Simple Coffee Cake

Coffee Cake (Bundt Pan Version)

Ingredients:

For the Cake

• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened

• 1 1/2 cups granulated sugar

• 3 large eggs

• 1 1/2 teaspoons vanilla extract

• 1 1/4 cups sour cream (full-fat)

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

For the Streusel

• 1/2 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 1 1/2 tablespoons ground cinnamon

• 1/4 teaspoon salt

• 1 1/2 cups all-purpose flour

• 1 stick (1/2 cup) unsalted butter, melted

For the Glaze (Optional but Delicious)

• 1 cup powdered sugar

• 2 tablespoons milk or heavy cream (more if needed for desired consistency)

• 1/2 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat the oven to 350°F (177°C). Grease and flour a Bundt pan thoroughly.

2. Make Streusel: In a medium bowl, mix brown sugar, granulated sugar, cinnamon, salt, and flour. Add melted butter and mix with a fork until crumbly. Set aside.

3. Make Cake Batter:

• In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), cream the butter and sugar together for 4-5 minutes, until light and fluffy.

• Add the eggs one at a time, mixing well after each addition.

• Mix in the vanilla extract and sour cream until smooth.

4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5. Mix Dry & Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.

6. Layer the Batter & Streusel:

• Spoon half of the batter into the prepared Bundt pan and smooth the top.

• Sprinkle half of the streusel mixture evenly over the batter.

• Add the remaining batter on top and smooth it out.

• Sprinkle the remaining streusel on top.

7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes to avoid overbaking.

8. Cool: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

9. Make Glaze (Optional): Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled cake.

10. Serve & Enjoy!

Tips for Success:

• Generously butter and flour your Bundt pan to prevent sticking.

• For a moister cake, use full-fat sour cream.

• Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.