Coffee Cake

Coffee Cake - easy and delicious coffee cake with tender crumbs, layered and topped with a crumbly streusel toppings and vanilla drizzle. It's the ultimate breakfast and weekend brunch and on special occasions, too!

Course Dessert/Snack

Cuisine Fusion

Prep Time 25

Cook Time 50

Total Time 1 15

Servings slices

Calories 328kcal

Author Imma

Ingredients

4 ounce (113 g) unsalted butter
1 cup (200 g) granulated sugar
3 large eggs
¼ cup (60 ml) milk
1 cup (230 g) sour cream
2 teaspoons (8 ml) vanilla extract
2 ½ cups (312.5 g) all-purpose flour
2 teaspoons (8 g) baking powder
½ teaspoon (3 g) baking soda
½ teaspoon (2.5 g) salt

Streusel Recipe

1 cup (125 g) all-purpose flour
¾ cup (148.5 g) brown sugar
2 teaspoons (4 g) ground cinnamon
½ teaspoon (1 g) fresh grated nutmeg
1/8 teaspoon (0.63 g) salt
6 tablespoons (84 g) butter

Instructions

Preheat the oven at 350 degree F. Then grease a 10-inch tube pan generously with baking spray and set aside.
Using a hand mixer, cream together the butter and sugar for about 4-5 minutes until light and fluffy. Add in the eggs one at a time and gently mix for about a minute between each addition.
Then add the milk, sour cream and vanilla extract, continue mixing until combine about 1 to 2 minutes.
In a separate bowl, mix together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter and mix until just combined, about a minute or more. Use a spatula to finish mixing making sure to scrape the sides and bottom of the bowl so everything is completely mixed.

Streusel Recipe

For the streusel, place the flour, brown sugar, cinnamon, nutmeg, salt, and butter in a medium size bowl, pinch ingredients together using your fingers until it forms a crumble.
Spoon half the cake batter into the pre-greased baking pan and spread it out with a spatula. Cover the top with about three quarters of the streusel. Spoon the rest of the batter into the pan, spread it out, and sprinkle the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester inserted at the center of the cake comes out clean.
When ready, place cake on a wire rack and let it cool completely, about 30 minutes. Transfer cake streusel side up to a serving plate. Using a fork or spoon, drizzle your favorite glaze on the top using as much glaze as you will like.

Notes

For glaze, I used 1 cup of powdered (confectioners') sugar, ½ teaspoon vanilla extract and 1-2 tablespoon of water depending on your consistency. Mix them all together and use as glaze.
If you don't have sour cream, you may replace 1 cup of sour cream with 1 cup Greek or plain yogurt + 1 teaspoon baking soda.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition