Get ready to transform your kitchen into a haven of warmth and nostalgia with this legendary coffee cake recipe that has been delighting families for generations! Imagine a moist, tender cake with a tantalizing cinnamon-sugar swirl that promises to make your taste buds dance and your home smell absolutely heavenly. Whether you're a baking novice or a seasoned pro, Aunt Pat's Coffee Cake is about to become your new weekend breakfast obsession that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed and set aside.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix the batter.
- If you are using chopped nuts, fold them into the batter gently until evenly distributed.
- In a small bowl, combine the brown sugar and ground cinnamon. This will be used for the topping.
- Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the brown sugar and cinnamon mixture over the batter.
- Pour the remaining batter over the first layer and spread it evenly. Then, sprinkle the rest of the brown sugar and cinnamon mixture on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the coffee cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve warm or at room temperature, and enjoy Aunt Pat's Coffee Cake with a cup of coffee or tea!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and a more consistent bake.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Nut Options: Feel free to experiment with different nuts like pecans or walnuts, or skip them entirely if you prefer.
- Storage Hack: This coffee cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Warm slightly before serving and pair with a hot cup of coffee for the ultimate comfort food experience.
- Make-Ahead Tip: You can prepare the batter the night before and refrigerate, then bake fresh in the morning for a quick breakfast treat.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
