Description
This classic Coffee Cake recipe features a tender, moist crumb layered with a crunchy, cinnamon-spiced streusel topping and finished with a sweet vanilla glaze. Perfect for breakfast or brunch, this coffee cake combines buttery richness, tangy sour cream, and toasted pecans for a delightful treat that serves 16.
Ingredients
Streusel Topping
- 2/3 cup Brown Sugar
- 2/3 cup Flour
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Salt
- 8 Tablespoons (1 stick) Cold Butter (cut into small cubes)
- 1 to 1 1/2 cups Chopped Pecans
Cake Batter
- 1 cup Unsalted Butter
- 1 1/2 cups Sugar
- 3 large Eggs
- 1 Tablespoon Vanilla Extract
- 1 1/4 cups Sour Cream (full-fat)
- 2 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Vanilla Glaze
- 1 cup Powdered Sugar
- 3 Tablespoons Whole Milk
- 1 teaspoon Vanilla Extract
Instructions
- Prepare Streusel Topping: In a small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the cold butter using a pastry blender until the mixture resembles small pea-sized crumbs. Stir in the chopped pecans. For quicker prep, pulse the mixture a few times in a food processor. Place the streusel topping in the freezer to keep cold while you make the batter.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 9 x 13-inch baking pan with non-stick cooking spray to ensure easy removal of the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and sugar with an electric mixer for 4-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl frequently to ensure even mixing.
- Add Eggs, Vanilla, and Sour Cream: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until the batter is creamy and smooth.
- Fold in Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture just until combined, being careful not to overmix.
- Assemble the Cake: Pour half of the thick batter into the prepared pan and spread it evenly. A helpful tip is to grease your hands lightly and press the batter down evenly. Sprinkle half of the streusel topping over the batter. Add the remaining batter on top and spread to cover the streusel layer completely. Finish by sprinkling the remaining streusel evenly over the top.
- Bake the Cake: Bake for 38-44 minutes. Start checking doneness at 38 minutes by inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist. Once baked, remove from the oven and allow it to cool for 15 minutes in the pan.
- Make Vanilla Glaze: In a small bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth and pourable.
- Glaze and Serve: After the cake has cooled for 15 minutes, drizzle the vanilla glaze evenly over the top. Cut the cake into squares and serve warm or at room temperature for best flavor.
Notes
- You can store leftover coffee cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free version, omit the pecans in the streusel topping.
- Using full-fat sour cream adds moisture and richness; do not substitute with low-fat varieties.
- Make sure the butter in the streusel topping stays cold to achieve the perfect crumbly texture.
- The batter is thick, so using lightly greased hands to spread it helps achieve an even layer without deflating it.
