The BEST Coffee Cake Recipe

Ingredients

• 147 g Light Brown Sugar (packed; for cinnamon filling)
• 30 g All-Purpose Flour (for cinnamon filling; gives structure)
• 2 tsp Ground Cinnamon (for cinnamon filling)
• 90 g All-Purpose Flour (for streusel topping)
• 110 g Light Brown Sugar (for streusel topping)
• 2 tsp Ground Cinnamon (for streusel topping)
• 0.25 tsp Salt (for streusel topping; enhances flavor)
• 85 g Unsalted Butter (cold, cut into small pieces for streusel)
• 210 g All-Purpose Flour (for cake batter)
• 0.75 tsp Salt (for cake batter)
• 2 tsp Baking Powder (leavening agent)
• 142 g Unsalted Butter (room temperature, softened for creaming)
• 150 g Granulated Sugar (sweetens and softens cake)
• 55 g Light Brown Sugar (adds caramel flavor)
• 2 Eggs (large, room temperature)
• 160 g Sour Cream (room temperature; adds tenderness and tang)
• 2 tsp Vanilla Extract (flavor for batter)
• 120 g Powdered Sugar (for optional glaze; sifted)
• 0.5 tsp Vanilla Extract (for glaze)
• 15 g Milk (adjust glaze consistency; up to 30 g)

Instructions

1. Make Cinnamon Filling

   In a small bowl combine 147 g light brown sugar, 30 g all‑purpose flour, 2 tsp ground cinnamon, and any optional spices. Mix until fully incorporated.

   Time: PT5M

2. Make Streusel Topping

   In a medium bowl whisk together 90 g flour, 110 g light brown sugar, 2 tsp cinnamon, and 0.25 tsp salt. Add 85 g cold butter cut into small pieces and use clean fingers (or a fork) to work the butter into the dry mixture until it resembles wet sand with small crumbs.

   Time: PT10M

3. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Combine Dry Ingredients for Batter

   In a separate medium bowl whisk together 210 g flour, 0.75 tsp salt, and 2 tsp baking powder. Set aside.

   Time: PT5M

5. Cream Butter

   Using a stand mixer on low speed, cream 142 g softened butter for about 2 minutes until smooth and free of lumps.

   Time: PT2M

6. Add Sugars and Beat

   Add 150 g granulated sugar and 55 g light brown sugar to the creamed butter. Beat on medium speed for 3 minutes, scraping down the bowl halfway, until the mixture is light and fluffy.

   Time: PT3M

7. Incorporate Eggs

   Add the two eggs one at a time, allowing each to fully incorporate before adding the next. Scrape the bowl as needed.

   Time: PT2M

8. Add Sour Cream and Vanilla

   Mix in 160 g room‑temperature sour cream and 2 tsp vanilla extract until the batter is smooth.

   Time: PT2M

9. Combine Wet and Dry Mixtures

   Turn the mixer to low speed and add the dry ingredient mixture to the wet batter. Mix until just combined; a few flour streaks are okay. Finish mixing by hand with a spatula until no dry flour remains.

   Time: PT3M

10. Assemble Cake in Pan

    Line an 8×8‑inch pan with parchment paper. Pour half of the batter into the pan, spread evenly. Drop the prepared cinnamon filling over the batter and gently spread with a clean hand or offset spatula. Top with the remaining batter, smoothing the surface. Sprinkle the streusel evenly, avoiding the very center.

    Time: PT5M

11. Bake

    Bake at 350°F (175°C) for about 55 minutes, or until a skewer inserted into the center comes out clean.

    Time: PT55M

    Temperature: 350°F

12. Cool Slightly

    Allow the cake to cool in the pan on a rack for 10 minutes before removing the parchment.

    Time: PT10M

13. Prepare Vanilla Glaze (Optional)

    In a small bowl whisk together 120 g powdered sugar, 0.5 tsp vanilla extract, and 15 g milk (add more milk a teaspoon at a time) until smooth and drizzle‑able.

    Time: PT3M

14. Finish and Serve

    Drizzle the glaze over the cooled cake, remove the parchment paper, cut into squares and serve.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

6 g

Carbohydrates

80 g

Fat

30 g

Fiber

1 g