Coffee Cake

35 mins
Serves 70
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Directions

  1. 1Combine brown sugar, white sugar, cinnamon, melted butter, and a pinch of kosher salt in a large bowl and mix until saturated and resembling a thick, gooey mixture.
  2. 2Combine brown sugar, white sugar, cinnamon, melted butter, and a pinch of kosher salt in a large bowl and mix until saturated and resembling a thick, gooey mixture.
  3. 3Combine brown sugar, white sugar, cinnamon, melted butter, and a pinch of kosher salt in a large bowl and mix until saturated and resembling a thick, gooey mixture.
  4. 4Add all-purpose flour to the butter mixture and mix by hand until all flour is incorporated and a crumbly topping is formed.
  5. 5Add all-purpose flour to the butter mixture and mix by hand until all flour is incorporated and a crumbly topping is formed.
  6. 6Add all-purpose flour to the butter mixture and mix by hand until all flour is incorporated and a crumbly topping is formed.
  7. 7Cream together softened butter and sugar in a mixer until fluffy.
  8. 8Cream together softened butter and sugar in a mixer until fluffy.
  9. 9Cream together softened butter and sugar in a mixer until fluffy.
  10. 10Whisk eggs and vanilla extract together in a separate container.
  11. 11Whisk eggs and vanilla extract together in a separate container.
  12. 12Whisk eggs and vanilla extract together in a separate container.
  13. 13Add the egg and vanilla mixture to the creamed butter and sugar, mixing until just incorporated.
  14. 14Add the egg and vanilla mixture to the creamed butter and sugar, mixing until just incorporated.
  15. 15Add the egg and vanilla mixture to the creamed butter and sugar, mixing until just incorporated.
  16. 16Combine flour, baking powder, baking soda, and salt in a bowl.
  17. 17Combine flour, baking powder, baking soda, and salt in a bowl.
  18. 18Combine flour, baking powder, baking soda, and salt in a bowl.
  19. 19Fold the dry ingredients into the wet ingredients until just combined, ensuring not to overwork the batter.
  20. 20Fold the dry ingredients into the wet ingredients until just combined, ensuring not to overwork the batter.
  21. 21Fold the dry ingredients into the wet ingredients until just combined, ensuring not to overwork the batter.
  22. 22Mix in sour cream and milk until the batter is smooth but still thick.
  23. 23Mix in sour cream and milk until the batter is smooth but still thick.
  24. 24Mix in sour cream and milk until the batter is smooth but still thick.
  25. 25Butter and line baking pans with crumpled parchment paper.
  26. 26Butter and line baking pans with crumpled parchment paper.
  27. 27Butter and line baking pans with crumpled parchment paper.
  28. 28Spread about half of the cake batter evenly into the prepared pans.
  29. 29Spread about half of the cake batter evenly into the prepared pans.
  30. 30Spread about half of the cake batter evenly into the prepared pans.
  31. 31Layer a good amount of the crumb topping over the batter and gently press it into the batter.
  32. 32Layer a good amount of the crumb topping over the batter and gently press it into the batter.
  33. 33Layer a good amount of the crumb topping over the batter and gently press it into the batter.
  34. 34Add the remaining cake batter over the crumb layer, spreading it out evenly.
  35. 35Add the remaining cake batter over the crumb layer, spreading it out evenly.
  36. 36Add the remaining cake batter over the crumb layer, spreading it out evenly.
  37. 37Top with more crumb topping, pressing it gently into the batter to ensure it sticks during baking.
  38. 38Top with more crumb topping, pressing it gently into the batter to ensure it sticks during baking.
  39. 39Top with more crumb topping, pressing it gently into the batter to ensure it sticks during baking.
  40. 40Bake in a 350-degree Fahrenheit oven for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  41. 41Bake in a 350-degree Fahrenheit oven for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  42. 42Bake in a 350-degree Fahrenheit oven for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  43. 43Let the coffee cake cool to room temperature before serving.
  44. 44Let the coffee cake cool to room temperature before serving.
  45. 45Let the coffee cake cool to room temperature before serving.

Ingredients

  • 1 lb brown sugar
  • 1 lb brown sugar
  • 1 lb brown sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 lb melted butter
  • 1 lb melted butter
  • 1 lb melted butter
  • 2 tbsp ground cinnamon
  • 2 tbsp ground cinnamon
  • 2 tbsp ground cinnamon
  • pinch kosher salt
  • pinch kosher salt
  • pinch kosher salt
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 4.5 cups AP flour
  • 4.5 cups AP flour
  • 4.5 cups AP flour
  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 0.75 cups sugar
  • 0.75 cups sugar
  • 0.75 cups sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1.33 cups AP flour
  • 1.33 cups AP flour
  • 1.33 cups AP flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup sour cream or Greek yogurt
  • 2 tbsp milk
  • 2 tbsp milk
  • 2 tbsp milk

Equipment

large bowlwhiskmixerspatulabaking pansparchment paper

Tips

  • Crumple parchment paper before lining pans to make it easier to line.
  • Press the crumb topping into the batter to ensure layers stick together after baking.
  • Coffee cake should have more crumb than cake.