Imagine sinking your fork into a slice of the most heavenly coffee cake that promises to transform your ordinary morning into an extraordinary culinary experience. This Lisa M Coffee Cake isn't just another recipe – it's a mouthwatering journey of cinnamon-swirled perfection that will have your family and friends begging for seconds. With its tender crumb, rich buttery flavor, and irresistible streusel topping, this coffee cake is about to become your new breakfast and brunch obsession!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to ensure even distribution of leavening agents.
- Alternately add the dry ingredient mixture and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Stir in the vanilla extract, mixing until just incorporated.
- In a small bowl, combine brown sugar and ground cinnamon to create the streusel topping.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle half of the cinnamon-brown sugar mixture over the first layer of batter.
- Add the remaining cake batter on top, carefully spreading it to cover the first layer.
- Finish by sprinkling the remaining cinnamon-brown sugar mixture over the top of the cake.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes before slicing and serving.
- For best flavor and texture, serve warm or at room temperature. The cake can be stored covered at room temperature for up to 3 days.
Tips
- Make sure all ingredients are at room temperature before starting to ensure smooth mixing and optimal texture.
- When creaming butter and sugar, beat until the mixture is light and fluffy – this incorporates air and helps create a tender cake.
- Be careful not to overmix the batter once you've added the flour. Mix just until the ingredients are combined to keep the cake tender.
- For an extra moist cake, use full-fat sour cream and ensure you don't overbake.
- To check doneness, insert a toothpick into the center – it should come out clean with just a few moist crumbs.
- Allow the cake to cool slightly in the pan before cutting to help it set and make slicing easier.
- For an extra indulgent touch, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
