Coffee Cake Recipe
This Coffee Cake Recipe brings together a tender vanilla-scented cake, a crunchy cinnamon streusel, and an optional glaze for a delicious homemade treat that’s perfect for breakfast, dessert, or a cozy afternoon snack.
Ingredients
- 2 cups all-purpose flour or 1 cup whole wheat + 1 cup AP flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup sour cream or whole milk Greek yogurt
- 1 tsp pure vanilla extract
- 1/2 cup whole milk or almond milk for a dairy-free twist
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup light brown sugar packed
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon feel free to add a pinch of cardamom
- 1/4 cup unsalted butter cold, cubed
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch pan. Lining it with parchment makes cleanup a breeze.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternate adding the dry mix and sour cream (or Greek yogurt) to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
- Spread half of the batter into the prepared pan, then sprinkle half of the streusel. Repeat with the remaining batter and streusel.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan before glazing. Optionally, whisk glaze ingredients until smooth and drizzle over warm cake.
Notes
Store at room temperature, covered, for up to 2 days; refrigerate for up to 5 days (especially if you added glaze). For longer storage, freeze individual slices in airtight bags—freeze up to 2 months.
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