Are you looking for a classic coffee cake recipe that is perfect for a lazy Sunday brunch or an afternoon coffee break? Look no further! This classic coffee cake recipe is just what you need. Whether you are a seasoned baker or just learning your way around the kitchen, this recipe is easy to follow and will yield a deliciously moist and tender cake.
What makes this coffee cake recipe really stand out is its delicate crumb, balanced sweetness, and the subtle tanginess from the sour cream. Plus, its cinnamon streusel topping adds the perfect crunchy texture to compliment the soft and fluffy cake.
But don’t just take my word for it, give it a try and taste for yourself why this classic coffee cake recipe is an all-time favorite. So grab your apron, preheat your oven, and get ready to bake your way to happiness.
Why You’ll Love This Recipe
What makes a great coffee cake recipe? For me, it’s all about the texture, flavor and simplicity. This classic coffee cake recipe has them all!
The recipe produces a moist and tender cake with a sweet crumb topping that is absolutely irresistible. It’s perfect for serving as part of breakfast or brunch, or even as a dessert.
One of the things that sets this recipe apart is the addition of sour cream, which keeps the cake moist and adds a subtle tanginess to the flavor. And let’s not forget about the streusel topping – made with butter, cinnamon, light brown sugar, and flour – it adds just enough sweetness and crunch to make every bite feel like heaven.
But perhaps the best thing about this recipe is how easy it is to make! With just a few simple steps and ingredients that are likely already in your pantry, you can whip up a delicious coffee cake in no time. Plus, if you’re looking to get creative, there are plenty of substitutions and variations you can try to make this recipe your own.
Trust me when I say that once you try this classic coffee cake recipe, you’ll wonder how you ever lived without it. So why not give it a try today? Your taste buds (and brunch guests) will thank you!
Here is a list of ingredients you will need to make the classic coffee cake recipe:
- For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
1 cup sour cream
For the streusel topping:
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- pinch of kosher salt
8 tablespoons unsalted butter, softened
- Confectioners’ sugar
Make sure to have these ingredients on hand before starting to bake.
The Recipe How-To
Now that you have the ingredients ready, let’s get to the fun part: making the Classic Coffee Cake! These are the steps to follow:
Prepare the Batter
- Preheat your oven to 350°F/180°C. Grease and flour an 8-inch/20-cm cake pan.
- In a bowl, whisk together: 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda.
- In another bowl, cream 1/2 cup of unsalted butter with 3/4 cup of granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, until combined.
- Then mix in 1 tsp of pure vanilla extract.
- Add the dry ingredients gradually in three portions, alternating with 3/4 cup of sour cream (starting and ending with the dry mixture).
- Scrape down the sides and bottom of the bowl and give it a good mix until everything is combined.
Make the Streusel Topping
- Combine 1/2 cup of all-purpose flour, 1/2 cup of light brown sugar, 1 tsp of ground cinnamon, and a pinch of salt in a bowl.
- Mix in 4 tbsp (1/4 cup) cold unsalted butter cut into small pieces until crumbly.
Assemble Your Coffee Cake
- Put half of the batter into your prepared cake pan.
- Sprinkle half of streusel mixture on top evenly.
- Spread another half-batter on top using a spatula, then sprinkle remaining streusel covering evenly.
- Bake for about 35-40 minutes or until an inserted toothpick comes out clean.
And just like that, your delicious Classic Coffee Cake is ready!
Substitutions and Variations
Alright, coffee lovers! If you’re feeling adventurous, let’s talk about how we can put some personal twist on this classic coffee cake recipe!
Before anything else, it’s important to note that this cake is quite forgiving when it comes to substitutions. You can easily tweak the recipe with what you have in your pantry or adjust it to your preference. That said, here are some possible swaps or additions that you can try:
– Add some nuts: Walnuts or pecans would be a delicious addition to the streusel topping. I recommend chopping them finely and mixing them with the cinnamon-sugar mixture.
– Use different spices: While cinnamon is the go-to spice for coffee cakes, you can experiment with other warm spices such as cardamom, nutmeg, or ginger. Just keep in mind the amounts as these spices can be overpowering if not used wisely.
– Replace sour cream with yogurt: If you don’t have sour cream on hand, plain Greek yogurt or regular yogurt can be used interchangeably. They will give a similar tangy flavor and moist texture to the cake.
– Make it gluten-free: For those who follow a gluten-free diet, you can use a 1:1 gluten-free flour blend instead of all-purpose flour. Bob’s Red Mill and King Arthur Flour are popular brands that work well in baking.
– Swap the sugar: You can use light or dark muscovado sugar instead of light brown sugar for a deeper, molasses-like flavor. Alternatively, you can substitute granulated sugar with coconut sugar or maple syrup for a healthier twist.
Remember, the key to successful experimentation is balance – balancing flavors and textures, and keeping the ratio of wet to dry ingredients in check. Don’t be afraid to play around though! Who knows, you might discover a new variation of classic coffee cake that will become your signature recipe!
Serving and Pairing
Honestly, there’s no wrong way to enjoy a classic coffee cake. This recipe is perfect for any occasion – breakfast with your family, a midday snack while working remotely, or even as an after-dinner dessert. The sweet, cinnamon-laced aroma of the classic coffee cake will fill your kitchen, and make everyone feel welcome.
One way that I personally love to serve this cake is with a generous dusting of confectioners’ sugar over the top. It adds a touch of elegance and makes it look like it just came from the bakery down the street. Alternatively, consider serving it with whipped cream or your favorite fruit compote for an extra special treat.
This cake goes great with a hot cup of coffee. The rich flavor of the coffee pairs perfectly with the warm spices of the cake. You can also pair it with a nice cup of British tea for a touch of sophistication. And why not add fresh berries on top or on the side to balance everything out?
Overall, you really can’t go wrong with serving this classic coffee cake. It’s truly versatile – serve it as breakfast, snack or dessert – and pairs well with so many different beverages and toppings.
Make-Ahead, Storing and Reheating
Making classic coffee cake in advance is a great idea if you are planning to have guests over for breakfast. You can make the coffee cake up to two days ahead of time and store it in an airtight container either at room temperature or in the fridge. Just make sure that it’s completely cooled before storing it.
If you choose to store your coffee cake in the fridge, let it come to room temperature before reheating it. To reheat, preheat your oven to 350°F (180°C). Remove the cake from its container and place it on a baking sheet. Cover the cake with aluminum foil and heat it in the oven for about 10-15 minutes.
If you don’t have the time to make your coffee cake from scratch, we suggest making a double batch when you do have time and freezing one for later use. Just wrap the coffee cake tightly in plastic wrap and store it in a freezer-safe container or ziploc bag. You can freeze a classic coffee cake up to three months.
When it comes time to serve your frozen coffee cake, thaw it first by removing it from the freezer and leaving it in its wrapper on the counter for about an hour until it comes to room temperature. Once thawed, place the coffee cake on a baking sheet lined with parchment paper (to prevent sticking) and reheat in a preheated oven at 350°F (180°C) for about 10-15 minutes or until heated through.
By following these steps, you’ll find that your classic coffee cake tastes just as good reheated as it does fresh out of the oven!
Tips for Perfect Results
When it comes to baking a classic coffee cake, there are certain tips that can help ensure perfect results every time. Here are my top tips to make your next coffee cake a success:
First and foremost, use room temperature ingredients. This means that your butter and eggs should be left out of the fridge for at least an hour before starting the recipe. Room temperature ingredients mix together more easily, creating a smoother batter.
Another important tip is to not overmix the batter. Overmixing can lead to a tough and dry cake. Once you’ve mixed in all the ingredients, stop mixing as soon as the batter is just combined.
When making the streusel topping, make sure to use cold butter. This will help create a crumbly texture for the topping that contrasts perfectly with the soft cake underneath.
Additionally, don’t forget to preheat your oven before baking. Giving your oven ample time to heat up ensures that your coffee cake cooks evenly.
Finally, let your coffee cake cool completely before cutting into it. This allows the flavors to fully develop and prevents the cake from falling apart when sliced.
By following these tips, you’ll be well on your way to making a perfectly tender and delicious classic coffee cake every time. Happy baking!
Now, it’s time for some frequently asked questions about this classic coffee cake recipe. I want to make sure you have all the answers to ensure that your coffee cake comes out just right. So, let’s dive in and address some of the common questions about making this delicious cake.
What makes a coffee cake a coffee cake?
When it comes to coffee cake, don’t be fooled by the name. This cake lacks any coffee flavoring and instead, is a soft and moist cake topped with deliciously crumbly streusel. It’s perfect to be paired with a hot cup of coffee as its flavors are meant to complement each other.
What is the difference between American and British coffee cake?
The term “coffee cake” can refer to two distinct types of cakes depending on the country. In Britain, coffee cake refers to a cake that is flavored with coffee. On the other hand, in America, coffee cake is a cake that is typically eaten while drinking coffee.
Does traditional coffee cake have coffee in it?
Coffee cake is a type of cake that is usually served as a snack or breakfast item, and sometimes with coffee. Although some variations of coffee cake may contain coffee flavoring such as espresso powder, it is not a required ingredient for the cake.
What makes coffee cake different from cake?
What makes coffee cakes unique from other cakes is their signature streusel topping and the fact that they are typically not frosted. They may have a hint of glaze, but the star of the show is the streusel. These cakes can sometimes have a decadent swirl of streusel inside them, plus they can be packed with delicious fruit, nuts, or chocolate.
So, there you have it! My classic coffee cake recipe that will make your taste buds dance with joy. Whether you’re a fan of British coffee cakes or simply want to indulge in a delicious classic coffee cake, this recipe has got you covered.
I would highly recommend trying out this recipe and experimenting with some of the variations and substitutions mentioned earlier. Trust me, you’ll be impressed with the variety of flavors that can come from this one simple dish.
Lastly, don’t forget to share your experiences! Share your pictures and stories with other coffee lovers and inspire them to try out this spectacular cake recipe. I hope this recipe will become a staple in your household for years to come.
So what are you waiting for? Get baking and enjoy the wonderful world of coffee cakes!
Classic Coffee Cake Recipe
- 1/2 cup firmly packed light brown sugar
- 2/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- salt, pinch
- 1/4 cup cold unsalted butter, cut up
- 2 tablespoons white vinegar, plus enough milk to equal 1 cup (or use 1 cup buttermilk)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 2/3 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons confectioners' sugar
- Heat oven to 350 degrees F; coat 9-inch square baking pan with cooking spray.
- For topping, in medium bowl, blend brown sugar, flour, cinnamon and salt.
- With pastry blender, cut butter into flour mixture until crumbs form; chill.
- For cake, (if not using buttermilk) pour vinegar into a measuring cup; add enough milk to equal 1 cup.
- Set aside.
- In medium bow, whisk together flour, baking powder, baking soda and salt.
- In large bowl, beat butter, sugar and vanilla until fluffy, 2 minutes.
- Add eggs, one at a time, beating well after each.
- Working in batches, beat in milk mixture alternately with flour mixture.
- Scrape batter into pan.
- Sprinkle with topping.
- Bake at 350 degrees for 1 hour, until a toothpick inserted into cake comes out clean.
- Cool in pan on wire rack.
- Dust with confectioners' sugar; cut in squares.
- If you don't own a powdered sugar sifter, use a wire-mesh container or strainger to dust top of cake.