Ultimate Coffee Cake Paula Deen
Indulge in the warm, sweet comfort of the *Ultimate Coffee Cake Paula Deen*, a moist and tender cake layered with rich cinnamon-pecan streusel and finished with a luscious vanilla glaze. Perfect for breakfast, brunch, or dessert, this homemade coffee cake combines the tangy creaminess of sour cream with the buttery richness of a classic pound cake. A hint of vanilla elevates its flavor, while the crumbly topping, featuring brown sugar and cinnamon, adds the ideal touch of spice and texture. With just 20 minutes of prep time, this decadent yet approachable treat is a crowd-pleaser that’s sure to become your go-to recipe for gatherings, holidays, or cozy mornings. Serve it warm for a melt-in-your-mouth experience and let the aroma fill your home!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1.5 cups brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans (optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set it aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix in the vanilla extract until just combined. The batter will be thick.
In another small bowl, combine the brown sugar, ground cinnamon, and chopped pecans (if using) to make the streusel layer.
Spread half of the batter evenly in the prepared baking pan. Sprinkle half of the streusel mixture over the batter. Carefully spread the remaining batter over the streusel layer and then sprinkle the remaining streusel on top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Drizzle the glaze over the slightly cooled cake. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 70.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 128 mg | 3% | |
*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.
