With autumn on the horizon, I’m so excited to indulge in one of my favorite fall foods: Coffee cake. Maybe this is an all-year-round sweet for you, but for me, it just feels right when enjoyed on a crisp fall morning. No matter when you prefer to eat it though, this recipe is sure to satisfy that craving.
- 1 cup granulated sugar 198 grams
- ¼ teaspoon salt if you use unsalted butter
- 1 cup unbleached All-Purpose flour 120 grams
- 1 tablespoon cinnamon
- 6 tablespoons butter melted
- 1 cup brown sugar packed (213 grams)
- 1 ½ tablespoons cinnamon
- 1 teaspoons unsweetened cocoa, dutch-process or natural
- 12 tablespoons butter at room temp (170 grams)
- 1 teaspoon salt 1 1/4 teaspoons if you use unsalted butter
- 1 ½ cups granulated sugar 298 grams
- ⅓ cup brown sugar packed (71 grams)
- 2 ½ teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs at room temperature
- ¾ cup sour cream or plain yogurt at room temperature (170 grams)
- 1 ¼ cups milk (anything from skim to whole) at room temperature
- 3 ¾ cups unbleached All-Purpose flour 450 grams
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
- Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
- Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
- To make the cake, in a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sour cream or yogurt and milk until well combined. You don't need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
- Sprinkle the filling evenly on the batter.
- Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.