This Classic Breakfast Coffee Cake Recipe is a moist and buttery recipe, which is made with sour cream and walnuts. It’s the ultimate comfort food recipe, ready in about 1 hour and 40 minutes.
Jump to RecipeClassic 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
- Make the Crumb Topping: In a medium bowl, combine the walnuts, flour, both sugars, cinnamon, and salt. Stir to blend, then 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 until needed.
- 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.
- 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, until the mixture is light yellow and smooth.
- Add the Eggs: Add the room temperature eggs, one at a time, beating until each is thoroughly integrated before adding the next.
- 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.
- Make the Cake Batter: Turn the mixer on low and alternate adding some of the flour mixture and some of the sour cream to the creamed butter, beginning and ending with the flour. Mix in the lemon zest. Scrape the sides of the bowl and blend briefly to ensure everything is just combined.
- Assemble and Bake: Transfer the batter to the greased baking pan and spread it evenly. Liberally sprinkle the entire chilled crumb topping over the batter, covering the whole top. Bake in the center of the oven for 22 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the coffee cake to cool in the pan on a wire rack for at least 30 minutes before cutting and serving.
Recipe Tips
- How do I get the best crumb topping? The secret to large, distinct crumbs is to mix the topping until it just forms clumps and then to chill it. Cold crumbs won’t melt into the batter during baking, ensuring a thick, crunchy topping.
- How do I keep my coffee cake moist? Sour cream is the key ingredient for a super moist and tender cake. Also, be careful not to overbake it. Check for doneness at the 22-minute mark; it’s ready when a toothpick comes out clean.
- Why use room temperature ingredients for the cake? Using room temperature butter and eggs is essential for a light, fluffy cake. These ingredients emulsify together much better when they aren’t cold, creating a smooth batter that traps air, which results in a finer, more tender crumb.
- Can I make this ahead of time? Yes. You can prepare the crumb topping and store it in an airtight container in the refrigerator for up to 3 days. The entire baked cake also stores beautifully.
What To Serve With Classic Breakfast Coffee Cake
This is the perfect breakfast or brunch treat that needs little accompaniment.
- A hot cup of black coffee or a latte
- A cup of hot or iced tea
- A cold glass of milk
How To Store Classic Breakfast Coffee Cake
Room Temperature: Store the cooled coffee cake in an airtight container or covered tightly with plastic wrap at room temperature. It will stay moist and delicious for up to 3 days.
Classic Breakfast Coffee Cake Nutrition Facts
- Serving: 1 square (of 12)
- Calories: 480kcal
- Protein: 6g
- Fat: 28g
- Carbohydrates: 52g
- Sugar: 30g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the cake batter is too thin or, more commonly, if the crumb topping was not cold enough when you put it on top. Chilling the crumbs until the butter is firm is essential to help them sit on top of the batter as it bakes.
Yes, coarsely chopped pecans are a classic and excellent substitute for the walnuts in the crumb topping.
This is usually caused by over-mixing the batter after the flour has been added, which overdevelops the gluten. It can also be caused by not creaming the butter and sugar for long enough at the beginning, a step which incorporates the air needed for a lighter texture.
Try More Recipes:
- Black and White Angel Food Cake Recipe
- Spice Cake with Ginger Glaze Recipe
- Madeleine Wreath with Sour Cherry Mousse Recipe
Classic Breakfast Coffee Cake Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings25
minutes30
minutes480
kcalA classic, incredibly moist sour cream coffee cake with a hint of lemon zest, topped with a thick, crunchy layer of cinnamon, brown sugar, and walnut crumbs.
Ingredients
Topping: 1 cup walnuts, 2/3 cup flour, 2/3 cup total sugars, 2 tsp cinnamon, 5 tbsp melted butter.
Cake: 2 cups all-purpose flour, 1 tsp each baking powder & soda, 1 1/2 cups sour cream, 1 cup sugar, 4 tbsp butter, 2 eggs, zest of 1 lemon.
Directions
- First, make the topping: Combine all dry topping ingredients, then stir in the melted butter to form clumps. Chill until needed.
- Preheat oven to 350°F. Grease a 13×9-inch baking pan.
- Cream the butter and sugar for the cake until light and fluffy (5-8 minutes). Beat in the eggs one at a time.
- Sift the dry cake ingredients together.
- On low speed, alternate adding the dry ingredients and the sour cream to the butter mixture. Stir in the lemon zest.
- Spread the batter into the prepared pan and sprinkle the entire chilled crumb topping evenly over the top.
- Bake for 22-30 minutes, until a toothpick inserted in the center comes out clean.
- Cool for at least 30 minutes before serving.
Notes
- Chilling the crumb topping while you make the batter is a crucial step that keeps the crumbs from melting into the cake.
- Using room temperature eggs and butter for the cake batter will result in a lighter, fluffier texture.
- Sour cream is the secret ingredient that makes this coffee cake exceptionally moist and tender.
- Don’t overmix the batter after the flour is added, as this can lead to a dense, tough cake.
