Golden Coffee Cake
A soft and buttery homemade coffee cake perfect for breakfast or dessert.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 tsp cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup milk
- 1 tsp vanilla extract
Crumb Topping
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp cinnamon
Instructions
Preparation
- Preheat the oven to 350°F. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- In a medium bowl, combine the cold, cubed butter, brown sugar, flour, and cinnamon. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle the crumb topping over the batter, covering it completely.
- Place the cake in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with coffee or tea.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze for up to 3 months.
Notes
Pro Tips: Always use room temperature ingredients to ensure a smooth batter. If you prefer a thicker crumb topping, double the crumb topping ingredients. Ingredient Substitutions: You can substitute the milk with almond milk for a dairy-free option. How to Serve: This cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. Storage & Freshness: Store the cake in an airtight container to maintain its moisture and flavor. Make-Ahead Tips: Prepare the batter and crumb topping the night before, store separately, and bake fresh in the morning for a warm breakfast treat.