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Classic Coffee Cake Recipe

Classic Coffee Cake

Shaziya
There’s something undeniably comforting about a slice of Classic Coffee Cake, with its tender crumb and buttery streusel topping. In just 25 minutes of prep, you’ll have a cake that bakes to golden perfection in about an hour, filling your kitchen with an irresistible aroma.
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Prep Time 25 minutes
Cook Time 1 minute
Total Time 1 minute
Servings 0

Ingredients
  

Streusel topping and center:

  • 1 3/4 cups all-purpose flour (8 3/4oz/247g)
  • 1 cup brown sugar (6oz/170g)
  • 3/4 cup butter cold and cubed (6oz/170g)
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cup pecans chopped (7 1/2oz/213g)

Coffee cake:

  • 1/2 cup butter at room temperature (4 oz/115g)
  • 1 cup sugar (8oz/225g)
  • 2 eggs
  • 1 cup sour cream (8oz/225g)
  • 2 cups all-purpose flour (10oz/284g)
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Maple Glaze:

  • 3/4 cup powdered sugar (3oz/85g)
  • 2 tablespoons maple syrup
  • 2 tablespoons milk

Instructions
 

  • Preheat oven to 350°F (180°C), then butter a 9.5 inch GoodCook Angel food cake pan.
  • Make the streusel topping: Mix together flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in pecans.
  • For the Coffee Cake: On a stand mixer or using an electric hand mixer, beat butter and sugar on medium speed until pale and fluffy. Beat in eggs 1 at a time.
  • Add in the flour, baking powder, baking soda, salt, and sour cream and mix until just combined.
  • Spoon half the batter into the prepared angel food pan. Sprinkle 1/2 the streusel mixture evenly over batter. Top with remaining batter, and spread evenly using a spatula. Lastly, sprinkle remaining streusel topping evenly over the top.
  • Bake for 55 to 65 minutes or until cake is golden brown and a toothpick inserted into the center comes out clean.
  • While the coffee cake is baking make the glaze: In a small bowl whisk together the powdered sugar, milk, and maple syrup until you have a smooth shiny glaze.
  • Once the cake is baked remove it from the oven and transfer the pan to a wire rack, and let cool slightly. Remove from the pan and while the cake is still warm drizzle over the glaze.
  • Cover and store the coffee cake at room temperature for 3-4 days.
Keyword baking recipe, breakfast pastry, cinnamon streusel, coffee cake, dessert cake
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