Coffee Cake
This cinnamon brown sugar sour cream coffee cake is made with a buttery cake layered with a brown sugar cinnamon layer and topped with a streusel topping and a sweet glaze. The best coffee cake recipe perfect for breakfast or brunch. A perfect Christmas breakfast recipe.
Servings: 16
Ingredients
Streusel Topping:
- 2/3 cup Brown Sugar
- 2/3 cup Flour
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Salt
- 8 Tablespoons (1 stick) Cold Butter (cut into small cubes)
- 1 to 1 1/2 cups Chopped Pecans
Coffee Cake:
- 1 cup Unsalted Butter
- 1 1/2 cups Sugar
- 3 large Eggs
- 1 Tablespoon Vanilla Extract
- 1 1/4 cups Sour Cream (full-fat)
- 2 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Vanilla Glaze:
- 1 cup Powdered Sugar
- 3 Tablespoons Whole Milk
- 1 teaspoon Vanilla Extract
Instructions
Streusel Topping:
- In small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the buter with a pastry blender until the crumbs are the size of small peas. Add the pecans. You may also make this in a food processor and just pulse several times. Place in the freezer to stay cold while making the batter.
Coffee Cake:
- Preheat oven to 375 degrees. Spray a 9 x 13 baking pan with non-stick cooking spray. In a large mixing bowl, cream together the butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl often. Add eggs one at a time, mixing well after each addition. Add in vanilla extract and sour cream and mix until creamy.
- Fold in flour, baking powder, baking soda, and salt. Mix just until combined. Pour half of the batter into the pan and spread out. THIS BATTER IS THICK! A trick would be to grease your hands and press the batter down with your hands. Sprinkle HALF of the streusel over half of the cake batter. Top with the remaining cake batter and spread to the edges. Sprinkle with the remaining streusel.
- Bake for 38-44 minutes. Do NOT Overbake. Watch the cake carefully and do a test with a cake tester or toothpick into the center of the cake to check for doneness. Once it is done baking, remove from the oven and let cool for 15 minutes.
Vanilla Glaze:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract. After the cake has cooled for 15 minutes, drizzle glaze all over the coffee cake. Cut into squares and serve warm or at room temperature.
Notes
This cinnamon crumb coffee cake recipe makes a deliciously moist and tender cake that stays fresh for days, if completely covered.
Can this coffee cake be frozen? Yes! I usually make it a week before Christmas and place in a freezer-safe container and freeze it until ready to serve.
Recipe adapted from The Back in the Day Cookbook by Cheryl Day
Nutrition
Calories: 490kcal | Carbohydrates: 61g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 370mg | Potassium: 281mg | Fiber: 3g | Sugar: 37g | Vitamin A: 305IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 2mg