Classic Coffee Cake | Gemma's Bigger Bolder Baking

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a similar texture; sunflower seeds are nut-free.

In a large bowl, add 2 cups of flour, 1 cup of brown sugar, 1 teaspoon of cinnamon, a pinch of salt, and 1/2 cup of cold cubed butter.

Rub in the butter until it resembles coarse bread crumbs and then add in 1/2 cup of chopped pecans, mixing it all together.

In another bowl, mix 1 cup of room temperature butter with 1 cup of white sugar using an electric hand mixer for about 3-4 minutes until pale and fluffy.

Add 2 eggs one at a time, mixing well after each addition.

Add in the dry ingredients: 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt, along with 1 cup of sour cream, and mix until just combined.

Grease a 9.5-inch angel food cake pan and add half of the cake mix, spreading it evenly.

Sprinkle half of the streusel mixture over the batter.

Add the remaining cake mix on top and spread it evenly before sprinkling the rest of the streusel on top.

Bake at 350°F (180°C) for 55 to 65 minutes until golden brown and firm to the touch.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

For the glaze, mix 1/4 cup of maple syrup, 1/4 cup of milk, and 1 cup of powdered sugar until smooth.

While the cake is still warm, pour the glaze over the top and let it set for about 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens