the biggest scam is that coffee cake does not have any coffee
I only found out recently that coffee cake does not have any coffee and I was like huuuuhhhhh ????? fat scam.
But I learned that coffee cake is meant to be eaten while sipping on coffee which is nice too. I tend to stick to cakes and cupcakes with fruit but I really like this recipe! My favorite part of this cake though is the brown sugar crumble topping— it keeps everything super interesting from texture to the flavor.
COFFEE CAKE
1/3 cup room temp. butter
1/3 cup sugar
1/4 cup brown sugar
1 egg
1/4 cup sour cream
1/3 cup milk
1 cup + 2 tbsp flour
a generous splash of vanilla
1 tsp of baking powder
pinch of salt
CRUMBLE TOPPING
1/3 cup flour
1/3 cup brown sugar
3 tablespoons of butter
In a bowl, begin by whisking your butter until white and fluffy. Once fluffy, add in your white and brown sugar and whip until creamy. It should take anywhere from 3 - 5 minutes, this is what helps make the texture so soft so don't skip this step!
Once that's done, whisk in your vanilla, beaten egg, and sour cream until smooth. Add your baking powder and salt to your flour. Incorporate that into your batter while alternating with milk in thirds-- flour, milk, flour, milk, etc. Be sure to not overmix! Even if the batter is a bit lumpy, that's okay. Overmixing can make your cake dry.
To make the crumble topping, mix your brown sugar and flour together. Add in your cold butter cubes and squish them with your hands. You want the end to resemble coarse wet sand but make sure to leave some bigger chunks--makes eating it more interesting!
Once your batter is in the pan, sprinkle an even layer of your crumble topping on top. In your preheated oven at 350°F, bake it for ~40 minutes. It might take a bit longer or shorter depending on your pan but stick a toothpick in around 5 minutes before to see if it's done.
I used an 8x8 pan but a 9x9 or any size really would be fine as well.
For the glaze, I just combined powdered sugar with a bit of milk.
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