Cinnamon Coffee Cake Kaffeekuchen
Indulge in the warm, comforting flavors of this classic Cinnamon Coffee Cake Kaffeekuchen, a moist and tender treat with layers of buttery cinnamon streusel. Perfectly balanced with a hint of tang from sour cream and a rich crumb texture, this coffee cake is an irresistible delight for breakfast, brunch, or an afternoon pick-me-up. The layers of cinnamon-sugar filling and optional crunchy pecans or walnuts add a textured decadence, while a light dusting of powdered sugar provides the perfect finishing touch. Ready in under an hour and ideal for serving a crowd, this easy-to-make recipe pairs beautifully with a freshly brewed cup of coffee or tea. Enjoy a slice (or two) of this timeless treat that promises to become a household favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 2 teaspoons Ground cinnamon
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, melted and cooled
- 1 cup Sour cream
- 0.25 cup Whole milk
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans or walnuts (optional)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium mixing bowl, prepare the streusel by combining the light brown sugar, 1 teaspoon of ground cinnamon, and chopped pecans or walnuts (if using). Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and the remaining teaspoon of ground cinnamon.
In a separate bowl, mix the melted butter, sour cream, milk, eggs, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Spread half of the batter evenly into the prepared baking pan.
Sprinkle half of the streusel mixture evenly over the batter layer.
Pour the remaining batter over the streusel layer and smooth it out with a spatula.
Top with the remaining streusel mixture, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Slice and serve with coffee or tea. Enjoy!
Nutrition Facts
Calories |
4626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 3068 mg | 133% | |
| Total Carbohydrate | 581.2 g | 211% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 336.7 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 670 mg | 52% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 977 mg | 21% | |
*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.
