A 7 inch coffee cake is a delightful treat that pairs perfectly with your morning coffee or afternoon tea. Its tender crumb and sweet crumb topping make it a crowd-pleaser, whether for breakfast, brunch, or a cozy snack. This recipe yields a moist, flavorful cake with a buttery streusel topping that’s easy to make and sure to impress.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/2 cup (120ml) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- For the streusel topping:
- 1/3 cup (70g) brown sugar
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (28g) unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 7-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the sour cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; the batter will be slightly lumpy.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Prepare the streusel topping by combining brown sugar, flour, and cinnamon (if using). Add melted butter and mix with a fork until crumbly.
- Sprinkle the streusel evenly over the batter in the pan.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let 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 healthier twist or use buttermilk if you prefer a tangier flavor.
- Storage: Keep the coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 15-20 seconds.
- Common mistakes: Overmixing the batter can lead to a dense cake. Mix just until ingredients are combined to maintain a tender crumb.
- Adjusting sweetness: For a less sweet cake, reduce the sugar slightly or add chopped nuts to the streusel for extra texture.
Serving Suggestions
Serve slices of the coffee cake plain or with a dollop of whipped cream or a drizzle of glaze for added sweetness. It pairs wonderfully with a hot cup of coffee or tea and makes a lovely addition to brunch spreads or afternoon snacks.
Variations
For a different flavor profile, consider adding fresh or frozen berries into the batter before baking. You could also swirl in fruit preserves or add lemon zest for a citrusy twist. Adding chopped nuts like pecans or walnuts to the streusel enhances texture and flavor. For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend and ensure your baking powder is gluten-free.
Storage and Reheating
Store the coffee cake in an airtight container at room temperature for up to 2 days for optimal freshness. For longer storage, refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds or in a 350°F (175°C) oven for about 10 minutes. Reheating helps restore the cake’s moistness and makes it taste freshly baked.
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, you can prepare the cake the day before. Once cooled, store it in an airtight container at room temperature or refrigerated. Reheat slices briefly before serving for the best texture and flavor.
Can I freeze the coffee cake?
Absolutely. Wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 3 months. To serve, thaw at room temperature or reheat in the microwave for 20-30 seconds.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or buttermilk in equal measure. These alternatives will give the cake a similar moistness and tangy flavor.
Can I use a different pan size?
This recipe is designed for a 7-inch round pan. If you use a larger pan, the cake may bake more quickly and be thinner. Adjust baking time accordingly, checking for doneness with a toothpick. For smaller pans, reduce the baking time slightly.
Is this coffee cake suitable for breakfast?
Yes, this coffee cake is perfect for breakfast or brunch, especially when paired with coffee or tea. Its balanced sweetness and tender crumb make it a satisfying morning treat.
Can I add fruit or nuts to the batter?
Certainly! Fold in fresh or frozen berries or chopped nuts into the batter before baking for added flavor and texture. Just be gentle to avoid overmixing.
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