Coffee Cake Recipe
Make Coffee Cake Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Batter
Streusel Topping
Glaze (optional)
Method
Cake Batter
- 1
Prep oven and pan
Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch square baking pan or line it with parchment paper, leaving an overhang for easy removal.
- 2
Combine dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly distributed.
- 3
Cream butter and sugar
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed for about 2–3 minutes until light and fluffy.
- 4
Add eggs and flavor
Beat in 2 large eggs one at a time, mixing well after each addition. Scrape down the bowl and add 1 tsp vanilla extract.
- 5
Incorporate dry and wet
With the mixer on low speed, add the dry flour mixture in three additions alternately with 1 cup sour cream (or plain yogurt) and 1/4 cup milk, beginning and ending with the dry ingredients. Mix just until combined — do not overmix.
- 6
Transfer to pan
Scrape the batter into the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon.
Streusel Topping
- 7
Make streusel
In a medium bowl, combine 3/4 cup packed light brown sugar, 1/2 cup all-purpose flour, and 1 tsp ground cinnamon. Add 4 tbsp cold cubed unsalted butter and use a pastry cutter, two forks, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
- 8
Baking and Finishing
- 9
Bake
Bake in the preheated 350°F (175°C) oven for 30–40 minutes, until the top is golden and a toothpick inserted into the center (avoiding streusel clusters) comes out with a few moist crumbs but not wet batter. If the streusel browns too quickly, tent the pan loosely with foil during the last 10 minutes.
- 10
- 11
- 12
Glaze and serve
Drizzle the glaze over the cooled cake with a spoon or fork. Let the glaze set for 10–15 minutes, then slice into squares and serve. Store leftovers covered at room temperature for up to 2 days or refrigerated up to 5 days.
