Moist Coffee Cake is a delightful and comforting dessert that perfectly blends the robust flavor of coffee with the soft, tender crumb of a classic cake. This treat features a rich, buttery base that is infused with the deep, aromatic notes of brewed coffee, complemented by the tangy creaminess of sour cream. The result is a cake that is incredibly moist and flavorful, making it an ideal accompaniment to a cup of coffee or tea.
The cake is topped with a cinnamon streusel that adds a delightful crunch and a burst of sweet, spicy flavor. The streusel, made from a mixture of sugar, flour, butter, and cinnamon, creates a beautiful, crumbly topping that contrasts wonderfully with the soft cake beneath. As the cake bakes, the streusel forms a golden, caramelized crust that enhances the overall taste and texture of the dessert.
Perfect for breakfast, brunch, or as a casual afternoon snack, Moist Coffee Cake is a versatile and beloved option that is sure to please a crowd. Its rich flavor profile and tender crumb make it a standout choice for those who appreciate classic, home-baked goods with a touch of indulgence.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup brewed coffee (cooled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the Cinnamon Streusel Topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1 tablespoon ground cinnamon
Instructions:
- Prepare the Streusel Topping:
- In a medium bowl, combine the sugar, flour, and cinnamon.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Make the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and brewed coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Add the Streusel Topping:
- Sprinkle the cinnamon streusel evenly over the top of the batter.
- Bake the Cake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Tips:
- Ensure the butter is at room temperature for a smooth, well-incorporated batter.
- If you prefer a stronger coffee flavor, you can increase the amount of brewed coffee slightly.
- For added moisture, you can substitute half of the sour cream with plain Greek yogurt.
- This cake can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
