Coffee Cake Chicago
Indulge in the irresistible charm of "Coffee Cake Chicago," a tender, buttery cake layered with a rich cinnamon-brown sugar streusel topping. Perfectly moist and subtly sweet, this delectable coffee cake combines classic ingredients like all-purpose flour, vanilla extract, and whole milk for a soft crumb, while optional chopped pecans or walnuts add a delightful crunch. With each bite, you’ll savor the warm notes of cinnamon and the melt-in-your-mouth texture of the streusel. This easy-to-make recipe is ideal for breakfast, brunch, or dessert and is ready in just over an hour. Dusted with powdered sugar for a perfect finishing touch, "Coffee Cake Chicago" is destined to be the centerpiece of your next gathering!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 0.5 cups Chopped pecans or walnuts (optional)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Pour half of the batter into the prepared baking dish and spread it evenly.
In a separate bowl, combine the brown sugar, cinnamon, and optional chopped nuts to create the streusel topping.
Sprinkle half of the streusel mixture evenly over the batter in the dish.
Pour and spread the remaining batter over the streusel layer, then top with the remaining streusel mixture.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool completely in the dish before slicing. Dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
4469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.3 g | 262% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 615.7 g | 224% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 371.7 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 648 mg | 50% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1328 mg | 28% | |
*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.
