Swedish Coffee Cake
Indulge in the timeless charm of Swedish Coffee Cake, a rich and buttery treat crowned with an irresistible cinnamon-sugar crumble. Perfectly moist thanks to sour cream and a hint of vanilla, this classic coffee cake features a tender, fluffy interior balanced by a crunchy streusel topping made with brown sugar and optional chopped nuts like pecans or walnuts for added texture. Ready in just an hour, including preparation and baking time, this easy-to-make cake is ideal for breakfast, brunch, or as a delightful pairing with your favorite cup of coffee or tea. With its simple ingredients and cozy flavors, this coffee cake is sure to become a beloved family favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon (for topping)
- 1 cup brown sugar (for topping)
- 0.25 cup unsalted butter, melted (for topping)
- 0.5 cup all-purpose flour (for topping)
- 0.5 cup chopped nuts, such as pecans or walnuts (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
In a medium bowl, prepare the crumble topping by combining the brown sugar, cinnamon, melted butter, and flour. Mix until crumbly. If using nuts, stir them in at this stage.
Sprinkle the crumble topping evenly over the batter, covering the surface completely.
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 for at least 15 minutes before slicing and serving. Serve warm or at room temperature with coffee or tea.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 201.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 247 mg | 5% | |
*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.
