Classic Coffee Cake

Classic Coffee Cake

Coffee cake is one of those treats I think everyone loves but is underrated. Every time I see a coffee cake recipe online I think “ooo I should make that it looks amazing!” but then never think of it when I go to bake. It’s not the type of cake to serve at a celebration like a birthday either. Now that I have lots of free time I decided to finally give it a try. Since it has layers, it is a bit time consuming, but all of the steps are easy to do. I’ve tried my best to make the instructions as clear as possible and think a novice baker can make this successfully.

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INGREDIENTS

Cinnamon Filling
3/4 cup brown sugar
3/4 cup all-purpose flour
2 tsp. cinnamon

Crumb Topping
1 cup brown sugar
1 cup all-purpose flour
1 1/2 tbsp. cinnamon
6 tbsp. butter, melted

Cake Batter
3 2/3 cup all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1 cup butter, room temperature
1 cup granulated sugar
2/3 cup brown sugar
3 eggs
1 tbsp. vanilla
1 cup greek yogurt (or sour cream)
1 1/4 cup milk

Icing
1 cup icing sugar
2-3 tbsp. milk

YIELD

Sheet pan cake (serves 15)

TIME

• Prep: 30 minutes

• Bake: 45 minutes

• Cool: 30 minutes+

• Ice: 5 minutes

TOOLS

• 9”x13” sheet cake pan

• Stand or hand mixer

• 2 large bowls, 2 medium bowls

• Spatula

DIRECTIONS

1. Grease and flour a 9”x13” pan. Preheat oven to 350°F.

Make the Filling First

1. in a medium bowl whisk together brown sugar, flour, and cinnamon until fully combined. Set aside.

Make the Crumb Topping

1. In a large bowl mix the brown sugar, flour, and cinnamon. Add in the melted butter and combine until the mixture resembles coarse crumbs. If needed use your hands to form large crumb pieces. Set aside.

Make the Cake Batter

1. In a medium bowl whisk together the flour, baking powder and salt. Set aside.

2. In the bowl of a stand or hand mixer, beat the butter and both sugars for 2 minutes on medium speed until light and fluffy.

3. Add the eggs, vanilla, and greek yogurt. Mix for an additional minute until fully combined.

4. Turn the mixer to low and add the flour mixture and milk in alternating portions, beginning and ending with flour. Scrape down the sides of the bowl in between. Mix until just combined, do not over mix.

Assemble and Bake

1. Spread half the cake batter into the prepared pan, using a spatula to bring it into all four corners. Sprinkle the cinnamon filling on top of the batter. Use a spatula to spread the remaining cake batter on top of the cinnamon filing. This part is tricky, do your best to keep the cinnamon layer in between by pouring the batter evenly across the whole pan and carefully using the spatula to even it out.

2. Sprinkle the crumb topping on top of the batter, covering it completely.

3. Bake for 40-45 minutes, until a toothpick inserted in the centre comes out clean.

4. Allow cake to cool completely, for at least 30 minutes.

Icing

1. In a medium bowl whisk the icing sugar and 2 tbsp. of milk. Add more milk as needed to get a smooth icing that you can drizzle but is thick enough not to fall off the cake.

2. Drizzle on the cooled cake in the pan.

3. Cut and serve!

NOTES

This cake tastes best served immediately, but can be stored in an airtight container for up to 3 days. You can also save part of it store it in the freezer for later.

Recipe adapted from Cookies and Cups.