Dessertsbiggerbolderbaking4.5
Classic Coffee Cake
My Classic Coffee Cake has a thick layer of cinnamon pecan streusel, a sweet maple glaze, and the honor of being much, much better than what you can buy in a store.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 25 min🔥 Cook: 1h 15m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
- whisk
📝 Preparation Steps
1
To Make the Coffee Cake Streusel
2
In a large bowl, combine the flour, pecans, brown sugar, cinnamon, and salt.
3
Using your fingers (or with a pastry cutter), rub in the butter until the mixture is crumbly. Set aside.
4
To Make the Coffee Cake Batter
5
Preheat the oven to 350°F (180°C), then butter and flour a 10 inch (25 cm) angel food cake pan.
6
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
7
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), cream the butter and sugar on medium speed until light and fluffy, about ⏱️ 3 minutes.
8
Add in the eggs, one at a time, mixing well after each addition. Then mix in the sour cream until fully incorporated.
(6 oz/170 g) dark brown sugar1 cup(8 oz/225 g) granulated sugar1 cuplarge eggs (, at room temperature )2(8 oz/225 g) sour cream1 cup(10 oz/284 g) all-purpose flour2 cups
9
Add the flour mixture into your wet ingredients and mix on low until just combined.
10
To Assemble the Coffee Cake
11
Spoon half of the batter into the prepared angel food pan and spread evenly. Sprinkle half of the streusel over the batter.
12
Top with the remaining batter, smooth the top and finish with the remaining streusel.
13
To Bake the Coffee Cake
14
Bake for 65 to ⏱️ 75 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for about ⏱️ 15 minutes.
15
To Make the Coffee Cake Maple Glaze and Decorate
16
In a small bowl whisk together the powdered sugar, maple syrup and milk until smooth.
(6 oz/170 g) dark brown sugar1 cup(8 oz/225 g) granulated sugar1 cup(8 oz/225 g) sour cream1 cup(10 oz/284 g) all-purpose flour2 cupsmaple syrup2 tablespoons
17
Remove the cake from the pan while still slightly warm and drizzle over the glaze.
18
To Serve and Store the Coffee Cake
19
Serve warm with a cup of coffee or tea! Store leftovers in an airtight container at room temperature for up to 3 days.
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