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Classic Coffee Cake

Classic Coffee Cake

If you love coffee cake, but find that store-bought brands tend to leave a bit to be desired in the flavor department, then this classic version is for you! It’s easy to make, and it has all of the flavors that you’d expect to taste in a coffee cake (cinnamon, brown sugar, vanilla) without an overbearing fake coffee flavor.


For the cake batter:

  • 3 cups (375g) all-purpose flour
  • 4 large eggs
  • 2 1/4 cups (450g) sugar
  • 1 cup (226g) unsalted butter, softened
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup whole milk
  • 1 cup (230g) sour cream
  • 1 tablespoon vanilla extract

For the cinnamon layer:

  • 1 tablespoon all-purpose flour
  • 1/4 cup (50g) sugar
  • 1/2 teaspoon ground cinnamon

For the streusel topping:

  • 1 cup (125g) all-purpose flour
  • 1 cup (180g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • Pinch kosher salt
  1. Preheat the oven to 350 degrees Fahrenheit and grease or spray a 9 x 13-inch baking pan.
  2. Combine the flour, cinnamon, brown sugar, and salt in a small mixing basin. Mash the butter into the ingredients with a fork until it is totally incorporated and crumbled. Remove from the equation.
  3. Combine the sugar, flour, and cinnamon in a separate small bowl. As also, set aside.
  4. Combine the flour, sugar, baking powder, baking soda, and kosher salt in the bowl of your mixer. To combine, use your stand mixer’s paddle attachment and stir on low.
  5. Add the softened butter and beat for 2 to 3 minutes on medium-low speed, or until the butter is completely incorporated and the mixture resembles damp sand.
  6. Whisk together the sour cream, milk, eggs, and vanilla in a medium mixing bowl until well blended. Toss the wet ingredients in with the dry. Mix the butter at medium speed until it becomes smooth. A few little lumps are quite OK.
  7. Half of the batter should be spread into the prepared pan. Sprinkle the cinnamon-sugar layer evenly over the top of the batter. Cover the top with the remaining batter (this does require some patience since the batter likes to lift off the cinnamon-sugar layer). The crumble mixture should be placed on top.
  8. bake for 55 minutes, or until a toothpick inserted in middle comes out clean. Before serving, cool for 1 hour on a rack (or until the cake reaches room temperature).

To Store the Cake: This cake can be made a day or two ahead of time. Cover the cake with plastic wrap after removing it from the pan. Keep it at room temperature on the counter.
Alternatively, freeze the cake wrapping it in plastic and foil.