Coffee Cake

Get ready for the most irresistible coffee cake you’ll ever sink your fork into! This perfectly balanced masterpiece combines buttery-soft cake layers with a crown of crispy, cinnamon-spiced streusel that’ll make your kitchen smell like heaven.

Coffee Cake

What makes this coffee cake extraordinary is its secret middle layer – a ribbon of cinnamon-sugar that melts into the cake as it bakes, creating pockets of warm, sweet spice in every bite. The contrast between the tender crumb and crunchy topping is pure textural magic.

Coffee Cake

Ingredients

Coffee Cake

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
Coffee Cake

Steps

Coffee Cake
  1. Preheat oven to 350°F. Butter or spray a 9×13-inch pan.
  2. Make streusel: Mix flour, brown sugar, cinnamon, and salt. Work in butter until crumbly.
  3. Combine cinnamon layer: Mix sugar, flour, and cinnamon in separate bowl.
  4. Start batter: Mix dry ingredients in stand mixer. Beat in butter until mixture resembles moist sand (2-3 minutes).
  5. Finish batter: Whisk wet ingredients separately, then combine with dry mixture until smooth.
  6. Layer cake: Spread half the batter in pan, add cinnamon-sugar layer, top with remaining batter and streusel.
  7. Bake 55 minutes or until toothpick comes out clean. Cool 1 hour before serving.
Coffee Cake

Smart Swaps

  • Replace sour cream with plain Greek yogurt (1:1 ratio)
  • Use white whole wheat flour for up to half the all-purpose flour
  • Substitute coconut sugar for brown sugar in streusel

Make It Diabetes-Friendly

  • Replace sugar with Swerve (1:1 ratio) – reduces carbs by 45g per serving
  • Use almond flour for 1/3 of all-purpose flour (reduces net carbs by 8g per serving)
  • Add 1 tablespoon ground flax to batter to lower glycemic impact
  • Serve with protein (nuts, cheese) to slow sugar absorption
  • Portion size: cut into 24 pieces instead of 15-18

Pro Tips

  • Room temperature ingredients are crucial for even mixing
  • Don’t overmix once wet ingredients are added
  • Test doneness in center AND edges
  • Cool completely before cutting for clean slices

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