Description
This Cream Coffee Cake is a delightful and moist breakfast treat featuring a tender sour cream batter layered with a spiced cinnamon streusel and a sweet vanilla glaze. Perfect for morning gatherings or an afternoon snack, this easy-to-make American classic combines rich flavors with a crumbly texture that coffee lovers will adore.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter
- 1/2 cup chopped pecans or walnuts (optional)
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking pan with butter or non-stick spray to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined for even leavening.
- Create the Batter: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy. Add the eggs one at a time, blending well after each addition. Incorporate the sour cream and vanilla extract and mix until the batter is smooth and creamy.
- Add Dry Ingredients to Wet: Gradually combine the dry flour mixture with the wet batter. Stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Make the Streusel: In a separate bowl, use a fork or pastry cutter to combine the brown sugar, ground cinnamon, and cold butter until the mixture becomes crumbly. If using, fold in the chopped pecans or walnuts for added texture and flavor.
- Layer the Batter and Streusel: Pour half of the batter into the prepared baking pan and spread evenly. Sprinkle half of the streusel mixture over the batter. Pour the remaining batter on top, then sprinkle the rest of the streusel evenly across the surface.
- Bake the Cake: Place the cake in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool slightly.
- Prepare the Glaze: While the cake cools, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the glaze evenly over the warm (but not hot) coffee cake. Allow the glaze to set before slicing and serving.
Notes
- You can substitute Greek yogurt for sour cream if preferred, for a slightly tangier flavor and added protein.
- Add a handful of chocolate chips in the batter for a richer, chocolatey variation.
- This coffee cake keeps well at room temperature for up to 3 days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
