Description
A classic, moist coffee cake with a buttery streusel topping and optional sweet glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons (¾ stick) unsalted butter, cold and cut into small pieces
- ½ cup chopped pecans or walnuts (optional)
- 1 cup powdered sugar
- 2–3 tablespoons milk or strong brewed coffee
- ½ teaspoon vanilla extract
Instructions
- Prepare the Streusel Topping: In a medium bowl, whisk together the ½ cup all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- Add the 6 tablespoons of cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- If using, stir in the ½ cup of chopped pecans or walnuts.
- Set the streusel topping aside (refrigerate if your kitchen is warm).
- Make the Coffee Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl (or stand mixer), cream together the 1 cup (2 sticks) of softened butter and 1 ¾ cups of granulated sugar until light and fluffy (3-5 minutes).
- Beat in the 2 large eggs, one at a time, then stir in the 1 teaspoon of vanilla extract.
- Measure out the 1 cup of sour cream.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients (in three additions). Mix until just combined, being careful not to overmix.
- Assemble and Bake: Pour the cake batter into the prepared pan and spread evenly.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffee cake cool in the pan for at least 15-20 minutes before cutting and serving.
- Make the Glaze (Optional): In a small bowl, whisk together the 1 cup of powdered sugar, 2-3 tablespoons of milk or strong brewed coffee, and ½ teaspoon of vanilla extract. Start with 2 tablespoons of liquid and add more, one teaspoon at a time, until you reach your desired consistency.
- Once the coffee cake has cooled slightly, drizzle the glaze evenly over the top.
- Let the glaze set for a few minutes before cutting and serving.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter.
- Add a layer of fresh or frozen berries before the streusel topping for added flavor.
- Experiment with different extracts in the batter or glaze.
- Add ¼ cup of unsweetened cocoa powder to the dry ingredients for a chocolate coffee cake.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Use strong brewed coffee instead of milk for a coffee-flavored glaze.
- Substitute plain Greek yogurt for sour cream.
- Use other nuts like almonds or macadamia nuts, or omit them altogether.
- Prep Time: 20 minutes
- Cook Time: 30 minutes