If you’re looking for a delicious, moist coffee cake to serve for breakfast or brunch, this 9-inch coffee cake recipe is just what you need. Its tender crumb, sweet cinnamon swirl, and buttery topping make it a crowd-pleaser that pairs perfectly with coffee or tea. Easy to prepare and beautifully baked in a standard 9-inch pan, this coffee cake is ideal for weekend mornings or special gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan or cake pan and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each is incorporated before adding the next. Mix in vanilla extract.
- Combine wet and dry ingredients: With the mixer on low, alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Prepare cinnamon swirl: In a small bowl, combine brown sugar, cinnamon, and chopped nuts if using.
- Assemble the cake: Pour half the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon mixture over the batter. Add the remaining batter on top and smooth the surface. Finally, sprinkle the rest of the cinnamon mixture evenly over the top.
- Bake: Place in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Tips
- Substitutions: Use Greek yogurt instead of sour cream for a slightly tangy flavor and added protein. For a dairy-free version, substitute with coconut yogurt.
- Storage: Store the cooled 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 for up to 3 months.
- Prevent sticking: Ensure your pan is well-greased or lined with parchment paper to prevent the cake from sticking and tearing when removing.
- Overbaking: Keep an eye on the cake after 40 minutes to prevent overbaking, which can dry out the crumb.
Serving Suggestions
This coffee cake is perfect served warm or at room temperature. Pair it with a hot cup of coffee, tea, or a glass of cold milk. For added indulgence, serve with a dollop of whipped cream or a side of fresh berries. It also makes a lovely brunch centerpiece or a sweet snack for teatime.
Variations
For a twist on the classic, consider adding fresh or frozen blueberries, chopped apples, or a handful of chocolate chips to the batter before baking. You can also swap the cinnamon swirl for a pecan praline topping or sprinkle with powdered sugar for a simple finish. Gluten-free flour blends can be used in place of all-purpose flour for those with dietary restrictions.
Storage and Reheating
Stored properly, the coffee cake can stay fresh for up to 2 days at room temperature or up to 5 days refrigerated. To reheat, warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes. For best results, reheat only the portion you plan to serve to keep the rest fresh.
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, you can prepare the batter a day in advance, store it covered in the refrigerator, and bake it the next day. Alternatively, bake the cake and store it; reheat slices before serving for the freshest taste.
Is this recipe suitable for freezing?
Absolutely. Once cooled completely, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or reheat in the oven for a few minutes before serving.
Can I use a different pan size?
Using a different pan size may affect baking time and cake thickness. For a 9-inch square pan, reduce baking time slightly; for larger pans, increase baking time slightly and check for doneness.
What makes this coffee cake moist?
The combination of sour cream and eggs helps create a tender, moist crumb. Be careful not to overmix the batter, as this can lead to a dense texture.
Can I add fruit or nuts?
Yes, adding chopped nuts or fruits like blueberries or apple slices enhances flavor and texture. Fold them into the batter or sprinkle on top along with the cinnamon sugar mixture.
What is the best way to store leftover coffee cake?
Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat slices as needed for best taste.
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