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Coffee Cake Recipe & Video

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A slice of Coffee Cake with a steaming cup of coffee is one of life's little pleasures. This is your classic 'crumb' Coffee Cake recipe. It has a rich and buttery flavor with a soft and moist texture. But what makes this Coffee Cake so unique is the grainy crumb mixture that sits on top of the cake and runs through its center. You can serve this cake while it's still warm from the oven, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature. 

 

Coffee Cakes are the informal cakes, the ones for everyday. Although called a "Coffee" Cake, it does not necessarily contain coffee. The name more often refers to how the cake is eaten, that is, with a cup of coffee. While some coffee cakes contain yeast, this Coffee Cake is a butter cake, that is, leavened with baking powder and baking soda. Sour cream (full or reduced fat) gives this cake its rich flavor. (You can replace the sour cream with plain yogurt or crème fraiche.)

Coffee cakes are instantly recognizable by their delicious crumb topping, and for this recipe we use chopped nuts (pecans, walnuts, almonds, or hazelnuts), light brown sugar, mini chocolate chips, ground cinnamon, and a little flour. I love how the crumb mixture turns crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake.

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Cinnamon Swirl Coffee Cake

Coffee Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper.

Crumb Topping: Place the nuts on a baking sheet and bake for 8 - 10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. 

Then, in a small bowl, stir together the chopped nuts, sugar, chocolate chips, ground cinnamon and flour. Set aside.

Coffee Cake: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract. With the mixer on low speed, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Spoon half of the batter (400 grams) into the prepared pan, smoothing the top with an offset spatula or back of a spoon. Evenly sprinkle about half of the crumb topping (100 grams) on top of the batter. Cover with the remaining batter and then sprinkle with the remaining crumb topping. Bake for about 40 - 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and place on a wire rack. Let cool for about 10 minutes before releasing the sides of the pan.

Serve warm or at room temperature. The cake can be covered and stored at room temperature for about 2 to 3 days, or it can be frozen for one month.

Makes one - 9 inch (23 cm) cake.

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Crumb Topping:

1 cup (100 grams) pecans or walnuts

1/4 cup (50 grams) firmly packed light brown sugar

1/3 cup (60 grams) mini semi sweet chocolate chips

3/4 teaspoon ground cinnamon

1 tablespoon (10 grams) all purpose flour

Coffee Cake:

1 2/3 cups (215 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) fine kosher salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

2 large eggs (100 grams out of shell), at room temperature

1 teaspoon (4 grams) pure vanilla extract

3/4 cup (180 grams) sour cream or plain yogurt (full or reduced fat), at room temperature

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