If you’re looking for a dessert everyone will love, you need to try this delectable Coffee Cake. The ultimate blend of vanilla and cinnamon to pair perfectly with a warm cup of coffee. Perfectly moist thanks to the Good Culture Sour Cream, this cake is sure to be your new obsession.
Ingredients
Cinnamon Streusel
- 2 cups all-purpose flour
- ¾ cup of dark brown sugar
- ¼ cup of white sugar
- 1 tablespoon of cinnamon
- 1 ¼ teaspoon salt
- ¾ cup of unsalted butter, melted
Vanilla Cake
- 1 cup all-purpose flour
- ⅔ cup of cake flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup Good Culture Organic Sour Cream
- 3 large eggs
- 2 teaspoons vanilla extract
Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- ½ teaspoon salt
Instructions
Cinnamon Streusel
- Prepare the streusel: In a large bowl, add the all-purpose flour, dark brown sugar, white sugar, cinnamon and salt. Give everything a good mix.
- Pour the melted butter into the dry mixture and mix until the mixture clumps together and resembles wets and. Break up any large chunks. Set aside.
Vanilla Cake
- Preheat oven to 350 degrees. Grease and line a 9×9 inch square pan. Set aside.
- Make the cake: Add the all-purpose flour, cake flour, white sugar, baking powder, baking soda and salt into a large bowl. Give it a good whisk.
- Cut up the unsalted butter into cubes and add it to the flour mixture along with a half cup of sour cream. Blend the mixture just until the butter ix incorporated and the mixture starts to come together into a ball.
- In another large bowl, whisk the eggs, remaining half cup of sour cream and the vanilla extract until everything is fully whisked and combined.
- Stream in ¼ of the egg mixture in and beat the mixture until all the egg mixture has been incorporated, about 15-20 seconds. Then continue to beat for another minute. Repeat this three more times until all of the egg mixture has been incorporated. The batter should be light and fluffy.
- Roughly divide the streusel into 4 parts. Spread about ⅓ of the cake batter evenly into the baking pan. Then sprinkle ¼ of the streusel mixture on top. Pour another third of the cake batter on top and top with¼ of the streusel mixture. Top with the remainder of the cake batter and top with ¼ of the streusel mixture. Reserve the remaining ¼ of the streusel mixture. Set aside.
- Bake the cake for 20 minutes. Pull the cake out of the oven and sprinkle the remaining streusel over the cake covering any areas where the cake batter has puffed out from the center.
- Continue to bake the cake for another 20-25 minutes, a cake tester should come clean without any wet batter.
- Let the coffee cake cool for about 15-20 minutes on a wire rack.
Vanilla Glaze
- Make the icing while the coffee cake cools: Sift the powdered sugar into a medium bowl.
- Add the vanilla extract, heavy cream and salt and give everything a good whisk until silky and smooth.
- Drizzle the icing over the cooled coffee cake and enjoy!