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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).  


  • 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
    • 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
    • 1 cup confectioners’ sugar
    • 1 tbsp milk (start with this, add more if necessary)
    • 1/4 tsp pure vanilla extract


  • 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
    • 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
    • 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