Classic Coffee Cake Recipe (2024)

For the Cinnamon Layer

• 3/4 cup (148 grams) packed brown sugar

• 1/4 cup (33 grams) flour

• 1 tablespoon ground cinnamon

For the Streusel Topping

• 1 cup (198 grams) packed brown sugar

• 1 cup (120 grams) flour

• 1 1/2 teaspoons ground cinnamon

• 1/2 cup (113 grams) unsalted butter, softened

For the Coffee Cake

• Cooking spray, for the pan

• 3 1/4 cups (396 grams) flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

  See Also

  The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking

• 1 cup (227 grams) unsalted butter, softened

• 2 cups (402 grams) granulated sugar

• 4 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1 cup sour cream, room temperature

• 1/3 cup milk, room temperature

For the Cinnamon Layer

1. Gather the ingredients for the cinnamon layer.

   

2. Combine 3/4 cup of brown sugar with 1/4 cup of flour and 1 tablespoon of cinnamon, mix thoroughly, and set aside.

   

For the Streusel Topping

1. Gather the ingredients for the streusel topping.
   

   

2. In a medium bowl, combine 1 cup of brown sugar, 1 cup of flour, 1 1/2 teaspoons of cinnamon, and 1/2 cup of softened butter. Mix with a fork or your fingers to create a crumb mixture. Set aside.
   

   

Prepare and Bake the Cake

1. Gather the cake ingredients.
   

   

2. Position a rack in the center of the oven and heat to 350 F. Spray a 9-by-13-inch baking pan or 3-quart baking dish with cooking spray.
   

   

3. Combine the 3 1/4 cups of flour with the baking powder, baking soda, and salt in a medium bowl. Set aside.
   

   

4. In a mixing bowl with an electric mixer, combine 1 cup butter and 2 cups of granulated sugar; beat on medium speed until light and fluffy, about 3 minutes.
   

   

5. Add the eggs and vanilla, and continue to mix for 1 minute until blended.
   

   

6. Add about one-third of the flour mixture and half of the sour cream and milk, and beat just until blended with the mixer on low. Add another one-third of the flour mixture and the remaining milk and sour cream, and continue to beat just until blended; blend in the remaining flour mixture. Do not overbeat.
   

   

7. Spread half of the batter in the prepared baking pan and top it evenly with the cinnamon sugar layer mixture.
   

   

8. Spoon the remaining batter evenly over the cinnamon sugar layer; gently spread to cover and then top with the streusel crumb mixture.
   

   

9. Bake the cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes.
   

   

10. Remove to a rack to cool before cutting into squares.
    

    

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• coffee
• breakfast
• american
• fall

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