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Brown-Sugar Coffee Cake


This classic coffee cake owes its extra-moist texture to the sour cream in the batter, while the topping makes a crunchy top layer.

This coffee cake would be a lovely addition to a brunch buffet or served as a sweet foil to a savory dish.  This would also complement a fresh fruit salad, maybe with a hint of mint.

I have always loved a good coffee cake, there is nothing better paired with my black coffee in the morning.  It’s not bad with hot tea either.  With the cold, rainy weather we have here in Oregon, this is the perfect morning pick-me-up.

I think you’ll like it.

Also, there is no mixer required to make this, so it’s just that much easier to throw together.


In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.


In a medium bowl, whisk the egg just until the yolk and white are blended.  Add the sour cream, milk and melted butter and mix well.  Pour the egg mixture into the flour mixture and stir just until the ingredients are blended.  Stir in the chopped apple.


Spread the batter in a buttered 8 x 8 square baking pan.  To make the topping, in a bowl, combine the brown sugar, flour and butter.  Using your fingertips, work the ingredients together until a coarse, crumbly mixture forms.  Add the walnuts and mix well with your fingertips.  Sprinkle the topping over the batter.


Bake the coffee cake at 400 degrees for 25-30 minutes until the topping is browned and a sharp knife inserted into the center comes out clean.  Let cool for about 5 minutes, then cut into squares and serve warm or at room temperature.


I might have eaten a few too many pieces of this.

Print Recipe

Brown Sugar Coffee Cake

Recipe from: Inspired by Brunch | Serves: 6-8

Ingredients

Cake:

  • 1-1/12 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 4 Tablespoons unsalted butter, melted and slightly cooled
  • 1 cup Granny Smith apple, peeled, cored and chopped

Topping:

  • 1/2 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 3 Tablespoons unsalted butter, cold, cut into 1/2" pieces
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.
  • In a medium bowl, whisk the egg just until the yolk and white are blended. Add the sour cream, milk and melted butter and mix well. Pour the egg mixture into the flour mixture and stir just until the ingredients are blended. Stir in the chopped apple.
  • Spread the batter in a buttered 8 x 8 square baking pan. To make the topping, in a bowl, combine the brown sugar, flour and butter. Using your fingertips, work the ingredients together until a coarse, crumbly mixture forms. Add the walnuts and mix well with your fingertips. Sprinkle the topping over the batter.
  • Bake the coffee cake at 400 degrees F for 25-30 minutes until the topping is browned and a sharp knife inserted into the center comes out clean. Let cool for about 5 minutes, then cut into squares and serve warm or at room temperature.


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Comments

  7. WOW this one really looks like it is simple but delicious. I think I could make this one and my hubby would love it for breakfast. Sweet breakfasts are his favorites. Your photo really shows the texture to be super moist. YUM.

    Reply

  12. Thanks for the inspiration! I’m making this right now, though I didn’t have sour cream, so I substituted yogurt. (And I skipped the nuts because I was too lazy to shell them)
    Will let you know how it turns out! I’m sure it will be delicious 🙂

    Reply

  18. Oh dear, what a sinful temptation your blog is for me…but I just can’t stay away, especially with a winner like this…with a sick youngster in the house and off all week to be with him, I might have to try this one out….THANKS!

    Reply

  23. Just an update: I made this recipe this morning, but substituted fat free yogurt for the sour cream, and skipped the walnuts. It was DELICIOUS! The cake is moist and tender, and the crumb topping was melty and gooey but still crumbly. Wonderful!
    I did add 1/2 tsp cinnamon to the crumb mixture, and the smell was completely delightful. I think next time I might try it with some oatmeal in the crumb mixture as well.
    Thanks for the inspiration, Cathy!

    Reply

  25. I moved to a different school in 7th grade – not remarkable since I had already been in many schools. What was remarkable to me was that they gave us a quarter of cooking class. The first thing I ever baked was a sour cream coffee cake, when I was 12, in 7th grade cooking class. I toted that recipe home and made it for years. Thanks for the memory!

    Reply

  29. This coffee cake looks awesome! The pictures make me want to have this RIGHT NOW! My grandma makes a killer coffee cake but I think I’ll try this one and see whose is better…I may be disowned!!

    Reply

  53. Every Christmas we have a huge brunch and I always serve just a real basic Bisquick coffee cake with it. Not any more! This coffee cake sounds, and looks so much better! I’m not even going to wait until Christmas…I’m making it for my very own birthday this weekend! *lol*

    Reply

  61. Aren’t apple cakes the perfect coffee cakes. I have a version that uses a yoghurt cake batter, with the apple slices on top, sprinkled with a bit of cinnamon sugar and chopped pecans, all baked in a shallow tin. I like streusel topping

    Reply

  63. This is the best coffee cake I have ever had in my life ! It was moist and absolutely delicious. Thank you so much for sharing this. It was easy to make as well. I’m not kidding this is THE BEST COFFE CAKE EVER 🙂

    Reply

  65. Planning a big weekend brunch and stumbled across you blog while googling recipes. You are full of great ideas. I think I’ll give this coffee cake a try. Do you think doubling the recipe and baking it in a bundt pan would work out? I think I’ll put the crumb topping ini the middle, the way I did in my youth with a packaged bundt cake mix.

    Reply

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