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Coffee Cake Loaf Recipe

American · Dessert · 75 min total

A moist and tender loaf cake swirled with a cinnamon-brown sugar streusel and topped with a crunchy crumb topping, perfect for breakfast or an afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup strong brewed coffee, cooled
• For the streusel swirl: 1/3 cup packed brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, 2 tablespoons cold unsalted butter, cut into small pieces
• For the crumb topping: 1/2 cup all-purpose flour, 1/3 cup packed brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
2. Make the streusel swirl: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.
3. Make the crumb topping: In another small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
5. In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
6. In a small bowl, whisk together sour cream and cooled coffee. Alternately add flour mixture and sour cream mixture to the butter mixture, beginning and ending with flour mixture, mixing just until combined.
7. Pour half of the batter into the prepared loaf pan. Sprinkle streusel swirl mixture evenly over batter. Pour remaining batter over streusel, spreading evenly. Sprinkle crumb topping over the top.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If topping browns too quickly, tent with foil halfway through.
9. Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• For a stronger coffee flavor, use espresso or add 1 tablespoon instant coffee granules to the batter.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• This loaf can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil.

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