Brown Sugar Coffee Cake
Indulge in the irresistible charm of this Brown Sugar Coffee Cake—an easy-to-make, crowd-pleasing dessert that’s perfect for any occasion. Featuring a tender, moist crumb infused with the creamy richness of sour cream and a hint of vanilla, this cake is elevated with a buttery, cinnamon-laced brown sugar streusel topping for just the right amount of sweetness and crunch. Optional chopped pecans or walnuts add a delightful nutty texture, making every bite a sensational blend of flavors. Ready in under an hour, this classic coffee cake is ideal for breakfast, brunch, or an afternoon treat with your favorite cup of coffee. It's a versatile and comforting bake that will quickly become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.25 cups Milk
- 1 cup Brown sugar (for topping)
- 1.5 teaspoons Ground cinnamon (for topping)
- 0.5 cups Chopped pecans or walnuts (optional, for topping)
- 0.25 cups Unsalted butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl or with a stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract.
Mix in the sour cream and milk, alternating with the dry ingredients. Begin and end with the dry ingredients, mixing just until incorporated. Do not over-mix.
Pour the batter evenly into the prepared baking dish and smooth the top with a silicone spatula.
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) for the topping. Stir in the melted butter until the mixture is crumbly.
Sprinkle the streusel topping evenly over the cake batter.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the coffee cake from the oven and let it cool in the pan on a wire rack for at least 15 minutes before serving.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 38.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 101 mg | 2% | |
*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.
