Sunday Coffee Cake
Start your Sunday morning with the ultimate treat: a moist and buttery Sunday Coffee Cake that's as comforting as it is delicious. This classic coffee cake features a soft, tender crumb infused with vanilla and sour cream for richness, while a gooey cinnamon-sugar streusel layered throughout adds bursts of warmth in every bite. Topped with a golden-brown crust of chopped nuts (optional) and a light dusting of powdered sugar, this irresistible coffee cake is perfect for special breakfasts, brunch gatherings, or relaxing weekends with a hot cup of coffee or tea. With just 20 minutes of prep and a baking time of 45 minutes, this easy-to-make recipe is ideal for feeding a crowd or indulging in a little weekday nostalgia. Whether served warm or at room temperature, this dessert-style breakfast is bound to become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 0.25 cup milk
- 2 teaspoons ground cinnamon
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish, tapping out any excess flour.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing 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, beating well after each addition. Mix in the vanilla extract.
On low speed, mix in the sour cream and milk until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until no dry streaks remain. Be careful not to overmix.
In a small bowl, stir together the cinnamon, brown sugar, and chopped nuts (if using) to make the streusel topping.
Pour half of the coffee cake batter into the prepared baking dish and spread it out evenly. Sprinkle half of the streusel mixture over the batter.
Gently spread the remaining batter over the streusel layer, then sprinkle the remaining streusel evenly on top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the coffee cake cool in the pan for 15-20 minutes. Optional: Dust the top with powdered sugar before serving for an extra touch of sweetness.
Slice and serve warm or at room temperature. Enjoy your Sunday Coffee Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
3929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.5 g | 319% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 370.6 g | 135% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 134.7 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 669 mg | 51% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1044 mg | 22% | |
*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.
