The coffee cake is easy to make, and it is very tasty. This cake can serve any occasion or breakfast. The cake is made using cinnamon filling and streusel topping, which helps to enhance the coffee cake’s flavor.

The coffee cake texture is soft, and it is made in square sizes. It uses a vanilla glaze on the top to decorate the cake, and its color is similar to coffee. I used two layers for the cake; one layer is covered with cinnamon, and the other layer is covered with streusel filling.

When you enjoy the cake, you will experience a variety of flavors.  You can store it without refrigerator for about 3 days. It is sweet but not excess.

How to Make The Coffee Cake

Cinnamon Filling: First, make the cinnamon filling. Grab a small bowl, take 2/3 cup (147g) packed light brown sugar, and mix it in the bowl. Then, add a quarter cup of flour (30g) and two teaspoons of cinnamon. Now add any spices you like, in an amount of half a teaspoon.  Now mix it well and keep it another side.

Streusel Topping: Now take a medium bowl and add about 3/4 cup (90g) of flour, half a cup (110g) of brown sugar, 2 teaspoons of ground cinnamon, and a quarter teaspoon of salt, which enhances the cake’s taste. Now mix all the items with a fork or spoon.

Then, add 6 tablespoons (85g) of cold unsalted butter and cut the butter into small pieces. Mix it all with your fingers, breaking and squeezing the butter until well combined with the other ingredients.

Now preheat your oven to 350 °F.

For the Cake:

Dry Ingredients:
 Now grab another medium bowl and add one and a half cups (210g) of flour, 3/4 teaspoon of salt, and two teaspoons of baking powder. Use a whisk to mix these ingredients properly and set aside.

Wet Ingredients:
At this moment, take a bowl with a hand mixer and add 10 tablespoons (142g) of softened unsalted butter. Now add three-quarters of a cup (150g) of granulated sugar. Granulated sugar makes the cake taste soft. Then add a quarter cup (55g) of light brown sugar.

Mix this until it is combined and fluffy, for about three minutes. After 40 seconds, stop mixing and scrape the bowl down. Then start mixing again. At this point, take two eggs in another small bowl and beat them.

Now add the eggs one by one to the mixer, scraping the bowl down to mix smoothly. Add two-thirds of a cup of sour cream at room temperature and mix until smooth. Then add two teaspoons of vanilla extract for flavor.

Mixing Dry and Wet Ingredients:
Now combine the dry and wet ingredients slowly, mixing until well combined, but do not over-mix. Stop mixing and scrape the bowl down using a spatula.

Then mix again. Now take an eight-by-eight-inch pan. Pour half of the cake batter into the pan and spread it evenly with a spatula.

Now add the cinnamon filling to the cake and spread it only on the top side.

Add the remaining half of the cake batter over the first layer and spread it with a spatula.

Then add the streusel topping to the second layer of the cake, spreading it only on the top side. Now the cake is ready to go into the oven.

Baking the Cake:
Now bake it at 350 °F for 55 minutes. Set the oven temperature and time accurately. If the oven time or temperature is higher than required, the cake may burn, so be careful. At this moment bring out the cake from the oven

Vanilla Glaze: Now grab a bowl and add one cup of powdered sugar, half a teaspoon of vanilla, and up to two tablespoons of milk, whisking it properly. Now your vanilla glaze is ready to use on your cake.

Decorate the Cake: Remove the cake from the oven and allow it to cool for a bit, and then decorate your cake with vanilla glaze as you like. Now the cake is ready to serve.

Required Equipment:

• Eight–by–eight–inch pan
• Bowl
• Electric hand mixer
• Spatula

Cinnamon Filling Ingredients:

• Packed light brown sugar = 2/3 cup or 147 g
• Flour = Quarter cup
• Cinnamon = 2 tsp

Streusel Topping Ingredients:

• Flour = 3/4 cup (90g)
• Brown sugar = half a cup (110 g)
• Ground cinnamon = 2 tsp
• Salt = quarter tsp
• Unsalted butter = 6 tbsp (85g)

The Cake’s Dry Ingredients:

• Flour = one and a half cups (210g)
• Salt = 3/4 tsp
• Baking powder = two tsp

The Cake’s Wet Ingredients:

• Unsalted softened butter = 10 tbsp (142g)
• Granulated sugar = 3/4cup (150g)
• Light brown sugar = a quarter cup (55g)
• Sour cream = 2/3 cup (Normal temperature)
• Vanilla extract = two tsp

The Vanilla Glaze Ingredients:

• Powdered sugar = one cup
• Vanilla extract = half tsp
• Milk = two tbsp

Time:

• Prep time = 30 minutes
• Cook time = 55 minutes

Calories: 470 kcal

Some Tips To Make The Perfect Coffee Cake:

• Set the required baking temperature carefully.
• If the baking temperature is higher than required, the cake may be damaged.
• Set the baking time accurately and keep track of it.
• All ingredients must be measured accurately.
• Be mindful of mixing time to avoid over-mixing.
• The amount of flour must be the same as in the recipe; if the amount is more than specified, the cake will be dry.

How To Store The Coffee Cake

You can store the coffee cake in about three ways:

• Room Temperature: You can store it at room temperature for about 4-5 days using an airtight container or aluminum foil.
• In the Refrigerator: If you need to store it for over a week, then you can keep it in the refrigerator using an airtight container or aluminum foil. You can refrigerate it for about 7-10 days.
• In the Freezer: For longer storage, you can freeze it for about 2-3 months using a safe bag or an airtight container. If you want to store your cake for a long time, do not frost it beforehand, as this may damage the cake. When you serve the cake, you can frost it then.