Ingredients
For the streusel
- 3/4 cup (150 grams) light brown sugar
- 1/3 cup (48 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons (57 grams) unsalted butter, melted
For the coffee cake
- 1 1/2 sticks (170 grams) unsalted butter
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup whole milk
- 2 large eggs, at room temperature
- 8 ounces (227 grams) sour cream or plain full fat yogurt, at room temperature
For the topping
- 1/2 cup (63 grams) powdered sugar, sifted
- 1 tablespoon milk
Directions
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Preheat the oven to 350°F. Line an 8-inch square metal pan with parchment paper or foil and spray with nonstick cooking spray.
Make the streusel:
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In a small bowl, combine all of the streusel ingredients with a fork until the texture resembles wet sand.
Brown the butter:
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In a medium slightly deep stainless skillet set over medium heat melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a medium mixing bowl and let cool slightly.
Make the cake:
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In a large bowl, stir together the flour, baking powder, baking soda, salt, and sugars.
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To the browned butter, add the milk, eggs, and sour cream. Make a well in the center of the dry ingredients then pour in the wet ingredients. Gently stir until just combined. Don’t overmix.
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Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
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Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
Make the topping:
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In a small bowl combine the sugar and milk until a thick yet pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
Hi Tessa, I would LOVE to make this cake for the weekend. But I don’t see any coffee in the recipe? I thought perhaps it’s a typo and has been missed off? x
Coffee cake is meant to be served with coffee, it doesn’t always contain coffee as an ingredient! 🙂
Alicia – its a cake to have WITH coffee, it doesn’t have coffee in it.
Hello, which ingredient can substitute the sour cream? It looks delicious, but I don’t know if I can find in the DR sour cream and I would like to bake it. Thank you!
This comment is for Ana. I am from DR, sour cream ( crema agria) is easy to find in big grocery stores like El Nacional, El Bravo o La sirena. They have local version of sour cream like Sosua brand , but I prefer for baking the American brand , the red and white color plastic container.
Will it work to to double the recipe in a 9×12 cake pan? I need to make this for a larger group than 9.
I made this recipe last night for a crew of 140 people, it turned out BEYOND amazing and everyones response was, this is simply the best.
Thank you for sharing your recipe, it will now become one of the favorites amongst everyone.
This is for tricia, I quadrupled the recipe and used 2 9×12 pans and it turned out perfectly.
Will this be oversweet? Is it possible to reduce them? Sugar?
I’d like to make this in a 9×13″ pan. I know how to double the recipe but how long do I bake it for?
You were right….everyone loved this! I served it with quiche for a dinner. I was so happy to enjoy leftovers the next day!
It is amazing.My husband told me he never had to go to Panera’s again for their Pecan Rolls
Simply amazing! I wasn’t super confident on the browning butter portion, but the instructions were so detailed, it really helped me pull it off! I used Greek yogurt instead of sour cream because I didn’t have any. The taste and texture are amazing, exactly what I was looking for!
AMAZINGLY flavorful coffee cake! Stays astonishngly MOIST even days after making. This is my new “go to” recipe for coffee cake! Thank you!
I have made this recipe 3 times in the past month. Everyone loves it. It’s easy and delicious!!
As for replacing sour cream in a recipe. (I live in the Philippines where it is rarely stocked.) 1 cup All purpose cream mixed with 1 Tbs vinegar or lemon juice and let rest for about 15 minutes.
It’s always helpful when you put links to some of the tools that you use. Would it be possible to post a link to the type of skillet you used? I’m not sure if I have one, or something like it that would work. Thanks!
Hi
I would love to try this recipe tomorrow. Due to circumstances, I’m unable to get to a store. I have almost all the ingredients. I don’t have regular sour cream, just light sour cream or vanilla full fat Greek yogurt. Would either one of those work in place of regular sour cream?
Yes! Does the vanilla yogurt have sugar added? If so, I would use the light sour cream. Might be slightly less rich but it’ll work in a pinch.
The browned butter flavor really stands out in this Coffee Cake and the crumb is just perfect! This recipe is a keeper.
Yay! So glad you liked it 🙂
Is there any substitute for sour cream ? As it’s not available near my place so …?
You can also use yogurt, as I specify in the recipe!
I wrote earlier saying I was going to substitute vanilla yogurt or light sour cream for the regular sour cream. I ended up waiting until I could get to the store and buy regular sour cream. I made this cake today following the recipe exactly. This cake is super DELICIOUS! Yummy! Thanks so much for this stellar recipe.
Wow! These were so good – I had to snap a picture quick because it was disappearing so fast….being my first attempt, I wasn’t sure how it would turn out, but it was delicious and I now know how to put it together better the next time. Thanks!
Can I use a burnt pan? If so how long would I bake it for?! Looks delicious
Can I use 2% milk? That’s what I always buy, and I don’t want to buy whole milk just to make one recipe. Thanks!
Turned out great! So yummy and moist
I’ve just baked the recipe, it’s great! However, all the streusel went to the bottom of the cake (it was too solid, and i couldn’t make a thin layer in the middle of the cake,I spread it into “spots” as well as I could). Any advice?
I admit, I was not super excited about this cake because it seems every time I make a coffee cake, it’s dry and flavorless. But this is the most AMAZING, moist cake! People just raved about it and I nearly didn’t even get to try it! So easy to make, and the prescribed baking time of 40 minutes was spot on.
Tessa, can I use buttermilk instead of sour cream for this recipe?
I cut the bake time on mine, but it still over baked just a bit. Was still really moist. My mom said she thinks it would be really good with some nuts added, so I might try that next time
This looks delicious!! Would it work in mini loaf pans? What adjustments would I need to make?
I made this for my family and it was a huge hit! Everyone wanted the recipe. This will be my go-to coffee cake now.
My first time ever making coffee cake and was so excited when I found this recipe. It just seemed like it would be good even tho I was a little upset at having to use yogurt bc I hate yogurt. Didn’t have it so I googled alternatives and found a blog describing how to sub yogurt! I made “butter milk” using 1Tbsp white vinegar and added enough white milk to make 1cup. I let that rest while I started the cake and only used 3/4 c of the”buttermilk” .I made extra crumb as well bc it’s my fav part. It turned out AMAZING. I’m saving this recipe and sharing it as well.
Made this over the weekend and they were great. I turned the recipe into bakery style muffins and they were perfect. I wanted to make them jumbo sized so I added a little more baking powder and they were moist and very tasty. I baked them at 425 for 5 minutes and then put them down to 350 for another 15 minutes watching them carefully because the tops started to get brown. I tented them for the last 5 minutes as they were still moist in the middle. The icing was little too thin and I had to add more confectioners sugar. The top of the muffin had a nice crunch and added a lot of texture to the muffin. Tessa your recipes are the best. Also love your chocolate chip cookies!!!
This was so good. I made some modifications based on need as well as preference or what I could find available. First I used gluten free 1 for 1 flour (the need), second I couldn’t find whole milk yogurt so I used a 2% vanilla (6oz), and filled the rest of the 8 oz with regular sour cream, third I used buttermilk instead of whole milk. I also left off the icing drizzle. I made this for our Easter breakfast at home, and my husband is still talking about it. He said to make sure I saved a copy of the recipe!
I love this cake so much and make it often. What do you think about mixing in a little fruit, like blueberries?
This coffee cake brings back childhood memories. It is amazing!!! I like the round shape though.
I baked this cake a few times and hope to bake it some more. So good! I eliminated the glaze and only did 1/2 tsp of cinnamon for the streusel. It’s sorta light and rises nice. Thank you much Tessa!
Can I use buttermilk instead of sour cream? Thank you.
So good and easy, the texture is amazing!
I made this coffee cake tonight and it turned out really well great balance of flavours and was super moist. I’ve only had the Starbucks coffee cake and this was much better. it was my first time making coffee cake and i’m so happy with how it turned out!
the reciepe for the make the cake has butter but when do i add the butter in. 170gm
Hello- Just making sure- do you brown the butter for just the cake? Or do you brown the butter for the streusel as well?
This turned out so well!! I had never made coffee cake before, so I was a little hesitant, but the directions were very easy to follow.
Thank you for the great recipe!
Incredibly light, moist, and so easy! I had some sour cream to use up and I love anything to do with brown butter… this did not disappoint. The delicate spicy crunch of the streusel paired absolutely perfectly with the masterful, not-too-sweet crumb of the cake. One suggestion: I feel like the batter itself could have used a teaspoon of vanilla to amplify the brown butter flavor.
Great recipe!
Great recipe!
Delicious coffee cake. Very well written recipe, easy to follow and the cake came out great – moist, flavorful, beautiful and delicious. The only thing that was off was the baking time. I started checking it at 35 minutes and ended up baking it for 45 minutes. My oven is gas and usually spot on with temperature. Had I pulled it at 40 minutes it would’ve been undercooked in the middle. Definitely start checking the cake with a toothpick — and add minutes accordingly. Will absolutely make again!
Loved this recipe!! many great compliments from my family, everyone loved it!! I will definitely make it again.
This is the best coffee cake I have ever made!!! I made it for my coworkers and they all LOVED it. The cake is perfectly moist and the streusel adds the perfect amount of sweetness. The addition of browning the butter is GENIUS, not to mention it makes your house smell incredible! 100% recommend this amazing recipe!
I made this 3 times in 6 months. It’s delicious and I feel like a professional baker when I make it. It tastes wonderful!
Any thoughts on making the batter a day ahead, pouring it in the baking pan, covering and refrigerating until the next morning? Then, let it sit out for 1/2 hour or until close to room temp before baking?
I made this today. It went together quickly. It is so moist and the browned butter makes a beautiful flavor. Your recipes are always terrific, easy to follow, and dependable. Thank you for sharing it with us.
This is a fabulous cake. Don’t be intimidated by the brown butter. It is not difficult and adds so much wonderful flavor.
This cake tastes lush!! I love cinnamon and whilst baking it smells divine. I bake a lot for work and this was one of the favourites. I wasn’t overly sure when to call time on the browning of the butter but it didn’t taste burnt!! Thanks Tessa for another awesome recipe.
This cake tastes lush and whilst baking it smells divine!! I bake a lot for work and this was one of the favourites. I wasn’t overly sure when to call time on the browning of the butter but it didn’t taste burnt!! Thanks Tessa for another awesome recipe.
So glad you loved this recipe!
Wow, this is fabulous! I think it’s the best coffee cake I’ve ever made or had.
I found it needed 5 more minutes in the oven than called for and I would likely skip the drizzle next time as it doesn’t really add anything to the taste. Definitely a 5 star recipe though!
So glad you enjoyed this coffee cake!
I have honestly never really liked coffee cake but was craving something breakfasty and was too lazy for cinnamon rolls. This cake definitely changed my mind about that! It was so fluffy and delicious. I didn’t have sour cream so I used the cream part of canned coconut milk and it worked beautifully!
I’m so glad you enjoyed this coffee cake!
I really, really want to make this recipe, but all I need is milk. All I have is powdered milk and we’re snowed in. lol p.s. I love ❤️ your recipes!