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–+ servings
bite out of a coffee cake with coffee

Coffee Cake Recipe

Bernice Baran
This gorgeous coffee cake is a vanilla butter cake with a cinnamon brown sugar filling and streusel topping. It’s guaranteed to be your coffee’s new best friend.
4.85 from 19 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Additional Time 30 minutes
Total Time 1 hour 40 minutes
Course Cakes
Cuisine American
Servings 16 slices
Calories 280 kcal

Equipment

Ingredients
  

Cake

  • 1/2 cup (113g) Danish Creamery European Style Unsalted Butter room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (170g) Greek yogurt
  • 1 1/2 cup (180g) all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/4 tsp salt

Filling

  • 1/2 cup (100g) light brown sugar lightly packed
  • 1/4 cup (30g) all-purpose flour spooned and leveled
  • 1 tsp cinnamon

Streusel Topping

  • 1/2 cup (100g) light brown sugar lightly packed
  • 3/4 cup (90g) all-purpose flour spooned and leveled
  • 1/2 tsp cinnamon
  • 1/4 cup (56g) Danish Creamery European Style Unsalted Butter room temperature and cubed
  • powdered sugar for dusting

Instructions
 

Vanilla Butter Cake

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line a square 8-inch pan with baking spray (or butter) and parchment paper.
  • In a large bowl, with an electric mixer, cream together the Danish Creamery European Style Unsalted Butter and sugar for 2-3 minutes, until it’s light and fluffy.
    1/2 cup (113g) Danish Creamery European Style Unsalted Butter, 1 cup (200g) granulated sugar
  • Add the eggs and vanilla extract and beat at full speed for 1-2 minutes, until they’re fully combined.
    2 large eggs, 1 tsp vanilla extract
  • Add the Greek yogurt and mix until it’s fully combined.
    3/4 cup (170g) Greek yogurt
  • Fold in the flour, baking powder and salt just until the last streak of flour is combined.
    1 1/2 cup (180g) all-purpose flour, 2 tsp baking powder, 1/4 tsp salt

Filling

  • In a separate bowl, combine the brown sugar, flour and cinnamon for the filling.
    1/2 cup (100g) light brown sugar, 1/4 cup (30g) all-purpose flour, 1 tsp cinnamon
  • Spread half of the batter in the prepared pan, then spread the filling evenly on top. Gently spread the rest of the batter on top of the filling.

Streusel

  • To make the streusel, combine the brown sugar, flour and cinnamon in a food processor until they’re evenly distributed.
    1/2 cup (100g) light brown sugar, 3/4 cup (90g) all-purpose flour, 1/2 tsp cinnamon
  • Add the cubed Danish Creamery European Style Unsalted Butter to the food processor and pulse until pea size chunks form.
    1/4 cup (56g) Danish Creamery European Style Unsalted Butter
  • Spread the streusel evenly on top of the cake batter and bake for 45 minutes, until the streusel is browned and a toothpick comes out clean.
  • Allow the cake to cool in the pan for half an hour before removing from the pan. Dust the top with powdered sugar and serve slightly warm or at room temperature.

Notes

You can double the recipe and bake it in a 9x13x2 inch pan for 55-60 minutes

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 47mgSodium: 115mgFiber: 1gSugar: 31g
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