I baked a super moist coffee cake featuring a tender crumb and an irresistible brown sugar cinnamon topping. The rich sour cream base blends seamlessly with spiced, sweet crumbs, turning simple ingredients into a delightful treat. Every bite evokes warm nostalgia, ideal for any meal, whether breakfast or dinner.

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I’ve been working on a recipe that I think you’ll really enjoy. This coffee cake has become one of my favorites because it’s super moist and full of flavor.

I’ve combined 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 cup unsalted butter with a large egg, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 3/4 cup sour cream to create a batter that’s light yet satisfying. I also add 1/2 tsp vanilla extract which gives it a subtle richness.

The crumb topping is a mix of 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1-2 tsp ground cinnamon, and 3 tbsp melted unsalted butter. It’s a little twist on the classic approach that makes it stand out from other spiced coffee cake recipes.

I promise every bite feels like a delightful surprise without being overly sweet. Enjoy making this in your own Dutch Oven or however you like!

Why I Like this Recipe

I love this coffee cake for many reason. First, it always comes out super moist and tasty which makes me feel like i really put my heart in baking it. I also really like the brown sugar and cinnamon crumb topping because its sweet and crunchy and gives a cool texture contrast to the soft cake. Another thing that makes this recipe my favorite is how simple it is; even if I’m a bit clumsy in the kitchen, i can follow the steps without too many problems. Finally, i appreciate the balance of flavors, because the slight tang from the sour cream mixed with the rich butter and sugar makes every bite comforting and delicious.

Ingredients

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All-purpose flour: It supplies structure and carbohydrates but offers little fiber.
Sugar: It makes the cake sweet and helps with browning nicely.
Unsalted butter: Adds richness and moisture giving the cake a tender crumb.
Egg: Provides protein and acts as a bindin agent for the batter.
Sour cream: Contributes tanginess and moisture making the cake dense yet soft.
Brown sugar: Enhances flavor with a slightly caramel taste and cinnamon feel.
Baking soda and powder: Help the cake rise and keep the texture light.
Vanilla extract: Adds a warm aroma that makes flavor more balanced.
Cinnamon: Offers warmth and spice, turning ordinary sweetness into magic.

Ingredient Quantities

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 cup sour cream (you can use buttermilk if you prefer)

1/2 tsp vanilla extract

For the crumb topping: 1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1-2 tsp ground cinnamon

3 tbsp unsalted butter, melted

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch cake pan so the cake wont stick.

2. In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt.

3. In a separate bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until smooth, then beat in 1 large egg and 1/2 tsp vanilla extract.

4. Stir in 3/4 cup sour cream slowly into the butter mixture, mixing until all ingredients are well combined.

5. Gradually add the dry ingredients to the wet mixture and gently stir until just incorporated, trying not to overmix it.

6. Pour the batter into the prepared pan and smooth out the top using a spatula.

7. For the crumb topping, in a small bowl combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1-2 tsp ground cinnamon.

8. Mix the melted 3 tbsp unsalted butter into the crumb mixture until it forms clumps then sprinkle it evenly over the batter in the pan.

9. Place the pan in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for about 10 minutes then carefully remove it to a cooling rack and serve when it has cooled down a bit.

Equipment Needed

1. Oven – you’ll need to preheat it to 350°F for baking your cake.
2. 9-inch Cake Pan – this is what you use, and remember to grease it well so the cake wont stick.
3. Mixing Bowls – a large bowl for sifting the dry ingredients, a separate bowl for creaming the butter and sugar, and a small bowl for making the crumb topping.
4. Measuring Cups and Spoons – essential for getting all your ingredients measured correctly.
5. Sifter – used in the large bowl to sift together the dry ingredients.
6. Electric Mixer or Hand Whisk – to cream the butter and sugar until smooth; an electric mixer makes things easier, but you can use a whisk if needed.
7. Spatula – helpful for gently mixing the batter and for smoothing out the top before adding the crumb topping.
8. Cooling Rack – once your cake comes out of the oven, you need it to cool properly.

FAQ

Q: Can I use buttermilk instead of sour cream?

A: Yeah, you can and it'll add a nice tangy flavor to your cake. Just use the same measure as the sour cream.

Q: Do I need to cream the butter and sugar first?

A: Yes, creaming them helps mix air into the batter which makes the cake fluffier. If you skip this step, your cake might turn out denser.

Q: How can I adjust the cinnamon in the crumb topping?

A: If you love a spicier kick, go ahead and add up to 2 tsp of cinnamon. Just keep tasting as you mix it in so it's not too overpowering.

Q: What’s the best way to store leftover coffee cake?

A: Wrap it up tightly in plastic wrap or store it in an airtight container in the fridge. When you’re ready to eat, let it come to room temperature or warm it a bit in the microwave.

Q: Can I freeze the cake?

A: Yep, you can freeze it. Just make sure it’s well wrapped or in a sealed bag to keep it from drying out, and it'll last for up to 2 months.

The BEST Coffee Cake Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter, just reduce the extra salt in the recipe
You can swap sour cream with plain yogurt or buttermilk if thats what you have on hand
Instead of brown sugar in the crumb topping, try using white sugar mixed with a little molasses to get that rich flavor
If you want a healthier option, whole wheat flour can replace all-purpose flour though it might make the texture a bit denser

Pro Tips

1. Make sure all your ingredients, especially the sour cream and butter, are at room temperature before you start mixin—this helps everything combine smoother and keeps your cake nice and light.
2. Be really gentle when you fold in your dry ingredients; overmixing can make your cake turn out tough so just stir until you see no more flour pockets.
3. For an extra exciting crumb topping, try adjusting the amount of cinnamon depending on your taste; a bit more can give you a spicier kick that contrasts nicely with the sweet cake.
4. If you ever decide to swap sour cream with buttermilk, do it gradually and be flexible with your measurements, since it might change the texture a little bit and you wanna make sure it bakes just right.