epicurious4.5
Easy Coffee Cake
Everybody needs a go-to easy coffee cake recipe they can turn to for leisurely morning baking. This simple brunch cake requires no electric mixer.
👥 18 Servings⏱️ Prep & Cook: 2h🔥 Cook: 30 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●whisk
- ●spatula
📝 Preparation Steps
1
Streusel
2
Place a rack in middle of oven; preheat to 350°. Lightly coat a 13x9" baking pan with nonstick vegetable oil spray and line with a piece of parchment paper, leaving overhang on the long sides. Mix 3 cups (375 g) all-purpose flour, 2 cups (400 g; packed) light brown sugar, 1 Tbsp. plus 1½ tsp. ground cinnamon, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Add 1 cup (2 sticks) plus 2 Tbsp. unsalted butter, melted, slightly cooled, and mix until moist, irregular clumps form; set streusel aside.
Nonstick vegetable oil spray(375 g) all-purpose flour3 cups(400 g; packed) light brown sugar2 cups(2 sticks) plus 2 Tbsp. unsalted butter, melted, slightly cooled1 cup. plus 1½ tsp. ground cinnamon1 Tbsp. ground cinnamon1 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1
3
Cake and assembly
4
Whisk ½ cup (100 g) granulated sugar, 2 Tbsp. all-purpose flour, and 1 Tbsp. ground cinnamon in a medium bowl to combine. Set sugar mixture aside.
(375 g) all-purpose flour3 cups(400 g; packed) light brown sugar2 cups. plus 1½ tsp. ground cinnamon1 Tbsp(2 sticks) plus 2 Tbsp. unsalted butter, melted, slightly cooled1 cup. ground cinnamon1 Tbsp
5
Whisk ¾ cup (1½ sticks) unsalted butter, melted, slightly cooled, and remaining 2 cups (400 g) granulated sugar in a large bowl until smooth. Add 3 large eggs, room temperature, one at a time, whisking after each addition until fully incorporated before adding the next one. Add ⅔ cup sour cream, room temperature, and 1 Tbsp. vanilla extract and whisk until smooth. Gradually pour in 1⅓ cups whole milk, room temperature, whisking constantly until combined. Sift remaining 3¾ cups (469 grams) all-purpose flour, 1 Tbsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt directly into bowl and mix just until a thick batter forms and all large pockets of flour are incorporated (some small lumps are okay).
(375 g) all-purpose flour3 cups(400 g; packed) light brown sugar2 cups(2 sticks) plus 2 Tbsp. unsalted butter, melted, slightly cooled1 cuplarge eggs, room temperature3. vanilla extract1 Tbsp⅓ cups whole milk, room temperature1. plus 3¾ cups (469 g) all-purpose flour, divided2 Tbsp¾ cup (1½ sticks) unsalted butter, melted, slightly cooled. baking powder1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
6
Scrape about half of batter into prepared baking pan and spread into an even layer with an offset spatula. Sprinkle reserved sugar mixture evenly over batter. Dollop remaining batter on top (a cookie scoop works well here) and carefully spread into an even layer with spatula. Sprinkle reserved streusel evenly over; gently press to adhere.
7
Bake cake, rotating pan halfway through, until a tester inserted into the center comes out with just a few moist crumbs attached, 55–⏱️ 65 minutes. Let cake cool in pan before cutting into 18 squares. Editor’s note: Check out more of our favorite easy cakes, right this way →
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...