Coffee Cake
This coffee cake is light and flavorful – it’s perfect for breakfast… or a late-night snack (i.e. another favorite of mine).
INGREDIENTS
- 12 tbsp unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 extra large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising) – I use Softasilk
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
STREUSEL
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp cold unsalted butter, cubed
GLAZE
- 1 cup confectioners’ sugar
- 1 tbsp milk (start with this, add more if necessary)
- 1/4 tsp pure vanilla extract
HOW TO MAKE IT
- Grease and flour a 10″ tube pan
- Using an electric mixer, cream the butter and sugar for 4 or 5 minutes
- Add in the eggs, 1 at a time
- Add in the vanilla and sour cream
- In a separate bowl, mix the cake flour, baking powder and baking soda
- Reduce the mixer to low and add the flour mixture in with the wet ingredients – mix until smooth
STREUSEL
- Mix the brown sugar, flour, cinnamon and salt and butter together with your hands until it forms a moist, but crumbly, mixture
- Pour half of the batter into the pan and smooth it out with a spatula
- Evenly sprinkle 3/4 cup of the streusel over the batter
- Pour the rest of the batter over the streusel, smooth it out and sprinkle the remaining streusel on top
- Bake for 50-60 minutes at 350°F
- Transfer the cake (streusel side up) onto a cooling rack and top off with the glaze
GLAZE
- Combine the confectioners sugar, milk and vanilla and whisk – add in milk 1 tbsp at a time until you reach your desired consistency (you want the glaze to be runny)
- Drizzle over the baked cake with a spoon
