Coffee Cake? Why Not!

Coffee cakes, as an accompaniment for coffee, are an often single layer, flavored with either fruit or cinnamon, and leavened with either baking soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. Sour cream is used in traditional American coffee cakes to both impart a tart flavor and activate baking soda used as a leavening agent.

Varieties

• American coffee cake. A variety of crumb cake (Streuselkuchen) which contains flour, sugar, butter and cinnamon granules on top.
• Applesauce cake. Applesauce cake is sometimes prepared and served as a coffee cake.
• Arany Galuska. In Hungary, there is a type of coffee cake called Arany Galuska containing walnuts and cinnamon.

How To Make Classic Coffee Cake

MAKES： 1 (9x13-inch) cake

INGREDIENTS

For the crumble topping:

Cooking spray or butter, for the baking dish

1/3 cup granulated sugar

1/3 cup packed brown sugar

2 teaspoons ground cinnamon

8 tablespoons (1 stick) unsalted butter, melted

1 cup all-purpose flour

For the cake:

8 tablespoons (1 stick) unsalted butter, at room temperature

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/4 cups full-fat sour cream

For the icing:

1 cup powdered sugar

2 tablespoons whole or 2% milk

1/2 teaspoon vanilla or almond extract

EQUIPMENT

Mixing bowls

Stand mixer or hand mixer

9x13-inch baking dish

Baking sheet

Wire cooling rack

Whisk

INSTRUCTIONS

• Heat the oven to 350°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with baking spray or butter.
• Prepare the crumble topping. Place granulated sugar, brown sugar, and cinnamon in a medium bowl and whisk to combine. Add the butter and stir to combine. Add the flour and use a fork to stir and gently toss the flour into the mixture until big, slightly floury crumbs form; set aside.
• Mix the butter, sugar, and eggs. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until fluffy and lightened in color. Add the eggs one at a time, and beat until each is incorporated. Beat in the vanilla. Stop the mixer and scrape down the sides of the bowl.
• Beat in the dry ingredients and sour cream. Place the flour, salt, baking soda, and baking powder in a medium bowl and whisk to combine. With the mixer on low speed, beat in 1/3 of the flour mixture, followed by 1/2 the sour cream. Beat in half of the remaining flour, followed by the remaining sour cream, and finish with the rest of the flour. Beat until there is no more dry flour in the batter, then increase the speed to high and beat just a few seconds until the batter is smooth and has no more lumps.
• Transfer the batter to the pan and sprinkle with the crumbs. Pour the batter into the pan and spread into an even layer. Using your hands, break up the reserved crumble mixture and sprinkle it evenly over the top.
• Bake the coffee cake for 40 to 45 minutes. Bake until the cake feels springy when you touch the middle and a toothpick inserted in the middle comes out clean, 40 to 50 minutes. If the crumbs start to get too browned and toasted before the cake is done, tent the top of the cake loosely with aluminum foil.
• Cool the cake. Transfer the baking dish to a wire rack and let the cake cool to room temperature.
• Drizzle the cake with icing. Place all the icing ingredients in a small bowl and whisk until smooth. Drizzle over the cooled cake. Let the icing set for a few minutes before cutting the cake and serving.

RECIPE NOTES

Coffee cake with a middle crumb layer: If you prefer your coffee cake with a layer of cinnamon crumble running through the middle, bake it in an 8x8-inch pan instead. Divide both the batter and the crumble in half and layer it into the pan. Place a baking sheet under the pan during baking just in case the cake rises too much and some of the batters spill over the side.

Storage: Leftovers can be kept in the pan, covered tightly with plastic wrap, and stored at room temperature for up to 4 days.