Delicious Coffee Cake

By Bree Hester Jump to Recipe

Pair your favorite caffeinated beverage with this moist, tender, cinnamony treat that delivers cozy vibes in every bite!

I’m a serious coffee drinker. I take it black now—an evolution from my earliest days of loading it up with cream and sugar, then my barista days of experimenting with various types of steamed milk. I limit my morning intake to two cups, but inevitably a third cup sneaks into my afternoon routine. That’s the sip that begs for a sweet partner.

This delicious coffee cake recipe is an excellent choice! It delivers a sumptuously moist and tender texture, thanks to the addition of sour cream. And the nutty, cinnamony streusel hits all the right notes for a warm, cozy vibe.

Don’t let the time estimate for this recipe dissuade you from trying it! Your hands-on commitment is only about 20 minutes—the bulk of the remainder is just the cake cooling enough so you can cut clean, pretty slices. I promise it’ll be worth the wait when your coffee companion raves about the wonderful flavors of this cake!

Troubleshooting your coffee cake

Common issues with this style of cake include tunnels or a coarse, spongy crumb from overmixing the batter. To avoid that, mix just until the dry ingredients disappear and the sour cream is incorporated, even if a few small lumps remain.

A sunken center usually points to underbaking or opening the oven door too often, so resist peeking in the last 10 to 15 minutes! This coffee cake is ready when the top is deeply golden, the edges just start to pull away from the sides of the pan, and a tester inserted near the center comes out clean or with a few moist crumbs. The surface should spring back lightly when pressed, and you should smell a rich, buttery, toasty aroma rather than raw flour. If the center jiggles, the tester comes out with wet batter, or the top looks pale and matte, it needs more time. If the cake feels very firm, the edges look dry, or the streusel smells a bit scorched, it is likely overbaked.

Sticking is another classic problem in tube pans. To avoid it, grease and flour your pan thoroughly, including the center tube, and let the cake cool until the pan is warm—not hot—before unmolding.

How do I store leftovers?

Store leftover delicious coffee cake in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. You can also freeze well-wrapped slices of this cake for up to 3 months inside freezer-safe containers or bags. Thaw overnight in the fridge or at room temp for 30 to 60 minutes. Enjoy leftovers cold, at room temp, or warmed briefly in the microwave.

Serving suggestions

Serve your blue ribbon coffee cake alongside beverages that spark conversation. A plain pot of hot coffee is great, but a Copycat Starbucks Vanilla Spice Latte or mug of Homemade Russian Tea really complements the cinnamon in this cake. For a cold sip, consider the rich indulgence of a Starbucks Irish Cream Cold Brew or the robust simplicity of a Homemade Iced Americano.

Delicious Coffee Cake | Baked Bree

Bree Hester

4.84 from 12 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Cooling Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course cake

Cuisine American

Servings 14 servings

Calories 344 kcal

Ingredients

  

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For The Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter at room temperature
• 1 teaspoon vanilla extract
• 8 ounces sour cream about 1 cup

For The Streusel:

• 1 cup walnuts chopped
• 2/3 cup brown sugar packed
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract

Instructions

 

• Preheat oven to 350°F. Grease and flour a 10-inch tube pan and set aside.

To Make The Cake Batter:

• In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a second, large mixing bowl or the bowl of a stand mixer with the paddle attachment, combine the eggs, sugar, butter, and vanilla extract. Beat on medium speed until lightened and slightly thickened. The mixture may look a little curdled, which is fine.
  
• Gently stir the dry ingredients into the wet. Mix just until no dry streaks remain. Avoid over-mixing.
  
• Fold in the sour cream until thoroughly combined. The batter should be thick but spreadable.
  

To Make The Streusel:

• In a third bowl, mix together the walnuts, brown sugar, granulated sugar, cinnamon, and vanilla until the sugar is evenly moistened and the nuts are coated.
  

To Assemble And Bake The Cake:

• Spoon half of the cake batter into the bottom of the prepared pan and smooth into an even layer with a spatula. Sprinkle evenly with 1/2 the streusel.
• Dollop the remaining batter over the streusel and gently spread it out. It does not need to be perfectly smooth. Top with the remaining streusel.
  
• Bake for 45–55 minutes, or until the top is deep golden, the edges are just starting to pull away from the pan, and a toothpick inserted near the center (midway between the outer edge and inner tube) comes out clean or with a few moist crumbs.
• Cool the cake in the pan on a wire rack for 15–30 minutes, until the pan is warm but not hot to the touch.
• Run a thin knife around the outer edge and the center tube, then invert to release. Cool completely on the rack, streusel side up, before slicing, about another 45 minutes. Serve at room temperature or cover and refrigerate.

Video

Nutrition

Calories: 344kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 7gSodium: 252mgFiber: 1g

Keyword Delicious Coffee Cake

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