The Best Coffee Cake Recipe: Irresistibly Moist and Flavorful
This is the best coffee cake recipe, delivering an irresistibly moist and flavorful cake with a delightful streusel topping. Perfect for breakfast, brunch, or dessert, this cake is a guaranteed crowd-pleaser.
Equipment
- tube pan, bundt pan, or 9x9 square baking pan
- bowl
- wire rack
- baking sheet
- saucepan
Ingredients
Cake
- 1.5 sticks unsalted butter room temperature
- 1.5 cups granulated sugar None
- 3 large eggs room temperature
- 1.5 teaspoons vanilla extract None
- 1.5 cups sour cream full fat
- 2.5 cups cake flour None
- 2 teaspoons baking powder None
- 0.5 teaspoon baking soda None
- 0.5 teaspoon salt None
Streusel
- 0.5 cup brown sugar None
- 1 cup all-purpose flour None
- 3 teaspoons ground cinnamon None
- 0.5 teaspoon salt None
- 6 tablespoons butter melted and cooled slightly
- 0.75 cup chopped walnuts or pecans optional
Glaze
- 1 cup confectioners' sugar None
- 2 tablespoons milk or heavy cream None
- 0.25 teaspoon pure vanilla extract None
Optional Caramel Rum Sauce
- 1 cup brown sugar None
- 0.5 cup butter None
- 0.25 cup full cream milk None
- 1 cup powdered sugar None
- 1 tablespoon dark rum None
- 1 pinch salt None
Instructions
None
- Preheat your oven to 350°F and prepare your chosen pan by greasing and flouring it.
- Combine streusel ingredients in a bowl until a coarse crumble forms. Refrigerate this topping while you prepare the cake batter.
- Whisk together the cake flour, baking powder, baking soda, and salt in a bowl.
- In a separate large bowl, cream together the butter and granulated sugar for 4-5 minutes until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides and bottom of the bowl.
- Spread half the batter into the prepared pan. Sprinkle about ¾ of the streusel topping over the batter, then spread the remaining batter on top. Finish by topping with the remaining streusel and gently pressing it down.
- Bake for 50-60 minutes, or until a tester inserted into the center comes out clean. Cover with foil if the edges brown too quickly.
- Let the cake cool in the pan on a wire rack for 30 minutes before removing it from the pan (if using a tube pan). Allow it to cool completely.
- Whisk together the confectioners' sugar, milk, and vanilla extract until a smooth glaze forms. Adjust milk for desired consistency.
- Drizzle the glaze over the completely cooled cake, slice, and serve.
Caramel Rum Sauce
- Heat brown sugar, butter, and milk in a saucepan until it boils.
- Whisk in powdered sugar and rum. Cool the sauce until it thickens.
Notes
Cake flour is recommended for the softest texture; all-purpose flour can be substituted. Full-fat sour cream is essential for moisture, but full-fat Greek yogurt can be used as a substitute. This cake contains no coffee; the name refers to its traditional pairing with coffee. Store wrapped tightly at room temperature for a few days, or in the refrigerator for 3-5 days. For longer storage, freeze for up to 6 months before glazing. Thaw individual slices in the microwave for 30 seconds or loaves at room temperature overnight.