Coffee Cake Dough
Indulge in the ultimate buttery sweetness with this irresistible Coffee Cake Dough recipe—a timeless classic perfect for breakfast, brunch, or an afternoon treat. Crafted with pantry staples like all-purpose flour, granulated sugar, and rich sour cream or yogurt, this recipe creates a moist, tender base with just the right amount of sweetness. The addition of creamy unsalted butter, fragrant vanilla extract, and a touch of milk ensures every bite melts in your mouth. Quick and easy to prepare in just 15 minutes, this versatile cake dough pairs beautifully with a streusel topping or your favorite coffee glaze. Whether you’re baking for a family gathering or a cozy treat at home, this coffee cake delivers bakery-quality flavor with minimal effort. Perfect for coffee cake lovers and home bakers alike, this is a recipe you’ll want to keep in your repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Sour cream or plain yogurt
- 3 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened unsalted butter until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or plain yogurt) in three parts, beginning and ending with the dry ingredients. Mix just until combined.
Add the milk to the batter and gently fold or mix until smooth. Do not overmix; the batter should be thick yet pourable.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
If desired, sprinkle a streusel or topping of your choice over the batter.
Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Cut and serve as desired.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 2969 mg | 129% | |
| Total Carbohydrate | 397.3 g | 144% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 160.5 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 338 mg | 26% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 807 mg | 17% | |
*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.
