Coffee Cake
The ultimate comfort food for any gathering, Coffee Cake combines rich flavors and delightful textures. This easy-to-make cake is perfect for breakfast or dessert, ensuring everyone leaves satisfied. Try this scrumptious recipe tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup white granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 3 eggs room temperature eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 6 tablespoons unsalted butter, softened
- 2 tablespoons cinnamon
- 1 cup packed brown sugar
- 2 packages 8 oz each full-fat cream cheese, softened
- 1/2 cup white granulated sugar
- 2 eggs eggs
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 2 - 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Grease and dust with flour in a 13×9 baking dish and set aside. Make sure you use a deep pan; otherwise, the batter will overflow in the oven. This is very important.
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
- Using an electric hand or stand mixer, beat softened butter into the flour mixture until it is combined and crumbly.
- Add eggs, vanilla, and buttermilk and beat until thoroughly combined; the mixture should be fluffy.
- Pour the batter into the prepared baking dish and spread it evenly.
- Mix the softened butter, flour, sugar, and cinnamon in a small bowl using a fork until soft crumbs form.
- Sprinkle the cinnamon evenly over the cake batter. Set aside.
- In a large mixing bowl, beat cream cheese; once creamy, beat it in sugar.
- Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
- Scoop the cheesecake filling over the cinnamon filling and, using a spatula, spread it evenly.
- In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
- Once the butter is thoroughly combined, add the flour and mix with a fork or using your hands until thoroughly combined.
- Sprinkle streusel topping over the cheesecake layer until evenly distributed.
- Bake cake in a 350-degree oven for about 60-75 minutes, until fully cooked. Do the toothpick test! No raw cake batter should come up!
- Cool completely, and then refrigerate it for 3-4 hours for the cheesecake layer to settle fully before serving.
- Add the powdered sugar to a medium bowl. Add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick, add one more tablespoon of milk. I like the glaze on the thicker side yet pourable, so it will look white and shiny, not transparent.
- Use a fork or spoon to drizzle the icing over the cake.
- Slice and serve!
Notes
- Tip 1: Be sure to use a deep 9×13 baking dish or the batter may overflow. I like to place it on a baking sheet just in case.
- Tip 2: I use an offset spatula to smooth the batter. The layers can be tricky, but they do not have to be perfect.
- Tip 3: If I am in a hurry or just want an easier option, I use a box cake mix instead of making it from scratch.
- Tip 4: To measure flour correctly, I use the spoon and level method. This keeps the cake from having too much flour and becoming dense.
- Tip 5: I check if the cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready.