Classic Breakfast Coffee Cake Recipe

This Classic Breakfast Coffee Cake Recipe is a buttery and tender recipe, which is made with rich sour cream and a crunchy cinnamon walnut streusel. It’s the perfect weekend breakfast, ready in about 1 hour.

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Classic Breakfast Coffee Cake Recipe Ingredients

Topping:

• 1 cup walnuts, coarsely chopped
• 2/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 5 tablespoons butter, melted

Coffee Cake:

• 1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups sour cream
• Zest of 1 lemon

How To Make Classic Breakfast Coffee Cake

1. Make the crumb topping: In a medium bowl, combine the coarsely chopped walnuts, flour, granulated sugar, light brown sugar, cinnamon, and salt. Stir to blend the dry ingredients. Pour in the melted butter. Use your hands or a fork to mix until sandy clumps form. Sprinkle the topping onto a parchment-lined baking sheet to break it into smaller pieces and refrigerate it until needed. Chilling keeps the crumbs distinct during baking.
2. Prep the oven and pan: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13-by-9-inch baking pan.
3. Cream butter and sugar: In the bowl of an electric mixer, cream the 4 tablespoons of butter and the granulated sugar together on medium-high speed for 5 to 8 minutes. The mixture should be light yellow and smooth.
4. Add the eggs: Add the room temperature eggs, one at a time, beating until each is thoroughly integrated before adding the next to ensure a smooth emulsion.
5. Prepare wet and dry mixtures: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a separate small bowl, whisk the sour cream until it is smooth.
6. Make the cake batter: Turn the mixer on low. Alternate adding some of the flour mixture and some of the sour cream to the creamed butter, beginning and ending with the flour mixture. Mix in the fresh lemon zest. Scrape the sides of the bowl and blend briefly to ensure everything is just combined.
7. Assemble and bake: Transfer the batter to the greased baking pan and spread it into an even layer. Liberally sprinkle the entire chilled crumb topping over the batter, covering the whole top edge-to-edge. Bake in the center of the oven for 22 to 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Allow the coffee cake to cool in the pan on a wire rack for at least 30 minutes to set before cutting into squares and serving.

Recipe Tips

• Why use sour cream: Sour cream is acidic, which tenderizes the gluten in the flour and activates the baking soda. It also adds fat, resulting in a cake that is moist and rich rather than dry and bready.
• Don’t skip the lemon zest: The small amount of lemon zest doesn’t make the cake taste like “lemon cake,” but it brightens the flavor profile and cuts through the richness of the butter and sugar.
• Chilling the topping: Putting the crumb topping in the fridge while you make the batter hardens the butter. This prevents the crumbs from melting into a flat glaze in the oven, ensuring nice, crunchy nuggets on top.
• Room temperature ingredients: Using room temperature eggs and butter ensures they bond together easily to create a smooth batter that rises evenly.

What To Serve With Classic Breakfast Coffee Cake

This cake is a brunch staple that pairs well with savory or fresh sides.

• Hot coffee or espresso
• Scrambled eggs or a frittata
• Fresh fruit salad
• Greek yogurt

How To Store Classic Breakfast Coffee Cake Recipe

• Room Temperature: Store the cooled cake covered with foil or plastic wrap at room temperature for up to 3 days.
• Freeze: You can freeze individual squares wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature or warm in the microwave for 15 seconds.

Classic Breakfast Coffee Cake Recipe Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 340mg
• Total Carbohydrates: 48g
• Dietary Fiber: 2g
• Sugar: 28g
• Protein: 6g

Nutrition information is estimated per serving and may vary based on ingredients used.

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