The Best Coffee Cake: A Cozy Classic for Every Table
There’s something truly comforting about a warm slice of coffee cake paired with a freshly brewed cup of coffee. Whether you’re enjoying it for breakfast, as an afternoon treat, or even as a dessert, coffee cake is a timeless classic that brings joy to every table. In this recipe guide, I’ll share with you my favorite coffee cake recipe that is sure to become a staple in your home. Get ready to indulge in the moist, tender cake, swirled with cinnamon and topped with a buttery streusel that will have you coming back for seconds!
Why You’ll Love This Recipe
I make this coffee cake when I want to treat myself and my loved ones to a special homemade delight. The combination of the aromatic cinnamon, the moist cake, and the buttery streusel creates a symphony of flavors and textures that will satisfy even the most discerning palates. Plus, it’s incredibly versatile – you can enjoy it as it is or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Trust me, your family and friends will go crazy for this coffee cake!
The Ingredients You’ll Need
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cinnamon swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing well after each addition.
6. In a small bowl, mix together the sugar and cinnamon for the swirl.
7. Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with the remaining batter.
8. In a small bowl, combine the flour, sugar, melted butter, and cinnamon for the streusel topping. Mix until crumbly.
9. Sprinkle the streusel topping over the top of the cake batter.
10. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
12. Once cooled, slice and serve. Enjoy!
Notes and Variations
– You can add a handful of chopped nuts, such as walnuts or pecans, to the streusel topping for an extra crunch.
– If you don’t have sour cream on hand, you can substitute it with an equal amount of plain Greek yogurt.
– This coffee cake is best enjoyed on the day it’s baked, but you can store any leftovers in an airtight container at room temperature for up to 3 days.
Serving Suggestions
I personally love to serve this coffee cake warm, alongside a hot cup of freshly brewed coffee. It’s the perfect way to start a lazy Sunday morning or to enjoy during an afternoon gathering with friends. For a little extra indulgence, drizzle some homemade vanilla glaze over the top or serve it with a side of vanilla ice cream. The possibilities are endless!
Pro Tips
– Make sure your butter is softened, but not melted, for the cake batter. This will ensure a light and fluffy texture.
– To prevent the streusel topping from becoming too crumbly, mix the melted butter into the dry ingredients until just combined.
– If you’re in a hurry, you can bake this coffee cake in a 9×9-inch square baking pan instead. Just adjust the baking time accordingly.
FAQ
Q: Can I freeze the coffee cake?
A: Absolutely! Once the coffee cake has cooled completely, you can wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will stay fresh for up to 3 months. Just thaw it at room temperature before serving.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: While you can substitute some of the all-purpose flour with whole wheat flour, using it exclusively may result in a denser texture. I recommend using a mix of both for the best results.
Q: Can I use a different type of sugar?
A: Yes, you can experiment with different sugars, such as brown sugar or coconut sugar, for a slightly different flavor profile. Just keep in mind that the texture and sweetness may vary.
So there you have it – my tried and true recipe for the best coffee cake. I hope you enjoy baking and savoring every bite of this cozy classic. It’s the perfect treat to share with loved ones or to enjoy all by yourself. Happy baking!
The Best Coffee Cake : A Cozy Classic for Every Table
Indulge in a moist and tender coffee cake, swirled with cinnamon and topped with a buttery streusel that will delight your taste buds. This cozy classic is perfect for breakfast, an afternoon treat, or a dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Directions
-
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
-
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
-
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
-
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
-
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing well after each addition.
-
In a small bowl, mix together the sugar and cinnamon for the swirl.
-
Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with the remaining batter.
-
In a small bowl, combine the flour, sugar, melted butter, and cinnamon for the streusel topping. Mix until crumbly.
-
Sprinkle the streusel topping over the top of the cake batter.
-
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
-
Once cooled, slice and serve. Enjoy!