Few desserts evoke the cozy, inviting aroma of a freshly baked coffee cake. This 8-inch coffee cake recipe strikes the perfect balance of tender crumb, sweet cinnamon swirl, and crunchy streusel topping. It’s ideal for breakfast, brunch, or a casual afternoon snack, and its manageable size makes it perfect for small gatherings or family treats.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- ½ cup (120ml) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (50g) light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup (50g) chopped nuts (walnuts or pecans, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the sour cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and gently stir until just combined. Do not overmix; the batter will be thick.
- In a small bowl, combine the brown sugar, cinnamon, and nuts (if using) to make the streusel topping.
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle the cinnamon streusel evenly over the top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent loosely with foil.
- Remove from oven and let the cake cool in the pan for about 15 minutes. Then, transfer to a wire rack to cool completely before slicing and serving.
Tips
- Substitutions: Use Greek yogurt instead of sour cream for a tangy flavor; almond flour can be used for a gluten-free version, though baking time may vary.
- Storage: Keep the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 1 month.
- Preventting dryness: Do not overbake; start checking for doneness at 35 minutes. Overbaking can make the cake dry and crumbly.
- Enhancing flavor: Add a teaspoon of lemon zest to the batter or streusel for a citrus twist.
Serving Suggestions
This coffee cake is delicious served warm or at room temperature. Pair it with a cup of fresh coffee or tea for a classic breakfast or brunch. For an extra indulgence, serve with a dollop of whipped cream or a drizzle of vanilla glaze.
Variations
- Fruit-filled: Add a layer of fresh or frozen berries (blueberries, raspberries) into the batter before baking for a fruity twist.
- Chocolate: Mix in ½ cup of mini chocolate chips into the batter or streusel for a decadent version.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free coffee cake.
- Vegan: Use coconut yogurt and flaxseed meal instead of eggs, and vegan butter or margarine in place of regular butter.
Storage and Reheating
Store the baked coffee cake in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigerate for up to 5 days. Reheat individual slices in the microwave for about 15-20 seconds or until warm. For best results, reheat in short intervals to prevent drying out. You can also rewarm the entire cake in a 350°F (175°C) oven for 10-15 minutes, covered loosely with foil.
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, you can prepare the batter and streusel ahead of time and assemble just before baking. Alternatively, bake the cake the day before and store it properly. Reheat slices gently before serving for the best texture.
Can I freeze this coffee cake?
Absolutely. Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag or container for up to a month. To serve, thaw at room temperature or reheat in the microwave for a quick breakfast treat.
What is the best way to prevent the streusel from sinking into the batter?
Ensure the streusel is evenly sprinkled over the batter before baking. Slightly pressing the streusel into the batter can help it stay on top. Also, avoid overmixing the batter, which can cause the streusel to sink.
Can I use milk instead of sour cream?
While sour cream adds richness and tang, you can substitute with whole milk or Greek yogurt for a similar effect. Keep in mind that the texture and tanginess might vary slightly.
What size pan should I use if I want a thicker or thinner cake?
Using a smaller pan, like a 6-inch, will give you a thicker cake, while a larger pan (like 9-inch) will produce a thinner layer. Adjust baking time accordingly, and keep an eye on doneness to prevent overbaking.
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