Craving a slice of pure comfort that'll make your kitchen smell like heaven? Get ready to discover the ultimate Classic Coffee Cake that will transform your ordinary morning into an extraordinary culinary experience! This irresistible cinnamon-swirled masterpiece is more than just a cake - it's a warm hug on a plate that promises to elevate your breakfast or afternoon treat to a whole new level of deliciousness. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a medium bowl, prepare the streusel topping by mixing brown sugar, ground cinnamon, and chopped nuts (if using). Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined, being careful not to overmix.
- Pour half the batter into the prepared pan. Sprinkle half of the streusel mixture over the batter.
- Add the remaining batter on top and finish by sprinkling the remaining streusel mixture over the top layer.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into 8 equal squares and serve. Optional: dust with powdered sugar before serving.
Tips
- • Room temperature ingredients are key! Make sure your butter, eggs, and sour cream are at room temperature for the most tender and fluffy cake texture. • Don't overmix the batter - mix just until the ingredients are combined to keep the cake light and soft. • For extra richness, you can substitute some of the sour cream with Greek yogurt. • To ensure even baking, rotate the pan halfway through the cooking time. • Want to make it ahead? This cake freezes beautifully for up to 3 months when wrapped tightly in plastic wrap. • For a nut-free version, simply omit the chopped nuts or replace with rolled oats for extra crunch. • Let the cake cool completely before cutting to get clean, perfect slices.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 90mg
