Classic Coffee Cake

Name: Classic Coffee Cake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 1.75 cup all-purpose flour; 1.5 cup pecans; 1 cup dark brown sugar; 1.25 teaspoon ground cinnamon; 0.5 teaspoon salt; 0.75 cup butter; 0.5 cup butter (, at room temperature ); 1 cup granulated sugar; 2 large eggs (, at room temperature ); 1 cup sour cream; 2 cup all-purpose flour; 1.25 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.75 cup powdered sugar; 2 tablespoon maple syrup; 2 tablespoon whole milk

12 servings

My Classic Coffee Cake recipe makes a bakery-worthy sour cream cake with cinnamon pecan streusel, maple glaze, and an ultra-moist crumb.

Ingredients

all-purpose flour
1 ¾ c
pecans
1 ½ c
dark brown sugar
1 c
ground cinnamon
1 ¼ tsp
salt
½ tsp
butter
¾ c
butter
, at room temperature
½ c
granulated sugar
1 c
eggs
, at room temperature
2 large
sour cream
1 c
all-purpose flour
2 c
baking powder
1 ¼ tsp
baking soda
½ tsp
salt
½ tsp
powdered sugar
¾ c
maple syrup
2 tbsp
whole milk
2 tbsp

Directions

To make the coffee cake streusel

1
In a large bowl, combine the flour, pecans, brown sugar, cinnamon, and salt.
2
Using your fingers (or with a pastry cutter), rub in the butter until the mixture is crumbly. Set aside.

To make the coffee cake batter

1
Preheat the oven to 350°F (180°C), then butter and flour a 10 inch (25 cm) angel food cake pan.
2
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
4
Add in the eggs, one at a time, mixing well after each addition. Then mix in the sour cream until fully incorporated.
5
Add the flour mixture into your wet ingredients and mix on low until just combined.

To assemble the coffee cake

1
Spoon half of the batter into the prepared angel food pan and spread evenly. Sprinkle half of the streusel over the batter.
2
Top with the remaining batter, smooth the top and finish with the remaining streusel.

To bake the coffee cake

1
Bake for 65 to 75 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for about 15 minutes.

To make the coffee cake maple glaze and decorate

1
In a small bowl whisk together the powdered sugar, maple syrup and milk until smooth.
2
Remove the cake from the pan while still slightly warm and drizzle over the glaze.

To serve and store the coffee cake

1
Serve warm with a cup of coffee or tea! Store leftovers in an airtight container at room temperature for up to 3 days.

Classic Coffee Cake

90 min12 servings

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