Classic Coffee Cake
Moist and tender coffee cake with a cinnamon streusel topping, perfect for breakfast or dessert.
15 mins
Prep Time
35 mins
Cook Time
8
Servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup chopped walnuts (optional)
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a small bowl, mix the brown sugar, cinnamon, and chopped walnuts (if using) to make the streusel topping.
Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the batter. Add the remaining batter and top with the rest of the streusel.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Chef's Tips
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smoother batter.
- Streusel Variations: Substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
- Serving Suggestion: Serve warm with a cup of coffee or tea for the best experience.
- Double the Recipe: This recipe can easily be doubled and baked in a 9x13-inch pan for a larger crowd.
