Classic Coffee Cake Recipe
American · Dessert · 65 min total
A tender, buttery crumb cake with a cinnamon streusel swirl and topping, perfect for breakfast or an afternoon coffee break.
20
min prep
min prep
45
min cook
min cook
12
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in egg, sour cream, and vanilla.
- Gradually add flour mixture to wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, mix brown sugar and cinnamon for the streusel. If using nuts, add them to the streusel.
- Spread half the batter into the prepared pan. Sprinkle half the streusel over the batter. Spoon remaining batter over streusel and spread gently. Top with remaining streusel.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes before serving.
Tips
- For extra moisture, substitute sour cream with plain Greek yogurt.
- Store leftover cake covered at room temperature for up to 3 days.
- Serve warm with a dusting of powdered sugar or a dollop of whipped cream.
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