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coffee cake

Coffee Cake

A moist and tender coffee cake swirled with cinnamon sugar and topped with buttery crumble. A cozy treat for mornings and more.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 15
Calories 310 kcal

Equipment

  • Mixing bowls
  • - Hand mixer
  • 9×13-inch baking dish
  • Measuring cups & spoons

Ingredients
  

  • #### Filling
  • - ¼ cup brown sugar
  • - ¼ cup cane sugar
  • - 1½ tsp cinnamon
  • #### Topping
  • - 1 cup flour
  • - ⅓ cup brown sugar
  • - ⅓ cup cane sugar
  • - 1 tsp cinnamon
  • - ¼ tsp salt
  • - 6 tbsp butter melted
  • #### Cake Batter
  • - 2½ cups all-purpose flour
  • - 2 tsp baking powder
  • - ½ tsp baking soda
  • - ½ tsp salt
  • - ½ cup butter softened
  • - 1 cup cane sugar
  • - 3 eggs
  • - 1 cup Greek yogurt or sour cream
  • - 2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F. Grease 9x13 pan.
  • Mix filling ingredients. In separate bowl, make topping by mixing dry ingredients and adding melted butter.
  • Cream butter & sugar. Beat in eggs, yogurt, vanilla.
  • Stir in dry ingredients to form batter.
  • Layer half batter, filling, remaining batter. Add topping.
  • Bake 45–50 mins. Cool and serve.

Notes

- Use sour cream or yogurt
- Add nuts to topping for crunch
- Keeps 2–3 days or freezes well
Keyword coffee cake