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Coffee Cake

Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Coffee Cake

Ingredients

for 5 servings

Cake mix

  • 2 ¼ cups all purpose flour (310 g)
  • ¼ cup cornstarch (30 g)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter (170 g), room temperature
  • ½ cup brown sugar (100 g)
  • 1 cup granulated sugar (200 g)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract, optional
  • 1 cup sour cream (240 mL), or yogurt

Streusel

  • ⅔ cup light brown sugar (135 g), lightly packed
  • 1 cup all purpose flour (125 g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg, optional
  • ½ cup unsalted butter (115 g), cut into cubes, kept at room temperature

Cinnamon filling

  • ¾ cup brown sugar (150 g)
  • ¼ cup all purpose flour (30 g)
  • 2 ½ teaspoons ground cinnamon

Extra Topping

  • 1 scoop vanilla ice cream

Nutrition Info

  • Calories 1263
  • Fat 58g
  • Carbs 171g
  • Fiber 3g
  • Sugar 93g
  • Protein 15g

Estimated values based on one serving size.

Preparation

  1. For the cinnamon filling:
  2. In a bowl, whisk together brown sugar, flour, cinnamon then set aside.
  3. For the streusel topping:
  4. Add brown sugar, cinnamon, flour, and nutmeg (optional) into a medium bowl. Whisk together, then add the cubed butter (room temperature is preferred).
  5. Use clean hands to break the butter into the dry mixture. Once the mixture is well combined into a crumble then you can set the bowl aside.
  6. Cake
  7. Preheat the oven to 350°F, and parchment line or grease a cake pan of your choice then set aside.
  8. Sift the flour, cornstarch, salt, and baking powder into a large bowl, whisk together, then set aside.
  9. Beat the butter, and the granulated sugar in a stand mixer or electric hand mixer until light & fluffy, add brown sugar then mix on high. Pour in the vanilla extract, almond extract (optional), and the eggs one at a time while mixing on low. Scrape the sides of the bowl down then mix in sour cream or yogurt until well combined.
  10. Add the dry mixture into the wet mixture, then combine until a smooth batter forms..
  11. Pour half of the cake mixture into the greased or parchment lined pan then smooth it out. Sprinkling the cinnamon filling on top from the edges to the center. Layer over the cinnamon topping with the leftover cake batter then top with the streusel crumble. Bake for 45-50 minutes, testing doneness with a toothpick.
  12. Top cake with vanilla ice cream (optional) and serve.

Ingredients

for 5 servings

Cake mix

  • 2 ¼ cups all purpose flour (310 g)
  • ¼ cup cornstarch (30 g)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter (170 g), room temperature
  • ½ cup brown sugar (100 g)
  • 1 cup granulated sugar (200 g)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract, optional
  • 1 cup sour cream (240 mL), or yogurt

Streusel

  • ⅔ cup light brown sugar (135 g), lightly packed
  • 1 cup all purpose flour (125 g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg, optional
  • ½ cup unsalted butter (115 g), cut into cubes, kept at room temperature

Cinnamon filling

  • ¾ cup brown sugar (150 g)
  • ¼ cup all purpose flour (30 g)
  • 2 ½ teaspoons ground cinnamon

Extra Topping

  • 1 scoop vanilla ice cream

Nutrition Info

  • Calories 1263
  • Fat 58g
  • Carbs 171g
  • Fiber 3g
  • Sugar 93g
  • Protein 15g

Estimated values based on one serving size.

Preparation

  1. For the cinnamon filling:
  2. In a bowl, whisk together brown sugar, flour, cinnamon then set aside.
  3. For the streusel topping:
  4. Add brown sugar, cinnamon, flour, and nutmeg (optional) into a medium bowl. Whisk together, then add the cubed butter (room temperature is preferred).
  5. Use clean hands to break the butter into the dry mixture. Once the mixture is well combined into a crumble then you can set the bowl aside.
  6. Cake
  7. Preheat the oven to 350°F, and parchment line or grease a cake pan of your choice then set aside.
  8. Sift the flour, cornstarch, salt, and baking powder into a large bowl, whisk together, then set aside.
  9. Beat the butter, and the granulated sugar in a stand mixer or electric hand mixer until light & fluffy, add brown sugar then mix on high. Pour in the vanilla extract, almond extract (optional), and the eggs one at a time while mixing on low. Scrape the sides of the bowl down then mix in sour cream or yogurt until well combined.
  10. Add the dry mixture into the wet mixture, then combine until a smooth batter forms..
  11. Pour half of the cake mixture into the greased or parchment lined pan then smooth it out. Sprinkling the cinnamon filling on top from the edges to the center. Layer over the cinnamon topping with the leftover cake batter then top with the streusel crumble. Bake for 45-50 minutes, testing doneness with a toothpick.
  12. Top cake with vanilla ice cream (optional) and serve.

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