Classic Coffee Cake

mariasmenu.com/cake/classic-coffee-cake

December 1, 2020

The season of cakes and cookies is here!

1/5
Let me start the season with a classic cake recipe… Classic Coffee Cake. If you are a
regular here, you might have noticed my love for crumb cakes.

I was eager to bake a crumb cake in my new oven and tried this one. It came out beautiful,
even if I say so myself.

Save

2/5
I strongly recommend you to try this cake for a number of reasons… first and foremost it
has a beautiful crumb, then it has a cinnamon ribbon going through the middle and not to
forget the buttery vanilla cake with tender crumbs.

It's perfect if you are having guests for the evening or add some whipped cream/ ice
cream and you have a great dessert as well. All in all, it's a fab cake ;)

If you like Cinnamon check out this Cinnamon Tea Cake, Cinnamon Roll Cake and if you
like Crumb cakes, check out this Jam Crumb Cake, Lemon And Raspberry Crumb Cake,
Apple Cinnamon Crumb Cake

Btw, I hope you have already soaked the fruits for Christmas Cake…

Here is the recipe…

Recipe from here

Better than starbucks Classic Coffee Cake. This Cinnamon

flavored cake has a beautiful crumb with a cinnamon
ribbon in the middle and moist vanilla cake with tender
crumbs.
Print Pin
Course: Bake, Baking
Keyword: Baking, Baking, Cakes, Dessert, Teatime,
Breakfast,
Author: Maria Jose Martin

Ingredients
For the streusel topping:
1 cup Brown sugar, packed
1 cup Plain flour
1 tsp Ground cinnamon
A Pinch Of salt
1/2 cup (113 gms) Unsalted butter, very soft
For the cinnamon layer:
1/4 cup Sugar
1 tbsp Plain flour
1/2 tsp Ground cinnamon
For the cake batter:
3 cups Plain flour
2 1/4 cups Sugar
3/4 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 cup (227 gms) Unsalted butter, very soft
1 cup (227g ) Sour cream ((refer notes for substitute))

3/5
 1/4 cup Whole milk
4 Large eggs
1 tbsp Vanilla extract

Instructions
Heat the oven and prepare the pan: Preheat the oven to 350°F and butter or spray a
9×13 inch pan.
Make the streusel layer: In a small bowl combine flour, brown sugar, cinnamon, and
salt. Use a fork to mash the butter into the mixture until completely combined and
crumbly.
Make the cinnamon layer: In another
small bowl, combine sugar, flour, and
cinnamon. Set both to the side.
For the batter: In the bowl of your
mixer, add flour, sugar, baking
powder, baking soda, and kosher salt.
Using the paddle attachment for your
stand mixer, stir on low to combine.
Add the softened butter and beat on
medium-low speed for 2-3 minutes, or
until all of the butter is mixed in and
the mixture resembles moist sand.
Combine wet ingredients and finish
the batter: In a medium bowl, whisk
together the sour cream, milk, eggs,
and vanilla until combined.
Add the mixture to the dry
ingredients. Beat the batter on
medium speed until you get a smooth
batter. A few small lumps are totally
fine.
Prepare the cake: Spread half of the
batter into the prepared pan. Sprinkle
the cinnamon-sugar layer over the top
of the batter in an even layer. Spread
the remaining batter over the top (this
does require some patience since the
batter likes to lift off the cinnamon-
sugar layer).
Top the final layer of batter with the
crumble mixture. Bake the cake: Bake for 55 minutes or until a toothpick inserted in
the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to
room temperature) before serving.

4/5
 Store the cake: You can make this
cake a day or two in advance. Remove
the cake from the pan and cover with
plastic wrap. Keep it on the counter.
To freeze the cake, wrap it in plastic,
followed by foil.

Notes
I made only half the qty of the above-mentioned recipe. I used an eight-inch square tin to
make half qty. Half qty of baking powder is 3/8 tsp. I used the sour cream straight from
the fridge. To substitute sour cream, you can use the same qty full-fat yogurt. I covered
the cake loosely with al. foil halfway through baking, to prevent over-browning. Adjust the
baking time according to your oven settings.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging
#mariasmenu

5/5