How To Make Classic Coffee Cake
This coffee cake comes with a layer of cinnamon sugar in between buttery cakes, plus a crumble topping for a delightful mix of flavors and texture.
Preheat the oven to 350 degrees F and butter or spray a 9×13-inch pan.
In a small bowl combine flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly.
In another small bowl, combine sugar, flour, and cinnamon. Set both to the side.
In the bowl of the mixer, add flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for the stand mixer, stir on low to combine.
Add the softened butter and beat on medium-low speed for 2 to 3 minutes, or until all of the butter is mixed in and the mixture resembles moist sand.
In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined. Add the mixture to the dry ingredients.
Beat the batter on medium speed until smooth. A few small lumps are totally fine.
Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer.
Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer). Top the final layer of batter with the crumble mixture.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving.
This cake can be made 1 or 2 days in advance. Remove the cake from the pan and cover it with plastic wrap. Keep it on the counter. To freeze the cake, wrap it in plastic, followed by foil.
- Calories: 542.27kcal
- Fat: 24.83g
- Saturated Fat: 14.97g
- Trans Fat: 0.80g
- Monounsaturated Fat: 6.54g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 74.75g
- Fiber: 1.13g
- Sugar: 46.67g
- Protein: 6.25g
- Cholesterol: 114.41mg
- Sodium: 333.37mg
- Calcium: 72.41mg
- Potassium: 110.40mg
- Iron: 2.11mg
- Vitamin A: 220.18µg
- Vitamin C: 0.16mg
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