This super moist coffee cake offers a heavenly balance of tender crumb and a crisp, brown sugar cinnamon topping. Each bite delivers a rich blend of butter, sour cream, and vanilla that melts in your mouth, creating a warm and indulgent treat perfectly suited for enjoying with your favorite cup of coffee or tea.

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I’ve recently been experimenting a lot with baking and this coffee cake turned out to be a game changer. I made my version using 2 cups of all purpose flour, 1 cup of granulated sugar and added 1 tsp of baking soda along with 1/2 tsp salt for that extra flavor boost.

In the batter i mixed in 1/2 cup of softened unsalted butter, 1 cup of sour cream, 2 large eggs and 1 tsp of vanilla extract. For the crumb topping i used 1/3 cup all purpose flour, 1/2 cup of packed light brown sugar, and 1 tsp of ground cinnamon along with 1/4 cup of cold butter cubed up.

This super moist coffee cake reminds me of those spiced coffee cake recipes i’ve seen around and its versatility makes it perfect for both breakfast or even an evening treat. Its nutritional value is simple but satisfying and its delicious moist texture and crumbly topping are what make it the best coffee cake ever!

Why I Like this Recipe

I really love how insanely moist this cake turns out every single time. Every bite gives me that comforting feeling like a cozy weekend morning, and its texture is just amazing.

The brown sugar and cinnamon crumb topping is a game changer for me. It adds this perfect crunchy and sweet twist on top of the soft cake that makes each bite extra special.

I also really appreciate that the recipe is pretty simple to follow, even when im not feeling super motivated in the kitchen. Its straightforward method means I can whip it up any time without too much hassle.

Finally, I enjoy that this cake works well for both breakfast and dinner. Whether i’m starting my day or finishing it, its a treat that hits the spot every time.

Ingredients

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All Purpose Flour (batter): Provides carbohydrates for energy and structure; not high in fibre though.
Granulated Sugar: Adds sweetness and boosts flavor but offers little nutritional value.
Unsalted Butter: Rich in flavor and fats; gives moisture, though use sparingly for health.
Sour Cream: Offers tanginess and creaminess while enhancing moisture and texture in the cake.
Light Brown Sugar (topping): Supplies a milder, caramel-like sweetness to the crumb topping.
Eggs: Source of protein and binding; helps hold the cake together well.
Vanilla Extract: Infuses a rich aroma and boosts sweetness without extra calories.
Cubed Cold Butter (topping): Provides flaky texture and rich taste to the crunchy topping.

Ingredient Quantities

2 cups all purpose flour (for the batter)

1 cup granulated sugar (for the batter)

1 tsp baking soda

1/2 tsp salt (for the batter)

1/2 cup unsalted butter, softened

1 cup sour cream

2 large eggs

1 tsp vanilla extract

1/3 cup all purpose flour (for the crumb topping)

1/2 cup packed light brown sugar

1 tsp ground cinnamon

1/4 cup cold unsalted butter, cubed (for the crumb topping)

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch cake pan.

2. In a small bowl, mix 1/3 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon. Then add the 1/4 cup cold butter cubes and stir until crumbly.

3. In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.

4. Add the 1/2 cup softened butter to the dry ingredients and beat it with a mixer until the mixture looks light and fluffy.

5. Beat in 1 cup sour cream, 2 eggs, and 1 tsp vanilla extract until everything is well combined.

6. Pour the batter into the prepared pan and smooth out the top a bit.

7. Evenly sprinkle the crumb topping over the batter.

8. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

9. Remove the cake from the oven and let it cool in the pan for around 10 minutes before turning it out onto a cooling rack.

10. Enjoy your moist and delicious coffee cake warm with your favorite cup of coffee or tea.

Equipment Needed

1. Oven – Preheat to 350°F so you can bake the cake correctly.
2. 9-inch cake pan – You’ll need this to bake the cake and it must be greased.
3. Small bowl – Used for mixing the crumb topping ingredients.
4. Large bowl – For beating the batter ingredients together.
5. Measuring cups and spoons – Essential for measuring the flour, sugars, spices and other ingredients.
6. Electric mixer – Helps beat the butter and blend the batter until it’s light and fluffy.
7. Whisk – Useful if you need to quickly mix some ingredients.
8. Spatula – For scraping down the bowl and smoothing the topped batter.
9. Cooling rack – Lets the cake cool evenly after baking.
10. Toothpick – Great for checking if the cake is done by inserting it into the center.

FAQ

Q: Can I use something different instead of sour cream?

A: Yeah, you can swap sour cream with plain yogurt or even buttermilk. Just note that the taste might change a little bit.

Q: How do I know when the cake is done baking?

A: The cake should be golden and a toothpick inserted in the center comes out clean. Baking time is around 35-40 minutes, but check it early if it looks set.

Q: Can I prep the batter beforehand?

A: Sure, u can mix the batter and even the crumb topping ahead o' time. Just bake it when you're ready. It might be best to let the batter sit for a bit so the ingredients blend well.

Q: What are some good storage tips for leftovers?

A: Store the cake in an airtight container in the fridge for up to a week, then let it come to room temp before eating it again.

Q: Is cold butter in the topping really necessary?

A: Yup, the cold, cubed butter is key for gettin that perfect crumb topping texture. It creates those little crunchy bits u know.

The BEST Coffee Cake Recipe Substitutions and Variations

If you can’t find unsalted butter, try using margarine or even coconut oil. They work fine but might change the flavor a bit.
Sour cream can be swapped out for Greek yogurt. It gives a similar tangy taste and helps keep the cake moist.
You can replace granulated sugar with coconut sugar if you’re looking for a more natural sweetener, though it might slightly darken the cake.
If you’re in a pinch without all purpose flour, whole wheat flour works too, but the cake might be a bit denser.
Need an egg substitute? Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, which is a good vegan alternative.

Pro Tips

1. Make sure all your dairy and butter are at room temp before starting – it helps that everything comes together more smoothly and the cake bakes evenly.
2. When you’re mixing your wet and dry ingredients, dont overdo it. A few extra stirs can make the cake denser than it should be, so just mix until everything’s combined.
3. For that crumb topping, chill the butter right in the fridge until its real cold, then mix it in with the brown sugar and cinnamon. This helps keep the topping nice and crumbly instead of melting into the batter.
4. Always do a toothpick test a bit before the full time is up – ovens can vary a lot, so if your cake still looks a bit wet in the center, give it a couple more minutes before taking it out.