Description
Indulge in the comforting flavors of this Classic Coffee Cake, a delicious breakfast treat perfect for sharing with loved ones. Moist sour cream cake layered with a cinnamon-scented streusel topping, it’s a timeless favorite that pairs perfectly with a hot cup of coffee.
Ingredients
Scale
Main 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
Streusel Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup cold unsalted butter (cubed)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F and grease a 9×9-inch baking pan.
- Prepare the cake batter: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and sour cream. Gradually add dry ingredients and mix until just combined.
- Make the streusel topping: Combine brown sugar, flour, and cinnamon in a bowl. Cut in cold butter until mixture forms crumbs.
- Layer and bake: Spread half of the batter in the pan, sprinkle with half of the streusel. Add remaining batter and top with the rest of the streusel. Bake for 35–40 minutes until a toothpick comes out clean. Cool before serving.
Notes
- For added crunch, mix chopped pecans or walnuts into the streusel.
- This coffee cake stays fresh at room temperature for up to 3 days or can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
