Few desserts evoke the comforting aroma and inviting layers of a classic coffee cake quite like this 10-inch version. Perfect for weekend brunches or a cozy morning treat, this recipe combines a tender crumb with a sweet cinnamon streusel topping that melts in your mouth. Its generous size makes it ideal for sharing with family and friends, and it’s surprisingly easy to prepare with simple ingredients.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (240ml) sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the cinnamon streusel:
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon ground cinnamon
1/2 cup (100g) packed light brown sugar
1/4 cup (60g) unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch round cake pan or springform pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and half of the sugar. Set aside.
- In a separate bowl, beat the softened butter and remaining sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
- Pour the batter into the prepared pan, spreading evenly.
- To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Sprinkle the streusel evenly over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before serving.
Tips
- Substitutions: You can substitute sour cream with Greek yogurt for a slightly tangy flavor or use applesauce for a healthier twist.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal softness.
- Common mistakes: Overmixing the batter can lead to a dense cake. Mix until just combined to keep it light and tender. Also, ensure the butter for the streusel is cold to achieve a crumbly topping.
- Enhancements: Add chopped nuts or dried fruit into the streusel for added texture and flavor.
Serving Suggestions
This coffee cake pairs beautifully with a cup of freshly brewed coffee or tea. Serve it slightly warm with a dollop of whipped cream or a drizzle of glaze for extra sweetness. It also makes a lovely accompaniment to breakfast or brunch spreads, alongside fresh fruit or yogurt.
Variations
For a twist on the classic, consider adding a layer of fruit preserves or fresh berries between the batter and streusel before baking. You can also incorporate chopped nuts into the batter for added crunch. For a more decadent version, swirl in cream cheese or chocolate chips into the batter before baking. Additionally, spicing up the streusel with a pinch of nutmeg or cardamom can introduce new flavor dimensions.
Storage and Reheating
Stored properly, the cake stays fresh for up to 3 days at room temperature or up to 5 days refrigerated. Wrap leftovers tightly in plastic wrap or store in an airtight container. To reheat, warm slices in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 10 minutes. Reheating helps restore the cake’s moistness and aroma, making it taste just as delightful as fresh out of the oven.
Frequently Asked Questions
Can I make this coffee cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend that measures the same amount. Be sure to check that the blend contains xanthan gum or add a teaspoon to help with structure.
Can I freeze leftovers?
Absolutely. Wrap individual slices tightly in plastic wrap and foil, then store in a freezer-safe container for up to 2 months. Thaw at room temperature or warm in the microwave for a quick treat.
How can I make this cake dairy-free?
Replace butter with dairy-free margarine or coconut oil, and use dairy-free sour cream or unsweetened almond yogurt. The texture remains similar, but flavor may vary slightly.
What if I don’t have a 10-inch pan?
You can use a 9-inch round pan or a 9×13-inch rectangular dish, adjusting baking time accordingly. A slightly larger or smaller pan may affect baking time, so keep an eye on the cake and test with a toothpick.
Can I add chocolate chips or nuts?
Yes, folding in 1/2 cup of chocolate chips or chopped nuts into the batter or streusel adds extra flavor and texture. Just be mindful not to overload the batter to maintain an even bake.
Is this coffee cake suitable for breakfast?
Definitely. Its sweet, cinnamon-spiced flavor makes it an ideal breakfast or brunch item, especially when paired with coffee or tea. Just enjoy in moderation as part of a balanced meal.
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