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Moist Coffee Cake Recipe

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4.1 from 72 reviews

This Moist Coffee Cake features a tender, buttery crumb layered with a cinnamon brown sugar streusel and topped with an optional sweet vanilla glaze. Perfect for breakfast or an afternoon treat, this cake combines rich flavors and a soft, moist texture that coffee lovers and dessert enthusiasts will adore.

Ingredients

Crumb

  • 3 cups (360g) all-purpose flour
  • 2 cups (426g) brown sugar, packed
  • 2 Tbsp cinnamon
  • 1 ½ tsp salt
  • 1 cup (226 grams) unsalted butter, melted

Cake

  • 3 cups (360g) all-purpose flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (396g) granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup (227g) sour cream
  • ½ cup (118ml) milk

Glaze (optional)

  • 1 cup (113g) powdered sugar
  • ½ tsp vanilla extract
  • 2 Tbsp heavy cream or milk

Instructions

  1. Prepare the Crumb: In a large bowl, mix the all-purpose flour, brown sugar, cinnamon, and salt. Stir in the melted unsalted butter until the mixture clumps together into coarse crumbs. Set aside.
  2. Mix Dry Ingredients for Cake: In another bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure even distribution of leavening agents.
  3. Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is essential for a tender texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and the sour cream with milk to the butter mixture, starting and ending with the flour mixture. Mix on low speed after each addition until just combined to avoid overmixing.
  6. Assemble the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Spread half the cake batter evenly into the pan. Sprinkle half of the crumb mixture over the batter. Add the remaining batter on top and finish with the remaining crumb mixture, gently pressing it down.
  7. Bake the Cake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover loosely with foil during the final 10-15 minutes.
  8. Prepare the Glaze (optional): While the cake cools, whisk together powdered sugar, vanilla extract, and heavy cream or milk until smooth and drizzleable.
  9. Glaze and Serve: Once the cake has cooled slightly but is still warm, drizzle the glaze evenly over the top. Allow the glaze to set for 10 minutes before slicing and serving.

Notes

  • Use room temperature ingredients for best mixing results.
  • Do not overmix the batter to maintain a tender crumb.
  • The glaze is optional but adds a lovely sweet finish.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat slices gently in the microwave for a warm treat.

Find it online: https://justsosavory.com/moist-coffee-cake-recipe/