Classic Coffee Cake for A Cozy Fall Morning

A classic coffee cake for a cozy fall morning—that’s a tongue twister indeed, but a delicious one at that. One morning I woke up and I had the strangest craving for coffee cake. I think it’s the time period to be honest; growing up, my mom stayed home to raise us kids and she had many frequent ‘coffees’ with her friends who also did the same. One sweet that was always there and didn’t disappoint was a classic style coffee cake, homemade of course. Something in me wanted to experience a bit of nostalgia—because quite frankly I don’t recall any time in say the last 20 years that I had a slice—for days gone by when there felt like there was some familiarity and comfort. This fits the bill, indulgent? Yes, but every once in a while you need to treat yourself and walk down memory lane.

Classic Coffee Cake

For the Cake

1 stick unsalted butter, softened slightly

3/4 cup sugar

2 eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup organic sour cream

For the Crumb Topping

1 1/2 sticks unsalted butter chilled and diced

1 3/4 cup flour

3/4 cup light brown sugar, packed

2 teaspoons ground cinnamon

Pinch of flaky sea salt

Equipment Needed

Spring foam pan or angel food cake pan

Directions: Preheat oven to 350 degrees. Generously oil a spring foam pan and set aside. Make the crumb topping; add the diced butter and flour to a medium bowl. Using a pastry cutter, cut butter until small to medium clumps form. Add the brown sugar, cinnamon and using your hand work the dough until it starts to come together. You should be able to squeeze a small amount in your hand and it should stay together. Put in the refrigerator until ready to use.

Make the cake; place butter into a bowl outfitted for a hand-held mixer or standing mixer. Beat until whipped; add sugar and beat until combined. Add eggs one at a time and vanilla extract. Add remaining dry ingredients and mix only until combined. Fold into batter sour cream and stir to combine.

To assemble. Add half of the batter into the bottom of the spring foam pan. Spread half of crumb topping evenly on top. Add the remaining batter and top with remaining crumb topping. Sprinkle with a dash of flaky sea salt. Place into oven and bake for 50 to 55 minutes until a knife can be inserted into the cake and it comes out clean. Let cool completely before removing from pan. Serve and enjoy!

Recipe was slightly adapted from Martha Stewart

SHOP THE STORY

ROSE & IVY participates in affiliate links. If you decide to purchase something mentioned there might be a small commission earned. Thank you for supporting ROSE & IVY!

Photography by Alison Engstrom