Classic Coffee Cake
Better than starbucks Classic Coffee Cake. This Cinnamon flavored cake has a beautiful crumb with a cinnamon ribbon in the middle and moist vanilla cake with tender crumbs.
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Ingredients
- 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
Instructions
- Heat the oven and prepare the pan: Preheat the oven to 350°F and butter or spray a 9x13 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.
Notes
I made only half the qty of the above-mentioned recipe. I used an eight-inch square tin to make half qty.
Half qty of baking powder is 3/8 tsp. I used the sour cream straight from the fridge. To substitute sour cream, you can use the same qty full-fat yogurt.
I covered the cake loosely with al. foil halfway through baking, to prevent over-browning. Adjust the baking time according to your oven settings.