How To Make COFFEE CAKE

Name: COFFEE CAKE
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 9
Cuisine: Canadian
Ingredients: Streusel; ½ cup packed dark brown sugar; ¼ cup all-purpose flour; 1 tsp ground cinnamon; 3 Tbsp unsalted butter, melted; ¾ cup chopped pecans; Cake; 2 cup all-purpose flour; 1 Tbsp baking powder; 1 tsp salt; ½ tsp baking soda; ¼ tsp ground allspice; ½ cup unsalted butter, melted; 1 ¼ cup sugar; 1 ½ cup sour cream; 2 large eggs; 2 tsp vanilla extract

by Anna Olson October 9, 2021

written by Anna Olson October 9, 2021

Professional Baker Teaches You How To Make COFFEE CAKE

Coffee cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Pin Print
COFFEE CAKE

Rating: 5.0/5
( 1 voted )

Serves: 9 Prep Time: 40 Minutes Cooking Time: 55 Minutes 55 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Streusel

½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans

Cake

2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract

Instructions

Streusel

Preheat the oven to 350 F and grease a 9-inch square pan.
For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.

Cake

For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
The cake will keep, well wrapped and unrefrigerated for up to 3 days.

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video

Enjoy

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!

previous Recipe