Blue Ribbon Coffee Cake Farmhouse Style in the Midwest
Experience the warm, nostalgic charm of the Midwest with this delectable Blue Ribbon Coffee Cake, Farmhouse Style. Featuring a tender, perfectly moist crumb infused with sour cream and a hint of cinnamon, this classic recipe is elevated with a buttery, pecan-studded streusel topping that melts in your mouth. Perfect for breakfast, brunch, or an afternoon coffee break, this comforting coffee cake comes together effortlessly with simple pantry staples, in true farmhouse tradition. Whether dusted with powdered sugar or enjoyed on its own, it’s destined to be a winner at any gathering. Bake this timeless treat today and savor a taste of Midwest hospitality.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 units large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup whole milk
- 0.25 cup sour cream
- 2 teaspoons ground cinnamon
- 0.5 cup chopped pecans (optional)
- 2 tablespoons powdered sugar (for dusting)
- 0.75 cup unsalted butter, melted (for streusel)
- 1.5 cups all-purpose flour (for streusel)
- 0.5 cup light brown sugar, packed (for streusel)
- 2 teaspoons ground cinnamon (for streusel)
- 0.25 teaspoon salt (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or spray with nonstick baking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Slowly incorporate the dry mixture into the wet ingredients in three additions, alternating with the milk and sour cream. Begin and end with the dry mixture. Mix until just combined—do not overmix.
To make the streusel topping, combine the melted butter, flour, brown sugar, cinnamon, and salt in a medium bowl. Use a fork to mix until crumbly.
Spread half the batter evenly into the prepared baking dish. Sprinkle half the streusel mixture on top, followed by a light dusting of cinnamon if desired. Carefully spread the remaining batter over the streusel layer and finish by topping with the rest of the streusel.
Sprinkle the chopped pecans over the top if using.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Begin checking around the 38-minute mark to avoid overbaking.
Remove from oven and let the coffee cake cool in the pan for 15 minutes. Dust with powdered sugar before serving, if desired.
Slice and serve warm or at room temperature. Enjoy with a fresh cup of coffee!
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 49.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
