There’s something undeniably comforting about a slice of coffee cake paired with a steaming cup of coffee or tea. With its moist, buttery base and sweet, crumbly streusel topping, coffee cake has become a timeless favorite in households worldwide. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a sweet treat, coffee cake with streusel topping is a go-to dessert that never disappoints.
In this comprehensive guide, we’ll explore every detail you need to know to make the perfect coffee cake with streusel topping. From selecting the finest ingredients to mastering the art of the crumbly topping, we’ve got you covered. Let’s dive in!
What is Coffee Cake?
Coffee cake is a term used to describe a variety of cakes that are traditionally served alongside coffee. Despite its name, coffee cake doesn’t always contain coffee as an ingredient. Instead, it’s designed to complement your favorite cup of java. The defining features of coffee cake are its soft, moist texture and the irresistible streusel topping made with a blend of butter, sugar, flour, and spices like cinnamon.
Ingredients for Coffee Cake with Streusel Topping
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1/4 cup whole milk
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar (light or dark)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 6 tablespoons unsalted butter (cold, cubed)
Step-by-Step Preparation
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or a 9-inch round cake pan with butter or nonstick spray. Line the bottom with parchment paper for easy removal.
2. Make the Streusel Topping
- In a medium bowl, combine the flour, brown sugar, cinnamon, and nutmeg.
- Add the cold, cubed butter to the mixture.
- Using a pastry cutter or your fingers, mix until the butter is incorporated and the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
4. Cream the Butter and Sugar
- In a separate bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients to avoid overmixing.
- Mix until just combined; the batter will be thick.
6. Assemble the Cake
- Spread half of the batter evenly into the prepared pan.
- Sprinkle a thin layer of the streusel topping over the batter.
- Spoon the remaining batter on top and smooth it out with a spatula.
- Top with the remaining streusel mixture, pressing lightly to ensure it adheres.
7. Bake
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Tips for Success
- Use Cold Butter for the Streusel: This ensures the topping stays crumbly and doesn’t melt into the batter.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake. Mix until just combined.
- Layer the Streusel: Adding a layer of streusel in the middle creates a delightful ribbon of flavor.
- Test for Doneness: Since oven temperatures can vary, start checking the cake a few minutes early.
Variations to Try
1. Add Fruits
Fold in a cup of fresh or frozen berries, such as blueberries or raspberries, into the batter for a fruity twist.
2. Nutty Streusel
Add chopped pecans or walnuts to the streusel topping for extra crunch.
3. Spiced Cake Base
Incorporate ground cinnamon or cardamom into the cake batter for added warmth.
4. Glazed Finish
Drizzle a simple vanilla glaze over the cooled cake for a touch of elegance.
Serving Suggestions
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a freshly brewed cup of coffee, tea, or even hot cocoa for the ultimate treat.
- Slice into squares or wedges and pack as a delightful snack for picnics or lunchboxes.
Storing and Reheating
- At Room Temperature: Store the cake in an airtight container for up to 3 days.
- In the Refrigerator: Extend its freshness by refrigerating it for up to a week.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat in the oven for a few minutes to restore its texture.
Why You’ll Love This Recipe
This coffee cake with streusel topping is the perfect balance of moist, tender cake and crumbly, buttery topping. Its versatility allows you to enjoy it as a breakfast treat, an afternoon snack, or a dessert. The ingredients are simple, the steps are easy to follow, and the results are guaranteed to impress.
So why wait? Gather your ingredients and bake this delightful coffee cake with streusel topping today. Your taste buds will thank you!
Coffee Cake with Streusel Topping Recipe
Description
A moist and buttery coffee cake topped with a crunchy cinnamon streusel, perfect for breakfast, brunch, or dessert. This crowd-pleaser is easy to make and pairs wonderfully with a warm cup of coffee or tea.
Ingredients
For the Cake Base:
For the Streusel Topping:
Optional Glaze (for Drizzling):
Instructions
Prepare the Streusel
- In a bowl, mix brown sugar, flour, cinnamon, and nutmeg.
- Add cubed butter and rub with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Set aside.
Preheat and Prepare Baking Pan
Preheat the oven to 180°C. Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
Mix Dry Ingredients
In a medium bowl, sift together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
In a large mixing bowl, cream softened butter and sugar using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add Eggs, Sour Cream, and Vanilla
Beat in eggs one at a time, followed by sour cream and vanilla extract, mixing until smooth.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Assemble the Cake
- Pour half the batter into the prepared pan and spread evenly. Sprinkle half the streusel topping over the batter.
- Add the remaining batter and spread gently, then top with the remaining streusel.
Bake
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before serving.
Optional Glaze
Mix powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over the cooled cake before slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 506.2kcal
- % Daily Value *
- Total Fat 24.28g38%
- Saturated Fat 14.22g72%
- Trans Fat 0.18g
- Cholesterol 99.87mg34%
- Sodium 281.31mg12%
- Potassium 105.94mg4%
- Total Carbohydrate 67.69g23%
- Dietary Fiber 1.07g5%
- Sugars 40.46g
- Protein 5.67g12%
- Vitamin A 201.2 IU
- Vitamin C 0.21 mg
- Calcium 122.68 mg
- Iron 2.01 mg
- Vitamin D 0.23 IU
- Vitamin E 0.8 IU
- Vitamin K 2.15 mcg
- Thiamin 0.28 mg
- Riboflavin 0.27 mg
- Niacin 2.08 mg
- Vitamin B6 0.04 mg
- Folate 17.04 mcg
- Vitamin B12 0.18 mcg
- Phosphorus 174.38 mg
- Magnesium 13.47 mg
- Zinc 0.49 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Variations: Add chopped nuts (walnuts or pecans) to the streusel for extra crunch.
- Tip: For a richer flavor, substitute some of the granulated sugar in the cake batter with brown sugar.
