Classic Coffee Cake - Bake It from Scratch

      This indulgent, buttery cake is enriched with a generous layer of cinnamon sugar and finished with a sweet, crunchy streusel, creating a delightful combination of textures and flavors. Enjoy a slice alongside a cup of your preferred coffee or tea.

      Makes 1 (8-inch) cake

      **Topping**

      - ¾ cup (94 grams) all-purpose flour

      - ⅓ cup (67 grams) granulated sugar*

      - 1 tablespoon (6 grams) ground cinnamon

      - ½ teaspoon (1.5 grams) kosher salt

      - ⅓ cup (76 grams) unsalted butter, melted

      - 1 teaspoon (4 grams) vanilla extract

      **Cake**

      - ⅔ cup (150 grams) unsalted butter, softened at room temperature

      - 1 cup (200 grams) granulated sugar

      - ½ cup (110 grams) firmly packed light brown sugar*, divided

      - ⅓ cup (75 grams) neutral oil

      - 2 large eggs (100 grams), at room temperature

      - 2½ teaspoons (10 grams) vanilla extract

      - 2½ cups (313 grams) all-purpose flour

      - 1½ teaspoons (7.5 grams) baking powder

      - 1¼ teaspoons (3.75 grams) kosher salt

      - ¼ teaspoon (1.25 grams) baking soda

      - 1 cup (240 grams) sour cream, at room temperature

      - 1 teaspoon (2 grams) ground cinnamon

      **Garnish:** confectioners’ sugar*

      **Instructions:**

      **For the topping:** In a medium bowl, whisk together the flour, granulated sugar, cinnamon, and salt. Using a fork, incorporate the melted butter and vanilla until the mixture is well mixed and crumbly. Refrigerate until needed.

      Preheat the oven to 350°F (180°C). Grease an 8-inch square baking pan with baking spray containing flour. Line the pan with parchment paper, leaving extra hanging over the edges.

      **For the cake:** In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, ¼ cup (55 grams) of the brown sugar, and oil on medium speed until light and fluffy, about 3 to 4 minutes, making sure to scrape the bottom and sides of the bowl. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

      In a separate medium bowl, whisk together the flour, baking powder, salt, and baking soda. With the mixer on low, gradually add the flour mixture to the butter mixture, alternating with the sour cream, starting and finishing with the flour mixture, and beat until just combined after each addition, stopping to scrape down the bowl as necessary.

      In a small bowl, combine the remaining ¼ cup (55 grams) of brown sugar with the cinnamon.

      Spread half of the batter (approximately 2½ cups or 595 grams) in the prepared pan. Sprinkle the cinnamon-sugar mixture over the batter, leaving a ½-inch border around the edges. Gently spread the rest of the batter on top of the cinnamon sugar. Finally, sprinkle the topping over the entire batter.

      Bake until the edges are golden brown and an instant-read thermometer inserted into the center reads 205°F (96°C), approximately 1 hour to 1 hour and 10 minutes. Allow to cool in the pan for 10 minutes. Using the parchment overhang, lift the cake out of the pan and let it cool slightly on a wire rack. It’s best served warm. Garnish with confectioners’ sugar if desired. Store in an airtight container for up to 3 days.

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