Coffee Cake Recipe
Do you love Starbucks coffee cake? This version Coffee Cake Recipe even better. Buttery soft cake with crispy crumbs and a cinnamon sugar band in the middle. Pour yourself a cup of coffee and dive in!
Ingredients for Coffee Cake Recipe:
For the crumble filling:
1 cup (150 g) brown sugar, packed.
1 cup (96 g) all-purpose flour
1 teaspoon ground cinnamon
pinch of kosher salt
1/2 cup (113 g) unsalted butter, very smooth
For the cinnamon layer:
1/4 cup (50 g) sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
For the cake batter:
3 cups (384 g) all-purpose flour
2 1/4 cups (450 g) sugar
3/4 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (227 g) unsalted butter, very smooth
1 cup (227 g) sour cream
1/4 cup whole milk
4 large eggs
1 tablespoon vanilla extract
Method:
Heat the oven and prepare the pan: Preheat oven to 350 ° F and butter or drizzle in 9×13 inch pan.
Make the streusel layer: Mix flour, brown sugar, cinnamon and salt in a small bowl. Use a fork to mash the butter into the mixture until fully combined and crumbled.
Make the cinnamon layer: In another small bowl, combine the sugar, flour and cinnamon. Set both aside.
Make the dough: In your mixing bowl, add flour, sugar, yeast, baking powder and kosher salt. Using the paddle attachment for your stand mixer, stir over low heat to combine.
Add the softened butter and beat on medium-low speed for 2-3 minutes, or until all the butter is mixed and the mixture resembles wet sand.
Combine the wet ingredients and finish the batter: In a medium bowl, mix the sour cream, milk, eggs and vanilla until everything is well combined. Add the mixture to the dry ingredients. Beat the batter at medium speed until you get a smooth batter. A few small lumps are perfectly fine.
Prepare the cake: Spread half of the batter in the prepared pan. Sprinkle the sugar-cinnamon layer evenly over the batter. Spread the remaining batter on top (this requires a little patience as the batter likes to lift the layer of sugar and cinnamon). Cover the last layer of dough with the crumb mixture.
Bake the cake: Bake for 55 minutes or until the toothpick inserted in the centre comes out clean. Chill on a rack for 1 hour (or until the cake has reached room temperature) before serving.
Save the cake: You can make this cake a day or two ahead. Remove the cake from the pan and cover with plastic wrap. Leave it on the counter. To freeze the cake, wrap it in plastic, followed by aluminium foil.
Note:
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