Whoever came up with coffee cake is a straight up genius (it’s probably the same person that invented donuts). I love having a slice of this coffee cake recipe because it starts my day off right. My trick to making sure the texture stays tender and moist throughout but also sturdy is using sour cream. I also keep that signature cinnamon crumble in the middle and top of the cake. It bakes up buttery and crisp with a little glaze of vanilla icing on top. I consider this the prototype for all coffee cakes moving forward. Thank you to my assistant Lindsay for testing this until it was absolutely perfect.
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How to Make Coffee Cake
Step 1: In a medium bowl, mix together brown sugar, flour, cinnamon, cardamom, nutmeg, and salt until evenly mixed.
Step 2: Using two forks or a pastry blender, cut the cold butter into the dry ingredients until it becomes the size of peas. Set in the refrigerator until ready for use.
Step 3: Preheat the oven to 350°F and place the rack in the middle position. Spray an 8×8 inch baking dish generously with nonstick baking spray. In your stand mixer fitted with the beater attachment, add the butter and sugar and beat on medium speed until light and fluffy, about 3 min. Scrape down the bowl. Add the eggs one at a time and mix well. Scrape down the bowl. It should look like this.
Step 4: Reduce the speed to low and add the flour, baking powder, baking soda, and salt and mix until just combined.
Step 5: Lastly add the sour cream and vanilla extract and continue to mix for about 1 minute.
Step 6: Pour half of the cake batter into the prepared pan.
Step 7: Then top with half of the crumble mixture. (It looks like too much but is perfect when the cake bakes up.)
Step 8: Gently spread on the remaining half of the cake batter and top with the final half of the crumble.
Step 9: Place the cake in the oven and bake for 34-37 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean with a few moist crumbs attached.
Remove the cake from the oven and let cool for 10 minutes, then place on a serving platter.
Step 10: In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth and thick. Drizzle over the cake, let set, then serve.
Coffee Cake Recipe
This coffee cake recipe is the prototype for all coffee cakes. The base is tender and moist with a buttery spiced crumble filing, topping and vanilla glaze drizzle.
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For the Crumble
In a medium bowl, mix together brown sugar, flour, cinnamon, cardamom, nutmeg, and salt until evenly mixed.
Using two forks or a pastry blender, cut the cold butter into the dry ingredients until it becomes the size of peas. Set in the refrigerator until ready for use.
For the Cake
Preheat the oven to 350°F and place the rack in the middle position. Spray an 8×8 inch baking dish generously with nonstick baking spray.
In the bowl of your stand mixer fitted with the beater attachment, add the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl.
Add the eggs one at a time and mix well. Scrape down the bowl.
Reduce the speed to low and add the flour, baking powder, baking soda, and salt and mix until just combined.
Lastly add the sour cream and vanilla extract and continue to mix for about 1 minute.
Pour half of the cake batter into the prepared pan, then top with half of the crumble mixture. (It looks like too much but is perfect when the cake bakes up.) Gently spread on the remaining half of the cake batter and top with the final half of the crumble.
Place the cake in the oven and bake for 34-37 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean with a few moist crumbs attached.
Remove the cake from the oven and let cool for 10 minutes, then place on a serving platter.
For the Icing
In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth and thick. Drizzle over the cake, let set, then serve.
How to Store
Store it tightly covered at room temp for up to 2 days or refrigerate for up to 5.
Recipe Tips
Sour Cream Swap: Plain whole greek yogurt also works well in this recipe if you don’t have sour cream around. It’s thick and sturdy enough to sub in.
Cold Crumble: If your crumble starts to soften, pop in the fridge before layering on the cake. The cold butter will make sure you get perfect crunch.
Don’t Overmix: Once that flour goes into your cake batter, gently mix it together so the cake doesn’t end up dense.
Recipe Help
Yep, double the ingredients and use a 9×13 inch pan instead. I would add just 10 more minutes of bake time before checking.
Yep in fact, I love making the day before I serve it since it really sets up and tastes fantastic.
