The season of cakes and cookies is here!
Let me start the season with a classic cake recipe… Classic Coffee Cake. If you are a regular here, you might have noticed my love for crumb cakes.
I was eager to bake a crumb cake in my new oven and tried this one. It came out beautiful, even if I say so myself.
I strongly recommend you to try this cake for a number of reasons… first and foremost it has a beautiful crumb, then it has a cinnamon ribbon going through the middle and not to forget the buttery vanilla cake with tender crumbs.
It's perfect if you are having guests for the evening or add some whipped cream/ ice cream and you have a great dessert as well. All in all, it's a fab cake ;)
Btw, I hope you have already soaked the fruits for Christmas Cake…
Here is the recipe…
Recipe from here
Classic Coffee Cake
- For the streusel topping:
- 1 cup Brown sugar, packed
- 1 cup Plain flour
- 1 tsp Ground cinnamon
- A Pinch Of salt
- 1/2 cup (113 gms) Unsalted butter, very soft
- For the cinnamon layer:
- 1/4 cup Sugar
- 1 tbsp Plain flour
- 1/2 tsp Ground cinnamon
- For the cake batter:
- 3 cups Plain flour
- 2 1/4 cups Sugar
- 3/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup (227 gms) Unsalted butter, very soft
- 1 cup (227g ) Sour cream ((refer notes for substitute))
- 1/4 cup Whole milk
- 4 Large eggs
- 1 tbsp Vanilla extract
- Heat the oven and prepare the pan: Preheat the oven to 350°F and butter or spray a 9×13 inch pan.
- Make the streusel layer: In a small bowl combine flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly.
- Make the cinnamon layer: In another small bowl, combine sugar, flour, and cinnamon. Set both to the side.
- For the batter: In the bowl of your mixer, add flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine.
- Add the softened butter and beat on medium-low speed for 2-3 minutes, or until all of the butter is mixed in and the mixture resembles moist sand.
- Combine wet ingredients and finish the batter: In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined.
- Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are totally fine.
- Prepare the cake: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer).
- Top the final layer of batter with the crumble mixture. Bake the cake: Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving.
- Store the cake: You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter. To freeze the cake, wrap it in plastic, followed by foil.