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Coffee Cake
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5 from 4 votes

Coffee Cake

Moist, flavorful with a sweet and crunchy streusel, Coffee Cake is a delightful mid-afternoon treat that can also be enjoyed after dinner.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Passive Time30 minutes
Total Time2 hours
Servings: 12
Author: Francine Lizotte
Course: Desserts, Snacks
Cuisine: German, International
Keyword Baking, Cakes, Comfort Food, Kids Recipes, Snacks

Ingredients

SPRINGFORM PAN

  • 1/4 cup granulated sugar
  • 1/2 tbsp. ground cinnamon
  • 2 tbsp. soft butter or as needed, to grease the pan tips & tricks
  • 1 tbsp. unbleached all-purpose flour, to coat pan

STREUSEL

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp. ground cinnamon
  • 1 cup unbleached all-purpose flour
  • 8 tbsp. cold unsalted butter, cut into small pieces
  • 1/2 cup walnuts, chopped

CAKE

  • 2 1/4 cups unbleached all-purpose flour
  • 1 tsp. ground Himalayan sea salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 cups granulated sugar
  • 8 tbsp. unsalted butter, room temperature
  • 2 tsp. pure vanilla extract
  • 2 large free-run eggs
  • 1 cup buttermilk tips & tricks

Directions

SPRINGFORM PAN

  • Generously grease a 9-inch springform pan; add some flour and tap out the excess; set aside.
  • In a small bowl, add granulated sugar and cinnamon; whisk to blend.
  • Sprinkle the bottom of the prepared springform pan with ¼ cup granulated mixture; set aside.
  • Preheat oven to 350ºF.

STREUSEL

  • In a medium bowl, combine granulated sugar, brown sugar and cinnamon; stir until well blended. Add flour and stir to combine.
  • Add butter and break it down using a pastry cutter until the mixture resembles crumbles; set aside.

CAKE

  • In another medium bowl, add flour, salt, baking powder, and baking soda; whisk until well mixed.
  • In the bowl of a stand mixer with the paddle attachment, add granulated sugar and butter; process until creamy and fluffy.
  • Add vanilla and one at a time, add eggs, mixing well between each addition.
  • Add a third of the dry ingredients and half the buttermilk. Process on low speed until just combined before adding another third of the dry ingredients and buttermilk; combine again on low speed. Add the remaining flour mixture and process once again on low speed.
  • Spoon half of the batter evenly into the prepared pan and sprinkle on half of the streusel evenly; press down gently on the streusel so it sticks to the batter. Pour in the rest of the batter and level it out. Transfer the remaining streusel into the refrigerator for 15 minutes.
  • Place the pan on a baking sheet lined with a silicone mat and transfer to the preheated oven. Bake for 70 minutes or until a cake tester inserted in the center of the cake comes out clean.
  • After 15 minutes, remove the cake quickly and evenly spoon on the remaining streusel (that prevents the streusel from sinking). Return the cake to the oven for the remaining baking time.
  • After 35 minutes, cover the cake with foil to prevent the streusel from getting too dark.
  • Remove from the heat and let the cake cool off for 30 minutes before removing the springform and serving.