Teacher Coffee Cake
Perfectly moist and bursting with warm cinnamon flavor, Teacher Coffee Cake is a nostalgic treat that’s both easy to make and irresistibly delicious. This classic coffee cake features a tender, buttery crumb thanks to the addition of sour cream, while its rich streusel layers—blended with brown sugar, cinnamon, and optional chopped nuts—add texture and sweet spiced goodness to every bite. It’s baked to golden perfection in just 35 minutes, making it ideal for brunch with friends, a mid-morning snack, or a comforting dessert. Topped with an optional dusting of powdered sugar for a touch of elegance, this versatile coffee cake is perfect for sharing at potlucks, breakfast gatherings, or any occasion. Whether served warm or at room temperature, this crowd-pleasing favorite is sure to become a staple in your recipe collection.
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Recipe Information
Ingredients
- 0.75 cups unsalted butter (softened)
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups sour cream
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups brown sugar (packed)
- 1 tablespoons ground cinnamon
- 0.5 cups chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using) to create the streusel topping.
Pour half of the cake batter into the prepared baking dish and spread it out evenly. Sprinkle half of the streusel mixture over the batter.
Pour the remaining cake batter over the streusel layer and spread it evenly. Top with the remaining streusel mixture.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the baking dish for 10 minutes before transferring it to a cooling rack.
If desired, dust the cooled cake with powdered sugar before serving.
Slice into squares or rectangles and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 29.2 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 68 mg | 1% | |
*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.
