Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the softened butter with an electric mixer until creamy.
4. Add the sour cream, eggs, and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. To make the crumb topping, mix together the flour, brown sugar, melted butter, and cinnamon in a small bowl until crumbly.
8. Sprinkle the crumb topping over the batter in the cake pan.
9. Bake the coffee cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the coffee cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories per serving: 375
- Total fat: 16g
- Saturated fat: 9g
- Cholesterol: 80mg
- Sodium: 290mg
- Total carbohydrates: 54g
- Dietary fiber: 1g
- Sugars: 34g
- Protein: 5g
Substitutions for ingredients:
- You can use Greek yogurt instead of sour cream.
- You can use light brown sugar instead of dark brown sugar.
Variations:
- Add chopped nuts or dried fruit to the crumb topping for extra texture and flavor.
- Substitute the cinnamon in the crumb topping with nutmeg or cardamom for a different spice flavor.
- Add a layer of sliced apples or peaches to the batter before adding the crumb topping for a fruit-filled coffee cake.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other wet ingredients to ensure a smooth batter.
- Don't overmix the batter, as this can result in a tough coffee cake.
- Use a fork to mix the crumb topping ingredients together until they form small clumps.
- Let the coffee cake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
- Store the coffee cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the coffee cake, wrap it in aluminum foil and bake it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the coffee cake on a cake stand or platter.
- Dust the top of the coffee cake with powdered sugar before serving.
Garnishes:
- Top the coffee cake with fresh berries or whipped cream for a decadent touch.
Pairings:
- Serve the coffee cake with a hot cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad or yogurt parfait.
Troubleshooting advice:
- If the crumb topping is too dry, add a little more melted butter until it forms clumps.
- If the coffee cake is too dense, make sure you're not overmixing the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and cooking surfaces before preparing the coffee cake.
Food history:
- Coffee cake originated in Europe in the 17th century and was traditionally served with coffee or tea.
Flavor profiles:
- This coffee cake has a sweet and buttery flavor with a cinnamon-spiced crumb topping.
Serving suggestions:
- Slice the coffee cake into wedges and serve it on individual plates or on a platter for a brunch or breakfast gathering.
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Taste: Sweet, Moist, Rich, Cinnamon, Cinnamon-Y