Description
This Best Easy Coffee Cake is a classic American breakfast and dessert treat featuring a moist, tender cake with a tangy sour cream base and a crunchy cinnamon streusel topping. Finished with an optional sweet glaze, this cake combines soft, flavorful layers with a crumbly streusel for a delightful, comforting bite any time of day.
Ingredients
Scale
Cake
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Streusel Topping
- 1/3 cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 3 tablespoons cold unsalted butter
- 1/2 cup all-purpose flour
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 teaspoons milk or cream
Instructions
- Prepare Pan and Preheat: Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish thoroughly to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter with granulated sugar until the mixture is light and fluffy, which helps create a tender cake crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time to incorporate fully, then mix in the vanilla extract and sour cream for moisture and tang.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until everything is combined to avoid overworking the batter.
- Make Streusel Topping: In a small bowl, combine brown sugar, granulated sugar, cinnamon, flour, and cold unsalted butter. Use a fork or your fingers to mix until the mixture is crumbly and sandy in texture.
- Layer Batter and Streusel: Spread half of the batter evenly into the prepared pan, then sprinkle half of the streusel topping over the batter. Spread the remaining batter gently over the streusel and top with the remaining streusel mixture.
- Bake the Cake: Bake for 35–40 minutes until a toothpick inserted into the center comes out clean. This ensures the cake is cooked through without drying out.
- Cool and Add Glaze: Let the cake cool in the pan for 15 minutes. If using, whisk together powdered sugar and milk to a smooth glaze and drizzle over the cooled cake for added sweetness and moisture.
Notes
- You can substitute plain Greek yogurt for sour cream if needed without sacrificing texture.
- For added flavor and texture, stir in chopped nuts or mini chocolate chips to the streusel topping.
- This coffee cake freezes well; after cooling completely, wrap tightly and freeze for up to 3 months.
