I Love You Like Coffee Cake Yum Recipe

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line an 8x8 inch square pan with parchment, leaving some overhang for easy removal.

If using, measure and chill the cold butter for the streusel; measure and lightly toast nuts (optional) in a dry skillet for 3–4 minutes until fragrant, then cool.

Combine dry streusel ingredients

In a medium bowl, whisk together 0.5 cup flour, 0.75 cup packed light brown sugar, and 1.5 tsp ground cinnamon until evenly distributed. Stir in 0.5 cup chopped nuts if using.

Cut in butter

Add 6 tablespoons cold cubed unsalted butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until it resembles coarse crumbs with some pea-sized pieces. Refrigerate the streusel while you make the batter so it firms up slightly.

Whisk dry ingredients

In a large bowl, whisk together 2.25 cups all-purpose flour, 0.75 cup granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt.

Cream butter and wet ingredients

In a separate bowl, beat 0.5 cup softened unsalted butter with 0.25 cup vegetable oil until smooth. Add 2 large eggs one at a time, mixing after each until incorporated. Beat in 2 tsp vanilla extract.

Add sour cream and milk

Stir 1 cup sour cream (or plain Greek yogurt) into the wet mixture until smooth, then add 0.25 cup whole milk. The mixture will be thick but pourable.

Combine wet and dry

Add the wet ingredients to the dry ingredients in two additions, gently folding with a spatula until just combined. Do not overmix; stop when no dry streaks remain. The batter should be thick but spreadable.

Spread about two-thirds of the cake batter into the prepared pan and smooth the top with an offset spatula or spoon.

Sprinkle half of the chilled streusel evenly over the first layer of batter.

Spoon the remaining batter on top and spread gently to cover the streusel layer. It’s okay if a little streusel shows through.

Scatter the remaining streusel evenly over the top of the cake, pressing lightly so some adheres to the batter but keeping it crumbly on top.

Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center (avoiding a large streusel patch) comes out with a few moist crumbs but not wet batter.

If using, brush the warm top lightly with 1 tablespoon cooled strong coffee or espresso to enhance the coffee-cake flavor. Allow the cake to cool in the pan on a wire rack for 20–30 minutes.

Run a thin knife around the pan edge and lift the cake out using the parchment overhang if used. Cool another 10–15 minutes before dusting with 2 tablespoons powdered sugar, if desired. Serve warm or at room temperature.