This coffee cake recipe is sure to impress.
With the addition of sour cream to the coffee cake batter, you end up with a super moist cake and a beautifully crisp cinnamon crumble. Make it as a weekend breakfast treat or bring it to a gathering to share with friends.
Fun fact: Coffee is not an ingredient in coffee cake. The name originated because it is typically served along side coffee!
A few notes:
- The crumble: Keep your butter cold! Leave your crumble mixture in the refrigerator while you make the batter, otherwise the butter will get warm and sink into the cake batter when baked.
- The sour cream: I know it may sound weird, but the addition of sour cream in this cake batter is a must. It adds moisture and just a hint of tang to the batter that helps balance out the crumble.
- The assembly: The cake batter is quite thick so getting an evenly spread second layer can be tricky. The easiest way I’ve tried is to put the second half of the batter into a sandwich bag or piping bag and then pipe it over the top of first layer of crumble. You can then go in with an offset spatula and smooth it out so it reaches the edges of the pan. Alternatively, placing smaller scoops of batter around the pan and then doing your best to press and smooth them together with a spatula or the back of a spoon also works.
- The 8×8 Version: If you need (or want) a smaller batch, bake this in a 8×8 pan with the following amounts:
- Cinnamon Crumble:
- 2/3 Cup Brown sugar
- 3/4 Cup Flour
- 2 1/2 tsp Cinnamon
- 6 Tbsp Unsalted Butter
- Pinch of salt
- Cake Batter:
- 1 1/3 Cups Flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 Cup Unsalted butter
- 3/4 Cup Sugar
- 2 tsp Vanilla
- 1/2 Cup Sour cream
- 2 Tbsp Milk
- Bake at the same temperature for about 35 minutes.
- Cinnamon Crumble:
Coffee Cake
The smell of this freshly baked coffee cake is like none other. With a super moist cake and a crispy cinnamon crumb, you just might have to go back for seconds.
Ingredients
Cinnamon Crumble
- 1 Cup Brown sugar packed
- 1¼ Cup Flour
- 4 tsp Cinnamon
- 10 Tbsp Unsalted butter cold and cubed
- Pinch of Salt
Cake Batter
- 2¼ Cups Flour
- 2 tsp Baking powder
- ¼ tsp Baking soda
- ½ tsp Salt
- ¾ Cup Unsalted butter room temperature
- 1 Cup Sugar
- 3 Eggs room temperature
- 1 Tbsp Vanilla
- 1 Cup Sour cream room temperature
- ¼ Cup Milk
Instructions
Cinnamon Crumble
- Combine the brown sugar, flour, cinnamon, and butter in a medium bowl. Using a pastry cutter (or two knives if you don't own a pastry cutter), cut the butter into the dry ingredients until it resembles pea size pieces.1 Cup Brown sugar, 1¼ Cup Flour, 4 tsp Cinnamon, 10 Tbsp Unsalted butter
- Place in the fridge until you're ready to assemble your cake.
Cake Batter
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2¼ Cups Flour, 2 tsp Baking powder, ¼ tsp Baking soda, ½ tsp Salt
- Into the bowl of a stand mixer, add your room temperature butter and mix on medium speed until it starts to look whipped. Then add your sugar and mix until smooth and creamy, about two minutes.¾ Cup Unsalted butter, 1 Cup Sugar
- Add the eggs and vanilla and beat again. Finally beat in your sour cream, the batter may still be a little lumpy at this point.3 Eggs, 1 Tbsp Vanilla, 1 Cup Sour cream
- Add the flour mixture to the wet ingredients and beat together until just combined to prevent any over mixing.
- Lastly, add in the milk and mix one last time. The batter will be quite thick.¼ Cup Milk
Build your Coffee cake
- Preheat your oven to 350℉ and grease a 9×13 inch glass pan.
- Spread half of your cake batter, making sure to reach all the edges of the pan.
- Sprinkle half of the crumb mixture evenly on top of your batter, pressing it into the first layer.
- Spread the rest of the batter on top of the first crumble layer (see the notes above for ways to make your life easier while doing this step.) Sprinkle the remaining crumble mixture on top and again press it gently into the batter layer.
- Bake for 40-45 minutes, inserting a toothpick into the center of the cake to check for doneness. Allow to cool for 15 minutes before cutting and serving.
Notes
- The crumble: Keep your butter cold! Leave your crumble mixture in the refrigerator while you make the batter, otherwise the butter will get warm and sink into the cake batter when baked.
- The sour cream: I know it may sound weird, but the addition of sour cream in this cake batter is a must. It adds moisture and just a hint of tang to the batter that helps balance out the crumble.
- The assembly: The cake batter is quite thick so getting an evenly spread second layer can be tricky. The easiest way I’ve tried is to put the second half of the batter into a sandwich bag or piping bag and then pipe it over the top of first layer of crumble. You can then go in with an offset spatula and smooth it out so it reaches the edges of the pan. Alternatively, placing smaller scoops of batter around the pan and then doing your best to press and smooth them together with a spatula or the back of a spoon also works.
- The 8×8 Version: If you need (or want) a smaller batch, bake this in a 8×8 pan with the following amounts:
- Cinnamon Crumble:
- 2/3 Cup Brown sugar
- 3/4 Cup Flour
- 2 1/2 tsp Cinnamon
- 6 Tbsp Unsalted Butter
- Pinch of salt
- Cake Batter:
- 1 1/3 Cups Flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 Cup Unsalted butter
- 3/4 Cup Sugar
- 2 tsp Vanilla
- 1/2 Cup Sour cream
- 2 Tbsp Milk
- Bake at the same temperature for about 35 minutes.
- Cinnamon Crumble:
