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5 from 3 votes

Coffee Cake

Classic Sour Cream Coffee Cake-a tender vanilla cake that is layered with a generous amount of cinnamon streusel, and finished with a drizzle of vanilla glaze. Enjoy for breakfast, brunch, or dessert!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 16
Calories: 611kcal

Ingredients

For the streusel topping:

  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups brown sugar, packed
  • 1 teaspoon kosher salt
  • 2 tablespoons ground cinnamon
  • 1 cup unsalted butter, melted

For the cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 1/2 cups sour cream, at room temperature
  • 1 tablespoon vanilla extract

For the vanilla glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons milk or heavy cream
  • 1/4 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan with nonstick cooking spray and set aside.
  • To make the streusel, in a medium bowl, mix together the flour, brown sugar, salt, cinnamon, and melted butter until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. You want it to be crumbly. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer or using a hand mixer, cream the butter and sugar together until creamy and smooth, about 2 minutes. You might need to stop the mixer and scrape down the sides of the bowl with a spatula.
  • With the mixer on medium speed, add 1 egg at a time and beat until combined. Mix in the sour cream and vanilla extract. Scrape down the sides and the bottom of the bowl with a spatula as needed.
  • Turn off the mixer and add in all of the dry ingredients. Mix on low until just combined. Do not overmix. It is ok if there are still a few streaks of flour.
  • Spread half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining half of the batter evenly on top with a spatula. Sprinkle the remaining streusel over the batter.
  • Bake for 50 to 60 minutes or until a toothpick can be inserted into the center and comes out clean. Remove from the oven. Let the cake cool completely.
  • To make the glaze, in a medium bowl, whisk together the confectioners’ sugar, milk, and vanilla until smooth.
  • Drizzle the cooled coffee cake with the glaze. Cut the cake into squares and serve.

Nutrition

Calories: 611kcal | Carbohydrates: 83g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 386mg | Potassium: 187mg | Fiber: 2g | Sugar: 38g | Vitamin A: 909IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg