There’s something incredibly comforting about a warm slice of Coffee Cake. Picture this: the buttery aroma fills your kitchen as it bakes, and just the thought of biting into its fluffy texture is enough to brighten your day. After multiple test runs, I’ve discovered how to achieve that ideal balance of sweetness and crumbly texture. This Coffee Cake recipe is perfect for breakfast or an afternoon treat. So, grab a cup of coffee and let’s dive into the details! You might also enjoy my Easy Egg Roll in a Bowl.
About Coffee Cake
This Coffee Cake has roots in American baking tradition and is a staple at gatherings and cozy mornings alike. Throughout my testing, I aimed for a cake that’s not just sweet but a touch buttery, with a delightful streusel topping that adds that extra layer of flavor. Whether you’re preparing for a family brunch or just treating yourself on a Sunday morning, this recipe fits the bill!
- Quick prep time means it’s perfect for busy mornings.
- Budget-friendly ingredients allow for easy access.
- A family favorite that brings warmth to any table.
- This cake pairs beautifully with coffee, enhancing its cozy vibe.
Key Ingredients & Their Roles
- All-Purpose Flour: Essential for structure; can substitute with whole wheat for a heartier texture.
- Brown Sugar: Contributes moisture and deep flavor; light brown works well too.
- Cinnamon: Adds warmth and depth; consider nutmeg for a twist.
- Sour Cream: Ensures a moist crumb; Greek yogurt is a suitable alternative.
How to Make Coffee Cake
- Preheat your oven to 350°F (175°C). Begin by preparing the crumb mixture. In a food processor, combine the all-purpose flour, brown sugar, and cinnamon. Cut the cold butter into cubes and add it to the processor. Pulse until the mixture resembles coarse crumbs—some larger clumps are great for texture!
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. This is a crucial step to evenly distribute the leavening agents.
- In another bowl, cream together the softened butter and granulated sugar until fluffy, then incorporate the eggs and vanilla. Finally, mix in the sour cream until well combined.
- Add the dry ingredients to the wet mixture, blending on low until just combined—overmixing will lead to a dense cake. It’s okay if you see a few lumps!
Pro Tips & Troubleshooting
- When preparing your crumb mixture, be careful not to over-process—it should have different sizes for texture.
- If your cake seems too dry, add a tablespoon of sour cream to the batter; moisture can be life-saving in baking!
- Feeling adventurous? Add chocolate chips or nuts to the batter for extra flavor during the chilly months.
- Scaling this recipe is hassle-free; simply halve or double the ingredients as needed.
Storage & Make-Ahead Guide
Store any leftover Coffee Cake in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months. I found that reheating in the microwave for 15-20 seconds keeps it moist and fresh.
Serving Suggestions
This Cake pairs beautifully with a nice cup of coffee or tea. You can even serve it with a side of fresh fruit for a burst of flavor. Don’t forget to check out my Honey Glazed Chicken and Avgolemono Greek Lemon Chicken Soup for your next meal.
Frequently Asked Questions
- How can I make my Coffee Cake fluffier? Make sure to use room temperature ingredients and avoid overmixing the batter.
- Can I use different flavors for my Coffee Cake? Absolutely! Experiment with lemon zest or almond extract for a refreshing twist.
- What if my crumb topping is too dry? Add a bit more melted butter to the topping mixture until it achieves desired consistency.
- How can I tell when my Coffee Cake is done baking? Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
- Can I freeze Coffee Cake? Yes, wrap it well in plastic and store in the freezer for up to 3 months.
Final Thoughts
This Coffee Cake has quickly become a favorite for both family gatherings and quiet evenings at home. I love enjoying it with a hot cup of coffee while catching up with friends. I encourage you to try this recipe and share your experience with me — I can’t wait to hear how yours turns out!
More Recipes You’ll Love
- Baked Japanese Sweet Potatoes with Miso Tahini Butter – a sweet and savory treat that pairs well with coffee.
- Soft Gingerbread Cookies – a delightful spiced cookie that complements coffee’s rich flavors.
- Apple Cider Recipe – a warm drink that enhances the comforting experience of coffee cake.
- Cherry Crumb Pie Minis – a sweet dessert that pairs nicely with a cup of coffee.
- Vanilla Bourbon Poached Pears – a deliciously elegant dessert to enjoy alongside coffee cake.
Coffee Cake
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar packed
- 2 tsp ground cinnamon
- 7 Tbsp salted butter cold
- 1 1/2 cup 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.
- In a food processor, blend together the all-purpose flour, brown sugar, and cinnamon.
- Cut the cold butter into cubes and add it to the processor. Pulse until the mixture is crumbly.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, blend the softened butter and granulated sugar until well combined.
- Add the eggs and vanilla; blend until combined.
- Mix in the sour cream until combined.
- Add the dry ingredients to the wet ingredients and blend on low speed until just combined.
- Line an 8×8 baking dish with parchment paper and spread half of the cake batter evenly.
- Mix the granulated sugar and ground cinnamon in a small bowl and sprinkle over the first layer of cake batter.
- Add the rest of the cake batter on top and spread evenly.
- Add the prepared crumb mixture on top and bake for 45-50 minutes.
- Allow the cake to cool for about 15 minutes and then cut into desired servings.