Best Classic Coffee Cake Recipe
This Classic Coffee Cake Recipe will surely be hit with your family and friends! It's a moist and delicious cake made with a buttery cinnamon swirl and a crumb topping. The recipe is easy to make and issue to be a hit with everyone.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 9-inch round cake pan
Ingredients
Brown Butter Streusel topping
- 1 stick Unsalted butter
- 1 tbsp Ground cinnamon
- ½ cup (65g) All-purpose flour
- ¼ tbsp Kosher salt
- ¾ cup (150g) Granulated sugar
Filling
- ½ tbsp Ground cinnamon
- 1 cup (200g) Brown sugar
Cake
- ¾ cup (180g) Whole flat plain yogurt or sour cream
- 3¾ cup (465g) All-purpose flour
- 1¼ tbsp Kosher salt
- 1½ cup (300g) Granulated sugar
- ⅓ cup (65g) Brown sugar
- 1 tbsp Vanilla extract
- 3 pitch Large eggs
- 1½ sticks Softened unsalted butter
- 2½ tbsp Baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla.
- Combine the flour, baking powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the creamed mixture alternately with the sour cream.
- Combine the melted butter, sugar, and cinnamon in a small bowl for the cinnamon swirl.
- Spoon half of the batter into the prepared cake pan. Sprinkle the cinnamon swirl over the batter, then spoon the remaining batter over the top. Sprinkle with the crumb topping.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Notes
Let the coffee cake cool in the pan for 10 minutes before serving for the best results. Substituting sour cream for the buttermilk will also work. If you're short on time, use a store-bought crumb topping mix instead of making your own.