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Astonishing 10-Minute Moist coffee cake Secret

coffee cake
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You will bake an ultra moist sour cream coffee cake featuring a double layer of rich cinnamon streusel and finished with a simple sweet glaze. This recipe delivers the perfect texture and flavor for your breakfast or brunch.

Ingredients

  • All-purpose flour: 2 1/4 cups
  • Baking powder: 2 teaspoons
  • Baking soda: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Unsalted butter, softened: 1 cup (2 sticks)
  • Granulated sugar: 1 1/2 cups
  • Eggs, large: 2
  • Sour cream: 1 cup
  • Vanilla extract: 1 teaspoon
  • For the Cinnamon Streusel:
  • All-purpose flour: 1 1/2 cups
  • Brown sugar, packed: 1 cup
  • Ground cinnamon: 2 tablespoons
  • Unsalted butter, cold and cubed: 1/2 cup (1 stick)
  • For the Simple Glaze:
  • Powdered sugar: 1 cup
  • Milk or water: 2-3 tablespoons

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking dish.
  2. Prepare the streusel: In a medium bowl, mix the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cake batter: In a large bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Assemble the cake: Pour half of the batter into your prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently pour the remaining batter over the streusel layer. Top with the remaining streusel mixture.
  7. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake in the pan on a wire rack for 15 minutes. Then, invert the cake onto the rack to cool completely.
  9. Prepare the glaze: Whisk the powdered sugar and milk (or water) together until smooth. Add liquid slowly until you reach a thick but pourable consistency.
  10. Drizzle the glaze over the cooled coffee cake before serving.

Notes

  • Using room temperature sour cream helps your batter mix smoother.
  • For a deeper cinnamon flavor in the cake, you can add 1 teaspoon of cinnamon to the main cake batter as well.
  • This cake tastes wonderful the next day, making it perfect for early morning preparation.

Nutrition

Find it online: https://whiskdaily.com/moist-sour-cream-coffee-cake-streusel-recipe/