A fantastic coffee cake recipe, it comes together fairly quickly, is dense and delicious and has a crunchy topping and glaze. Besides, it contains the magic words brown butter, so it really is a cake you should make now and keep on making whenever you need a hug.
For the streusel
- 3/4 cup (150g) light brown sugar
- 1/3 cup (45g) all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons (60g) unsalted butter, melted
For the coffee cake
- 3/4 cup (170g) unsalted butter (at room tº)
- 2 cups (280g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup whole milk (at room tº)
- 2 large eggs (at room tº)
- 8 ounces (225g) sour cream, at room tº
For the glaze
- 1/2 cup (65g) powdered sugar
- 1 tablespoon milk or lemon juice
- Preheat oven to 350ºF / 180ºC.
- Butter or spray a 9x4-inch loaf pan or a 9-inch square pan.
- Line with parchment paper if wanted.
For the streusel
- In a small bowl mix all ingredients together until the mixture resembles wet sand. Reserve.
For the cake
- Melt butter in a saucepan with high sides, at medium heat, until it begins to foam.
- Bubbles will appear and a chirping noise will begin. Let it boil away until the bubbles and noise subside and the surface covers with foam.
- Lower the heat and watch carefully, twirling the pan a few times until a nutty smell appears and, beneath the foam, the butter is amber colored. Be careful not to burn it!.
- You have brown butter now. Transfer it to a medium bowl and let cool slightly.
- Add the milk (first to lower the temperature), the eggs, and sour cream to the warm butter and mix lightly.
- In a large bowl sift together flour, baking powder, and salt. Add both sugars and mix to combine.
- Make a well in the center and add the wet ingredients.
- Mix with a spatula until combined, like you would a muffin mix, but careful not to overmix.
- Spoon half of this batter in the prepared pan.
- Sprinkle with half the streusel mixture.
- Cover with the other half of the batter and end with the remaining streusel.
- Bake for 40-45 minutes, depending on the pan you use until a tester comes out clean.
- The loaf pan might take a bit more.
- Let cool for 10 on a wire rack and carefully unmold. Some sugar might be stuck to the sides.
For the glaze
- Mix sugar and liquid until creamy and lump free.
- Drizzle over the cake.
- Keep wrapped at room tº for a few days.
- Pans: this cake was both great as a loaf and as a small sheet cake.
- Sugars: both white and brown sugars are used, giving it sweetness as well as a caramel undertone that is fantastic with the brown butter.
- Sour cream: it adds a lot of moisture to this cake and an unmistakable dense crumb that is so particular with coffee cakes.
- use the best quality you can afford. This cake relies on simple ones, such as butter, for flavor, so the best ones will render the best results.
- Serving: a glazed coffee cake is always my first choice, but this one can be served plain.
- Storing: it keeps well for a few days at room temperature and it can be frozen for a month, well wrapped.
- Flavorings: feel free to add other flavorings that complement the cinnamon, such as orange zest. Or try a new one, like ground cardamom.
Keywords: brown butter coffee cake