Coffee Cake Recipe
from kristineskitchenblog.comThis easy Coffee Cake recipe has a generous amount of cinnamon crumb topping and a soft, moist crumb. Using the same crumble mixture for both the topping and cinnamon layer inside the cake makes this recipe simple to make. Enjoy this brunch favorite at the holidays or any time of year!
Servings: 12 servings
Calories: 394kcal
Ingredients
Cinnamon Topping and Filling
- 1 cup all-purpose flour
- ¾ cup light brown sugar
- 1 ½ tablespoons ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- ½ cup full fat sour cream at room temperature
- ¼ cup milk at room temperature, whole or 2%
Instructions
- Preheat oven to 350° F. Grease an 8x8-inch metal or glass baking pan with cooking spray or butter.
- Make the Cinnamon Topping/Filling: In a medium bowl, whisk together the all-purpose flour, brown sugar, cinnamon and salt. Add the cold butter cubes and use your fingers or a pastry blender to work the butter into the dry ingredients until the topping starts to clump together and the largest pieces of butter are the size of small peas. Place in the refrigerator while you make the cake.
- Make the Cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, use a hand mixer (or use a stand mixer) to cream together the butter and granulated sugar until creamy. Add the eggs and vanilla and mix until well incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Add the sour cream and mix until combined.
- Add the dry ingredients to the wet and mix on low speed until just combined; scrape down the sides of the bowl. Then mix in the milk on low speed until just combined; do not overmix.
- Assemble and Bake: Spread half of the cake batter evenly into the bottom of the greased baking pan. Sprinkle 1 cup of the cinnamon topping/filling mixture evenly over the top. Then dollop spoonfuls of the remaining batter evenly over the filling and gently spread into an even layer with a rubber spatula. Finally, sprinkle the remaining topping over the top of the batter.
- Bake for 40-48 minutes, until the center of the cake is no longer jiggly and a tester inserted into the center of the cake comes out clean or with just a few moist crumbs attached. Let cool for at least 10 minutes before serving.
Video
Notes
- It is important to use room temperature ingredients in the cake batter to ensure that they incorporate easily without overmixing This is essential for a soft, tender cake texture.
- If you need a sour cream substitute, you can use full fat plain Greek yogurt.
Nutrition
Calories: 394kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 213mg | Potassium: 123mg | Fiber: 1g | Sugar: 31g | Vitamin A: 583IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg
