Interestingly enough, we have yet to find a single recipe for coffee cake that actually includes coffee. We’re just assuming that means coffee is the recommended pairing for this cinnamon-streusel topped pan of heaven, although since we’re making it for brunch we might have to force it down with a bottomless mimosa or three. That’s right, three bottomless mimosas. What were we talking about again? Oh right, coffee cake.
- 1 3/4 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon coarse salt
- 1 stick butter, melted
- 1 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon unsweetened cocoa powder
For the cake
- 1 stick unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- coarse salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- Preheat oven to 350° and lightly grease a 9"x13" pan.
- Make the topping by whisking together brown sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined and crumbly.
- Make the filling by mixing together the brown sugar, cinnamon and cocoa powder.
- To make the cake, mix the flour, baking powder, baking soda and 1/2 teaspoon salt into a bowl.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes.
- Beat in eggs, one at a time, followed by vanilla. Add and beat in half of the flour mixture, then beat in the sour cream, followed by the rest of the flour mixture. Beat until well combined.
- Spoon half of the batter into the pan. Sprinkle streusel center mixture evenly over the batter and top with remaining batter, spread evenly.
- Sprinkle streusel topping mixture evenly over the batter and bake cake in oven until golden brown, about 55 to 60 minutes. If you stick a toothpick in the center of the cake and it comes out clean, it is done.
- Remove the cake from the oven and allow to cool for 20 minutes before serving.