Thank you for reading! Welcome to my first blog post. First off, I’m not much of a writer, so I will make this short- or try to. If you’re even interested in this post, you’re probably looking for the recipe and not what I have to say about it, lol. And that’s pretty much the purpose of this blog, I just want an outlet to share my recipes with family and friends!
Typical coffee cake doesn’t have actual coffee in it, it could I guess, but it get’s to be called ‘coffee cake’ because you’re suppose to drink coffee while you eat it! When I first made it, I might have accidentally devoured two healthy portions. It’s a really moist cake because of the sour cream added into the batter. My favorite part is probably the crumble though. It adds nice texture and is not too sweet.
Coffee cake is good for breakfast on the go too. You could easily bag it and munch on it during your commute to work. Or for other stay at home mamas like me, it’s perfect for a make ahead breakfast for the week. I just made this cake yesterday so I will probably give pieces of it to my mom and Luke’s mom to take.
If you attempt making this cake, please read my notes on the recipe.
For the Cake
- 1 Stick of unsalted butter - 1 Cup Sugar - 2 Large Eggs - 2 Cups Flour - 1 Teaspoon Baking Soda - 1 Teaspoon Baking Powder - 1 Teaspoon Salt (omit this step if you use salted butter) - 2 Teaspoons Mexican Vanilla - 1 1/2 Cup Sour Cream
For the Filling
- 1 Cup Brown Sugar - 1 1/2 Teaspoon Cinnamon
For the Topping
- 1 Cup Flour - 1 Cup Sugar - 1 Cup Brown Sugar - 2 Teaspoons Cinnamon - 1 Teaspoon Salt - 1 Stick of Unsalted Butter- Melted
Instructions
Preheat your oven to 350 degrees.
I started my crumble topping before working on my batter. To start, just combine flour, sugar, cinnamon and salt in a medium bowl. Melt your stick of butter and combine the melted butter to the dry ingredients. You can mix around with a fork, or your hands. Once everything is combined and kind of crumbly, stick the topping in the refrigerator and don’t bring out, until your cake is ready to stick in the oven.
Now to start on the cake batter. In a mixing bowl, cream together the butter and sugar, until well combined. Next beat in the two large eggs. A cup at a time, mix in the flour. Once well combined, mix in at once the baking soda, baking powder and salt. Again, you can omit the salt if you are using salted butter. Combine all ingredients with mixer and then add your vanilla and sour cream. Set aside your cake batter and start onto the filling.
This part can be omitted if you’re tired at this point. It’s just an extra added part of sugary cinnamon, a lot of coffee cakes don’t add this at all. But it’s also pretty to look at once you start slicing your cake. Simply combine the cinnamon and sugar in a small to medium bowl, then set aside.
Now it’s time to add your cake into the pan. I used a 7×11 pyrex, because I like my cakes to be thick, a 9×13 I believe is more traditional. I am strict on believing that coffee cakes should not be done in round pans lol. It has to be sliced and served in a square. Looking at my photo it kind of looks like it’s a triangle, but it’s not I promise. Grease your pan and pour half of the batter mixture in. Use a spatula to push the batter against the baking dish. Next spread your cinnamon filling over the batter, again use a knife or spatula to evenly cover. Then you pour the remaining cake batter over the filling. Once poured and evenly covered, it is time to bring out the crumble topping from the fridge. Sprinkle the crumble evenly over the entire dish.
Take your cake and stick into the oven for 50-60 minutes. Kind of a long cooking time, I think because of the sized dish I used.
Notes!!
You do not have to use Mexican vanilla for the cake batter. If you continue to follow my recipes, you will see that I use Mexican vanilla in just about every baking dish I create. However, regular vanilla is fine! My husband got me a large container of Mexican vanilla the last time he went to the valley for work, and i Loveeeee using it!
The 7×11 Pyrex is not a traditional size, a 9 x 13 is a lot more common and it will reduce your baking time by a lot I imagine. Whatever size baking dish you use, I would set your timer to 30 minutes. At some point between 30-40 minutes, my cake was perfectly brown, but it was NOT cooked on the inside all the way, so I covered the dish with foil to prevent it from browning more. This allowed the dish to not burn and to continue cooking on the inside! My entire baking time was 55 minutes with this dish. Again, set your timer to 30 minutes and keep an eye on how it’s looking. Insert a toothpick inside to see if it comes out clear or still wet. A clear toothpick will indicate the cake is done. I stab it a few times around the center to make sure it’s done.
Thanks for reading! 🙂
The At Home Cook 