Once you make this incredibly moist coffee cake recipe the first time, it will be your go-to for life! With an irresistible crumb streusel topping and simple yet delicious glaze, this easy coffee cake recipe serves a crowd. The only problem is, once you taste it you won't want to share!
Prep Time25 minutesmins
Cook Time1 hourhr10 minutesmins
Cooling Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: coffee cake recipe
Servings: 20
Author: Beth
Ingredients
Crumb
3cupsall-purpose flour360 grams
2cupsbrown sugarpacked, 426 grams
2Tbspcinnamon
1 ½tspsalt
1cupunsalted buttermelted, 226 grams
Cake
3cupsall-purpose flour360 grams
2 ½tspbaking powder
1tspsalt
1cupunsalted buttersoftened, 226 grams
2cupsgranulated sugar396 grams
4largeeggs
2tspvanilla extract
1cupsour cream227 grams
½cupmilk118 ml
Glaze, optional
1cuppowdered sugar113 grams
½tspvanilla extract
2Tbspheavy cream or milk
Instructions
Crumb Topping
In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.
Cake
Preheat the oven to 350ºF. Spray a 9x13 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine.
In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes.
Beat in the eggs and vanilla extract.
Add in half of the flour mixture, beat on low speed until just combined.
Add in the sour cream and milk, beating for 30 seconds, then add in the remaining flour mixture. Beat on low until combined. Use a spatula to scrape down the bowl.
Pour half of the cake batter into the prepared pan, spread into an even layer.
Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping.
If you like cinnamon, sprinkle more cinnamon over the first layer of crumb topping. I think this helps the filling to taste more cinnamony!
Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.
Sprinkle the remaining crumb topping over the cake.
Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 20-25 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.
Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve.
Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Glaze
In a small mixing bowl combine the powdered sugar, vanilla extract, and heavy cream. Whisk until smooth and pourable.