day. If you love this, don’t miss my Blueberry Protein Muffins for another delightful treat!
About Coffee Cake
This Coffee Cake is an American classic that’s always a family favorite. The recipe came from a cherished friend, and after testing it several times, I’ve made little tweaks that elevate the flavors. Perfect for breakfast or dessert, it brings warmth to cozy mornings and makes a delightful addition to brunch gatherings. Plus, it’s budget-friendly, making it accessible for families.
- Quick to prepare – suitable for busy weeknights or lazy weekends.
- Versatile flavors – easy to customize with spices or fruit.
- Cozy and nostalgic – perfect for family gatherings or a quiet coffee break.
- With its rich history, Coffee Cake is often associated with Scandinavian and German traditions.
Key Ingredients & Their Roles
- All-Purpose Flour: The backbone of the cake, providing structure. For a gluten-free option, consider almond flour or a 1:1 gluten-free blend.
- Sour Cream: Adds moisture and a slight tang, resulting in a soft crumb. Greek yogurt can be used as a substitute.
- Ground Cinnamon: Amplifies warmth and brings a cozy aroma; you can also try nutmeg for a different flavor profile.
- Salted Butter: Essential for flavor and moisture; using unsalted lets you control the salt level better.
How to Make Coffee Cake
- Preheat your oven to 350°F, filling your kitchen with anticipation as the temperature rises.
- In a food processor, blend together ½ cup of all-purpose flour, brown sugar, and cinnamon before cutting in cold butter to create a crumbly texture.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, baking powder, soda, and salt until evenly combined.
- In another bowl, cream ½ cup softened butter and ¾ cup granulated sugar, then add eggs, vanilla, and sour cream, combining until the batter is smooth. Avoid over-mixing for a light cake.
- Spread half the cake batter evenly in a parchment-lined 8×8 baking dish, followed by a sprinkling of cinnamon sugar. Layer the rest of the batter on top, spreading carefully.
- Finish with your crumb mixture and bake for 45-50 minutes, or until a toothpick inserted comes out clean, filling the house with heavenly aromas.
Pro Tips & Troubleshooting
- When preparing your crumb mixture, aim for a mix of textures to create a delightful crunch on top of your cake.
- Common issues might arise from over-mixing the batter; be gentle, and you’ll achieve that tender crumb.
- For a burst of flavor, consider adding dried fruit or berries to the batter for seasonal variation.
- If baking for a crowd, this recipe can easily be doubled and baked in a larger dish.
Storage & Make-Ahead Guide
This Coffee Cake can be stored in the fridge for up to 5 days. For longer storage, wrap it tightly and freeze for up to 3 months. When ready to enjoy, simply reheat in the oven for about 10-15 minutes or microwave for about 30 seconds to restore its fluffy texture. During my tests, I found that freezing actually enhances its flavors, making it even more delectable when thawed!
Serving Suggestions
Serve warm with a dollop of fresh whipped cream or alongside a breakfast cup of your favorite brew. It pairs beautifully with my Grilled Peach Burrata Salad for a refreshing contrast.
Frequently Asked Questions
- How do I know when my Coffee Cake is done? A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Can I make this Coffee Cake ahead of time? Yes! It stays fresh in the fridge for up to 5 days and can be frozen for several months.
- What’s the best way to store leftovers? Wrap in plastic wrap or foil and store in an airtight container to keep it fresh.
- Are there any variations I can try? Absolutely! Consider adding chocolate chips, nuts, or fresh fruit to the batter for different flavors.
- Can I use a different type of flour? You can use whole wheat flour, but be aware it may slightly affect the texture.
Final Thoughts
This Coffee Cake has quickly become a staple in my home, filling our weekends with sweet memories and lovely aromas. I love enjoying it with friends over warm coffee, creating a moment of joy that I hope you will experience too. I encourage you to share your results!
More Recipes You’ll Love
- Homemade Gilmore Girls Coffee Cake Cookies – a perfect sweet pairing for coffee lovers
- Homemade Banana Oatmeal Bars – a delightful and hearty treat that complements coffee
- Homemade Blueberry Protein Muffins – great for a breakfast alongside your coffee cake
- Homemade Delicious Zucchini Breakfast Cookies – another tasty morning option to enjoy with coffee
- Homemade Strawberry Cake Mix Cookies – sweet and flavorful, ideal for dessert with coffee
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Coffee Cake Recipe
Ingredients
- 2/3 cup all-purpose flour
- 2/3 cup brown sugar packed
- 2 tsp ground cinnamon
- 7 Tbsp salted butter cold
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 8 oz sour cream room temperature
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F. Start by making the crumb mixture. In a food processor blend together the all-purpose flour, brown sugar, and cinnamon. Then cut the cold butter into cubes and add it to the processor. Pulse the butter with the rest of the ingredients for just a few seconds until the mixture is crumbly. No need to over-pulse. You’ll want some large and small crumbles. Set the crumb mixture to the side.
- Now, for the cake batter, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, and salt) in a large mixing bowl.
- In a separate large bowl blend the softened butter and granulated sugar together with a hand mixer until well combined. Add the eggs and vanilla to the bowl and blend together until combined. Now add the sour cream to the bowl and briefly blend with the rest of the ingredients until combined.
- Add the dry ingredients to the same bowl as the wet ingredients. Blend on low speed until just combined. Do not over-mix at this point. The batter will be thick.
- Line an 8×8 baking dish with parchment paper. Add half of the cake batter to the baking dish and spread it out evenly.
- Next, make the cinnamon sugar mixture. In a small bowl, add the granulated sugar and ground cinnamon and mix them together.
- Sprinkle all of the cinnamon sugar evenly over the first layer of cake batter.
- Now add the rest of the cake batter on top of the cinnamon sugar layer. I like to do this by first adding large dollops of the batter on top. Then, using a rubber spatula, carefully spread the batter evenly around the baking dish, trying not to disturb the cinnamon sugar layer too much. Make sure the batter is spread all the way to the edges of the pan.
- Add the prepared crumb mixture evenly on top of the cake. Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and allow it to cool for about 15 minutes before lifting the parchment paper out of the baking dish. Cut into your desired amount of servings (I cut mine into 9 large slices). Enjoy!