The original recipe called for nuts, but I chose to leave them out. There's a ribbon of sweet cinnamon through the center of the cake and thick crunchy cinnamon streusel over the top. Heavy on the crumb. This is a cinnamon, sugary, buttery crumb-topped coffee cake. My recipe for this coffee cake uses a combination of almond flour, coconut flour, and sweetener. Other Coffee Cake Recipes You Might Enjoy. Let the cake cool completely before serving. I was a little girl, sitting in a small lovely coffee shop in Napa Valley, and I kept staring at the large pieces of cakes … Crumble to the MAX. Many thanks. It was. Sprinkle … I used my new 10 cup Nordicware bundt pan and heavily buttered/floured and it popped right out perfectly. In a small bowl, mix together pecans, brown sugar, 1 tbsp of sugar, and cinnamon. How easy is that? Mix on medium speed for 5 minutes, until creamy. Cake rose in the middle and cracked, crumb came off. We’ll be making a slightly less guilty variation for Christmas morning by subbing in just a touch of whole wheat flour, cutting back on the granulated sugar, and adding (even more!) This cake was gone in 1 day!! Great taste, but a few family members who tasted it including myself all thought there was way too much butter in this. Add flour, baking powder, and salt gradually to butter mixture, alternating with additions of sour cream. Thank you so much Jenn for making Christmas taste so yummy!! If you don’t, you can use an 8-inch square, but I’d halve the recipe. This field is for validation purposes and should be left unchanged. Add egg, stirring until blended. And the cake lasts: you can store it in a covered container on the countertop for up to two weeks (but good luck keeping it that long!). Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Hi! And we used to frequent NYC bakeries tasting the best of the best! . Preheat the oven to 325°F and set an oven rack in the middle position. ; If you don't have a Bundt pan, you can prepare this cake in a tube pan. Made this for Mother’s Day today for the first time. Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous. After one bite of this coffee cake, breakfast will seem like a real treat. Glad you enjoyed it, Lisa! I saw a reviewer ask if this recipe can be made into muffins and I thought, what a great idea! I think I simply over crumbled the crumb topping. Jul 27, 2016 - Extra Crumb Cinnamon Struesel Sour Cream Coffee Cake…this recipe is a mouthful. Beat in softened butter until mixture is crumbly. Hi. Hope you have better luck if you try this again! Sour cream adds tenderness and flavor to any baked good, and this breakfast cake is no exception. Serve the cake slightly warm or at room temperature. How To Make Air Fryer Cinnamon-Swirl Bundt Coffee Cake. Easy. You’ll love this cake no matter what you’re drinking with it. If so, any advice for preparing the mixture for muffins? I did have to make it in a springform pan instead of a bundt pan, but I baked it to 210 internal degrees (about an hour and 10 minutes) and it came out perfect. I will use the 8 inch pan and see how it comes out. https://thissillygirlskitchen.com/apple-cinnamon-coffee-cake-recipe Finally took it out because I was afraid the sides would be hard and brown, am still concerned that the center is not done. Mine usually takes the full 55 minutes. I used 3 “Jumbo” eggs, and plan on doubling the brown sugar mixture next time. Cake. Also make ur chocolate chip cake which my kids love, so easy & delicious. will try again GF for him . Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. A tender, delicate sour cream cake with not one, but two layers of cinnamon crumbs – both inside and on top of the cake. You’ll love the sugar & nut streusel swirl baked inside this Sour Cream Coffee Cake. It’s truly the perfect breakfast and only takes minutes to make. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Toss with a fork until well blended. https://www.yummly.com/recipes/streusel-coffee-cake-without-sour-cream Amazing. Might that not have been enough?? I have made this cake many times, absolutely the best. It’s considered a wet ingredient. Thank you for you fast response and your delicious recipes. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! Because why not? Hi Jenn, I have made this cake many times, with the only change being 1/2 pecans and 1/2 walnuts for streusel and my guests always love it. Hope that helps! The cake will keep well in an airtight container at room temperature for up to a week. The biggest difference is that most coffee cakes are made with gluten and real sugar. Hope you enjoy! But I stand by it 100%. Because I’ll surely make this again. It came out of the pan perfectly (I used the spray with flour for the first time), but all the streusel had sunk to the bottom of the pan during baking—both layers—so was concentrated at or near the top of the cake. Originally coffee cakes came from the Viennese kaffekuchen and were made with yeast, but today most American coffee cakes are similar to quick bread. Save Recipe. Save my name, email, and website in this browser for the next time I comment. I was wrong. We’ll make it again for Mother’s Day. A 1,000+ page book of kitchen-tested recipes, tutorials, and baking tips. With pantry staple ingredients this cake is easy to mix up. If you’re anything like me, you pick off the crumb topping from your coffee cake. Sorry to hear it fell apart! PLEASE SEE MY, the crumb-topping and cake batter all start in the same bowl. If coffee cake is your new favorite way to start (or end) the day, like it is for me, give one of these other decadent treats a try: Pumpkin Sour Cream Streusel Coffee Cake has the cinnamon streusel you love in this recipe, plus a festive pumpkin flavor. This site uses Akismet to reduce spam. I covered it in tin foil and added butter several times to the top to fix the “powder“ situation. I’m embarrassed to ask the following question, but do not want to risk making a mistake. Another day, another coffee cake recipe. Can this be made in an 8 inch square pan or even a 9×13? A KEEPER. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter and cinnamon. Sour cream keeps this coffee cake thick, rich and moist. Use the same baking temperatures and time as my apple crumb muffins. Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, vanilla, and lemon juice. We reduced the cake batter sugar to 350g, as we added a streusal base, & baked in 24cm (9″) square tins, and it has been a hit with family & friends. Nutritional information is offered as a courtesy and should not be construed as a guarantee. If I were to try again, I’d reduce the flour in the crumb. A recipe deriving both cake and crumb topping from the same mixture was a selling point for me. It’s buttery, moist, soft, and pairs well with a morning cup of coffee. Hi Jen. Followed directions as written. Delicious. One was for my neighbor’s Birthday and the other for my husband. The bible of baking, I like to call it. This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel. No worries, Lisa! Thanks for trying this cake recipe. This was delicious! Next time, I’ll just bake as a cake. . I did some searching online for a new recipe and came across this one on AllRecipes. Plus, it’s an easy recipe with ingredients you likely already have in your kitchen! The Only Coffee Cake Recipe Worth Making Again. This recipe was phenomenal–easy to follow, good measurements, and–most importantly–absolutely delicious. Coffee cake means that it’s meant to be eaten with a cup of hot coffee … Will make again. makes approximately 18 servings. A mouthful meaning it takes a really long time to say, and that you will keep your mouth full as soon as this gets out of the oven. The cake was moist and delicious. I do think this could be made in mini bundts, but you should probably just stick to one layer of swirl. Add 1/3 of the cake mixture to the bottom of the bundt pan, then sprinkle it with 1/2 of the cinnamon mixture. This cinnamon swirl filling gives it an added layer of flavor. I followed the instructions exactly and used the Nordic ware 12 cup aluminum Bundt pan coasted with spray oil and flour. Add the brown sugar and cinnamon to the reserved flour mixture. I have many more of your recipes bookmarked and soon to be made. Wife is extraordinarily happy we found this one. Tip: Whole Wheat Pastry Flour is a healthier option and no one will be able to tell it's whole wheat. Cake itself was good, but my crumble was more fine and powdery than the pictures. My son made this. Please check on it throughout the process (but when would you not?!). The cake is moist and tender with swirls of cocoa and cinnamon and the crumb topping is exactly right—not too overwhelming but just gives that cake that extra crunch it needs. Thank you for all of your amazing recipes- can’t wait to try this Jen! I used White Lilly AP flour, our Southern standard for baking. Absolutely moist and delicious. So, I have been trying to eat healthier lately. Hmmm…. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Hope that clarifies! I use a convention oven and I found that spring form pans do not cook the cake well in my oven. What about the streusel layers sinking rather than staying layered during baking? Thank you! Loved the recipe. My cake was ready slightly under the 50-min mark. It is a dream come true. Tender, moist, golden cake with an inner swirl of cinnamon and a crumbly streusel topping. When I was mixing the dough, I compared it to the pics Jenn include’s on her website, and mine was pretty close to hers. I have a banana coffee cake recipe that’s is very close to this only with bananas. And mix on low speed until the batter is smooth and homogeneous. (It won't seem like enough, especially if you're using a. Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Beat mixture just until blended, and add vanilla. I’m unsure of the best bake time. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. In a small bowl, combine the walnuts, brown sugar, and cinnamon. Is cake flour low protein? Turned out awesome and got really good reviews! My husband can’t have nuts so omitted them & doubled the cinnamon-sugar mixture & sprinkled some in the bottom of bundt 2 give a crunch, so good. Took about 27-29 minutes in a Breville small pro. You said you made the recipe exactly as written, so I suspect it may have been the altitude. Was the crumb topping more powdery before baking? i made it with my heritage white/wheat and it’s DELISH. Hi Brenda, Unfortunately, there wouldn’t be enough batter in this recipe for a 9 x 13-inch pan – sorry! Add in eggs, vanilla extract, … Hi Jenn this coffee cake was FABULOUS! The cup you set aside is your crumb topping. My recipe for this coffee cake uses a combination of almond flour, coconut flour, and sweetener. I did use really cold butter. This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel. It’s much more simpler and easier to follow than others I found online. Should I make changes to the measurement of ingredients or can I just use 8 inch pan? Because the crumb part… is the best part. After sitting for a couple of days, it is slicing better without falling to pieces. https://leitesculinaria.com/112845/recipes-easy-sour-cream-coffee-cake.html This coffee crumb cake is so moist and buttery with a swirl of cinnamon inside, huge crumbs on top, and a generous drizzle of cream cheese espresso glaze! Fantastic! Hope you enjoy! It took exactly 60 minutes in the oven. Once upon a time, I went to culinary school and worked in fancy restaurants. I baked it for 75 minutes! Originally coffee cakes came from the Viennese kaffekuchen and were made with yeast, but today most American coffee cakes are similar to quick bread. 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