Description
Classic coffee cake with a swirl of cinnamon.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- Cinnamon Swirl: 1/4 cup packed brown sugar, 2 tbsp all-purpose flour, 2 tsp ground cinnamon, 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sour cream until smooth. Beat in eggs and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine brown sugar, flour, and cinnamon for the swirl. Stir in melted butter.
- Pour half of the batter into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining batter over the swirl.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before cutting into squares and serving.
Notes
- For a richer flavor, use brown butter in the cake batter.
- Add chopped nuts to the cinnamon swirl for extra crunch.
- Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg