Coffee Cake
Super moist coffee cake filled with a buttery cinnamon-sugar filling, topped with a sweet, crunchy crumble topping, and drizzled with a creamy cream cheese frosting.
Servings: 9 servings
Ingredients
For the Crumb Topping
- 2/3 cup packed light brown sugar (See note)
- 3/4 cup all-purpose flour
- 2 1/2 tsp ground cinnamon
- 6 Tbsp cold unsalted buter cubed
For the Cinnamon-Sugar Filling
- 3/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 2 tsp ground cinnamon
For the Cake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, at room temperature, cut into cubes
- 2 tsp vanilla bean paste or use pure vanilla extract
- 2 large eggs at room temperature
- 1 cup sour cream at room temperature
For the Cream Cheese Glaze
- 4 oz cream cheese at room temperature
- 1/4 cup unsalted buter at room temperature
- 1 1/2 cups powdered sugar
- 1 tsp pure vanilla extract
Instructions
For the Crumb Topping
- Combine brown sugar, flour, and cinnamon in a medium bowl. Using a pastry cutter, 2 forks, or your fingers, cut the cold butter into the flour mixture until it resembles pea-sized crumbs. Chill until ready to use.
For the Cinnamon-Sugar Filling
- Combine brown sugar, flour, and cinnamon in a small bowl; set aside.
For the Cake
- Preheat oven to 350°F. Line a 9-inch square pan with parchment paper.
- Combine flour, sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed to combine.
- Add the butter and mix on low speed until the mixture resembles wet sand. Beat in vanilla; beat in eggs, one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed.
- Add sour cream, and mix on low speed until fully combined and batter is thick, scraping down the bowl as needed.
- Transfer half of the cake batter to prepared pan and spread into an even layer. Sprinkle evenly with cinnamon-sugar filling; top with remaining batter, spreading into an even layer.
- Evenly sprinkle crumbs over batter, pressing gently to adhere. Bake 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool cake completely in pan; top with glaze, slice, and serve.
For the Cream Cheese Glaze
- Beat cream cheese and butter in a microwave-safe bowl until smooth and fluffy, about 2 minutes. Add powdered sugar and vanilla and beat until smooth.
- Heat glaze in 15-second intervals in the microwave until it reaches a pourable consistency. Drizzle over cooled cake.