The fluffiest, softest COFFEE CAKE recipe I've ever had (with crunchy streusel topping!)
Recipe Information
Coffee Cake
Cultural Context
Coffee Cake is a beloved American treat, often served at brunch or as a snack with coffee. Its origins can be traced back to European baking traditions, where cakes were enjoyed with coffee. The dish has evolved to include various flavors and toppings, making it a versatile favorite in homes and cafes alike. Today, coffee cake is popular worldwide, with many regional variations featuring fruits, nuts, or different spices.
sour cream
🥗Healthier: Greek yogurt
💰Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil provides a dairy-free option.
chopped nuts
🥗Healthier: seeds
💰Cheaper: oats
Seeds add crunch without allergens.
brown sugar
🥗Healthier: coconut sugar
💰Cheaper: white sugar
Coconut sugar has a lower glycemic index.
Preheat oven to 180°C (350°F) and lower the temperature for convection ovens.
Lightly grease an 8x8 inch square cake tin with homemade cake release and line the bottom with parchment paper.
In a bowl, mix together 150 g soft light brown sugar, 120 g plain all-purpose flour, and 2 teaspoons ground cinnamon until well combined.
Add 85 g melted unsalted butter to the mixture and mix until a crumble-like consistency is achieved. Place in the fridge to solidify.
In a separate bowl, sift together 180 g plain all-purpose flour, 30 g cornstarch, 1 and 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
In a large bowl, cream together 56 g room temperature unsalted butter, 53 g canola oil, and 150 g white granulated sugar using a hand or stand mixer on medium speed for 2 minutes until light and fluffy.
Add 2 large room temperature eggs one at a time, mixing on low speed for about 10 seconds between each addition.
Mix in 2 teaspoons vanilla extract and 225 g room temperature buttermilk until well combined.
Fold in the dry ingredients from earlier with a spatula until just combined, being careful not to overmix.
Break up the streusel topping from the fridge with a spoon and loosen it with hands until it has a sandy texture with small lumps.
Pour half of the cake batter into the prepared cake tin and spread it out evenly with a spatula.
Sprinkle half of the streusel mixture evenly over the batter, ensuring it covers the entire surface.
Add the remaining cake batter in spoonfuls around the center of the cake, ensuring there are no gaps, then spread it out evenly without touching the streusel.
Sprinkle the remaining streusel mixture evenly over the top of the cake, filling in any gaps.
Drop the cake tin lightly on the counter to remove large air bubbles.
Bake in the oven for 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the tin for about 20 minutes.
Run a thin knife around the edges to release the cake, then turn it out onto a wire rack using a plate.
Turn the cake out again onto a serving plate to have it right side up.
To make the vanilla glaze, combine 63 g powdered sugar, 1/4 teaspoon vanilla extract, and 1 tablespoon milk, mixing until you achieve the desired consistency.
Drizzle the vanilla glaze over the cooled cake using a spoon.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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