Description
A cozy and easy-to-make coffee cake with a perfect balance of sweet brown sugar and warm cinnamon, featuring a moist and tender crumb thanks to sour cream.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup packed (220g) brown sugar
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ½ cup (120ml) sour cream (or Greek yogurt as substitute)
- 2 large eggs
- 1 teaspoon vanilla extract
- Topping: ½ cup (110g) brown sugar, 1 teaspoon cinnamon, ½ cup (60g) chopped nuts (optional)
- Optional glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons (30-45ml) milk, a touch of vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch square baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate medium bowl, whisk eggs lightly. Add melted butter, brown sugar, sour cream, and vanilla extract. Stir until smooth.
- Add wet ingredients to dry ingredients. Stir gently with a wooden spoon or spatula until just combined; batter will be thick and a bit lumpy.
- In a small bowl, mix brown sugar, cinnamon, and nuts if using for the topping.
- Spoon half the batter into the pan and spread evenly. Sprinkle half the topping over the batter. Add remaining batter on top and smooth gently. Finish with remaining topping.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 30 minutes if browning too fast.
- Cool cake in pan on a rack for about 10 minutes. If desired, mix powdered sugar, milk, and vanilla to make glaze and drizzle over warm cake.
- Slice and serve warm or at room temperature.
Notes
Do not overmix the batter to avoid toughness. Use fresh baking powder for best rise. Let cake cool before glazing to prevent glaze from melting off. Cake tastes better the next day. Store leftovers in airtight container at room temperature for up to 3 days or in fridge for up to 5 days. Freeze wrapped tightly for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: brown sugar coffee cake, cinnamon coffee cake, easy breakfast cake, homemade coffee cake, moist coffee cake, cinnamon dessert