Description
This classic coffee cake recipe features a soft, moist cake layered with a cinnamon sugar filling and topped with a buttery crumb topping. Perfect for breakfast or an afternoon snack, this cake is easy to make using simple ingredients and baked to golden perfection.
Ingredients
Crumb Topping
- ⅔ cup all-purpose flour
- ⅔ cup packed brown sugar
- 2 tsp ground cinnamon
- 7 Tbsp salted butter, cold and cubed
Cake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup salted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 8 oz sour cream, room temperature
Cinnamon Sugar Layer
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- Prepare the crumb mixture: Preheat your oven to 350°F. In a food processor, blend together the flour, brown sugar, and cinnamon. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some varied-sized pieces. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt to combine evenly.
- Blend wet ingredients: In a separate large bowl, use a hand mixer to cream together the softened butter and granulated sugar until combined. Add the eggs and vanilla extract and mix until smooth. Then blend in the sour cream just until incorporated.
- Combine batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix as the batter will be thick.
- Layer the batter: Line an 8x8 inch baking dish with parchment paper. Spread half of the cake batter evenly across the bottom.
- Add cinnamon sugar layer: In a small bowl, stir together the granulated sugar and cinnamon. Sprinkle this mixture evenly over the first layer of batter.
- Add remaining batter: Dollop the remaining batter over the cinnamon sugar layer. Gently spread it with a spatula to cover evenly without disturbing the cinnamon sugar layer.
- Top with crumb mixture: Sprinkle the prepared crumb topping evenly over the top of the batter.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the cake from the oven and let it cool for about 15 minutes. Lift the cake out of the pan using the parchment paper, cut into 9 large slices, and enjoy.
Notes
- Make sure the butter for the crumb topping is cold to achieve a crumbly texture.
- Do not overmix the batter to keep the cake tender and moist.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
- Adding sour cream keeps the cake rich and moist; room temperature ingredients help with even mixing.
