Imagine waking up to the most heavenly aroma of cinnamon and vanilla wafting through your kitchen, promising a breakfast experience that will transform your entire morning! This Sweet Cream Vanilla Coffee Cake isn't just another recipe - it's a mouthwatering journey of soft, tender crumb, rich vanilla notes, and a tantalizing cinnamon-brown sugar swirl that will make your taste buds dance with joy. Whether you're a seasoned baker or a weekend kitchen adventurer, this recipe guarantees a showstopping treat that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup brown sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick cooking spray, ensuring complete coverage of the pan's interior.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. This helps eliminate any lumps and ensures even distribution of dry ingredients.
- In a separate large bowl, cream together the softened unsalted butter and white sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and sour cream, stirring until the batter is smooth and well combined.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- In a small bowl, prepare the streusel topping by mixing brown sugar and cinnamon together until well blended.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle half of the cinnamon-brown sugar mixture over the batter.
- Add the remaining cake batter on top, creating a second layer. Finish by sprinkling the remaining cinnamon-brown sugar mixture over the top of the cake.
- Using a knife, gently swirl the streusel topping into the batter to create a marbled effect.
- Place the pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Cut into squares and serve warm. The coffee cake can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold dry ingredients into wet ingredients to maintain a light, tender crumb. Overmixing can lead to a dense, tough cake.
- Streusel Swirling Technique: When creating the marbled effect, use a light hand. Too much stirring will blend the layers completely.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as variations can affect baking time and results.
- Cooling is Crucial: Allow the cake to cool in the pan for 15-20 minutes before cutting to help it set and prevent crumbling.
- Storage Hack: To keep the cake moist, store in an airtight container at room temperature and consume within 3 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
