Classic Coffee Cake

• 份量: 18 servings
• 活動時間: 25 minutes
• 總時間: 1 hour 20 minutes

食材

1 cup (150g) brown sugar, packed

1 cup (96g) all-purpose flour

1 teaspoon ground cinnamon

Pinch of kosher salt

1/2 cup (113g) unsalted butter, very soft

1/4 cup (50g) sugar

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

3 cups (384g) all-purpose flour

2 1/4 cups (450g) sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup (227g) unsalted butter, very soft

1 cup (227g) sour cream

1/4 cup whole milk

4 large eggs

1 tablespoon vanilla extract

步驟

Preheat the oven and prep the pan: Preheat the oven to 350°F and butter or spray a 9 x 13-inch pan.

Make the streusel layer: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly. Set aside. Simply Recipes / Cindy RaheSimply Recipes / Cindy Rahe

Make the cinnamon layer: In another small bowl, combine the sugar, flour, and cinnamon. Set side, as well. Simply Recipes / Cindy RaheSimply Recipes / Cindy Rahe

Begin making the batter: In the bowl of your mixer, add the flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine. Add the softened butter and beat on medium-low speed for 2 to 3 minutes, or until all of the butter is mixed in, and the mixture resembles moist sand. Simply Recipes / Cindy Rahe

Combine the wet ingredients and finish the batter: In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined. Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are totally fine. Simply Recipes / Cindy Rahe

Prepare the cake: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer). Top with the crumble mixture. Simply Recipes / Cindy RaheSimply Recipes / Cindy RaheSimply Recipes / Cindy Rahe

Bake the cake: Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving. Simply Recipes / Cindy Rahe

Store the cake: You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter at room temperature. To freeze the cake, wrap it in plastic, followed by foil. What did you think of the recipe? Let us know with a rating and review!

營養

• 每份大小: Serves 12-14
• 卡路里: 430 kcal
• 總脂肪: 19 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 0 g
• 膽固醇: 90 mg
• 鈉: 122 mg
• 總碳水化合物: 60 g
• 膳食纖維: 1 g
• 總糖: 38 g
• 蛋白質: 5 g