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I’ll admit, I don’t bake often. But when I do, I focus on recipes that are really simple, delicious, and totally satisfy the sweet craving for a lot of different kinds of people. Check out my banana bread you want an example of what I mean! My Coffee Cake is another delicious example! I love this recipe because it can keep for almost a week in an airtight container and looks beautiful enough to gift if you need to whip up a little something for a brunch or social event. And there is actually no coffee in the recipe– so it’s good for kiddos also!
So, why am I posting this recipe right now? This coffee cake is the BEST for Father’s Day morning for that special Dad in your life! Kyle can’t get enough of this coffee cake, and true to the name, he eats it in the morning with a big cup of black coffee. We will for sure be serving him this along with his Father’s Day gifts! The last time I made this for the house, the kids were so in to it that they asked if they could bring half of it to the library to share with everyone there. LOL. It was so sweet. And they actually did bring some there….though I would never have parted with HALF of this freshly baked coffee cake. I mean what am I supposed to snack on while watching Real Housewives episodes?! Ha! This recipe serves about 6-8, depending on who you’re feeding.
Recipe…
For The Topping
- 1 cup all purpose flour
- 1/4 cup white granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 pinch of salt
- 1/2 cup Butter
For The Coffee Cake
- 1 and 2/3 all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1 cup sour cream
- 10 tablespoons butter, softened
- 1 cup sugar
- 1.5 teaspoons vanilla extract
- 2 eggs
- 2 large bars of chocolate, roughly chopped (I like using semisweet)
First make the crumb topping. In a medium bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter and mix until just combined. Set aside. Preheat the oven to 350 degrees. Grease the sides of a springform pan. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. In a smaller bowl (with an electric mixer), or the attached bowl of a stand mixer, beat together the butter and sugar for the coffee cake at medium speed until light and fluffy. This will take about 3-5 minutes. Add in the vanilla, and add in the eggs one at a team, continuing to beat well after each one is added. Scrape the sides of the bowl as needed until the mixture is well combined. Reduce mixture speed to low, and add in the flour mixture one third of it at a time. Add in half of the sour cream, mix well, and add the other half. Pour the batter in to the prepared pan, and sprinkle the chopped chocolate on top of the batter. Sprinkle the crumb topping evenly over the top of the chocolate. Bake for 45-55 minutes, or until a toothpick inserted in the center of the coffee cake comes out clean. Allow the cake to cool completely before slicing. Enjoy!
Coffee Cake
Equipment
- medium mixing bowl
- large mixing bowl
- springform pan
- whisk
- mixer
- small mixing bowl
- oven
Ingredients
For The Topping
- 1 cup all-purpose flour, all purpose
- 1/4 cup sugar
- 1/4 cup brown sugar,
- 2 tsp cinnamon, ground
- 1 pinch salt
- 1/2 cup butter
For The Coffee Cake
- 1 2/3 cup all-purpose flour, all purpose
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 1 cup sour cream
- 10 tbsp butter, softened
- 1 cup sugar
- 1 1/2 tsp vanilla extract
- 2 eggs
- 2 bars chocolate, chopped, semi sweet
Instructions
- First make the crumb topping: In a medium bowl, combine the flour, sugar, cinnamon, and salt.
- Stir in the melted butter and mix until just combined. Set aside.
- Preheat the oven to 350 degrees.
- Grease the sides of a springform pan.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a smaller bowl (with an electric mixer), or the attached bowl of a stand mixer, beat together the butter and sugar for the coffee cake at medium speed until light and fluffy. This will take about 3-5 minutes.
- Add in the vanilla, and add in the eggs one at a team, continuing to beat well after each one is added. Scrape the sides of the bowl as needed until the mixture is well combined.
- Reduce mixture speed to low, and add in the flour mixture one third of it at a time.
- Add in half of the sour cream, mix well, and add the other half.
- Pour the batter in to the prepared pan, and sprinkle the chopped chocolate on top of the batter.
- Sprinkle the crumb topping evenly over the top of the chocolate.
- Bake for 45-55 minutes, or until a toothpick inserted in the center of the coffee cake comes out clean.
- Allow the cake to cool completely before slicing. Enjoy!
Nutrition
Shop the look…
Photographs by Julia Dags
Looks yummy! I can’t wait to make it!
Thanks, Libby!
Wait…is there usually coffee in coffee cake? I thought I was called that because it’s served alongside
/complements a cup of coffee.
There is coffee in some! That I’ve had anyway, but not sure if that is atypical
Really like you print recipe option! Had to hand write your -LEMONY GARLIC LINGUINE WITH SHRIMP (which I know is not hard to do). But as you know time can be difficult to find to do these small but rewarding tasks, in finding a recipe that I know will be a huge hit in our household. Thank you
Yay! I’m so excited we developed this feature! I’ll be adding it to the other recipes as well eventually!
This looks amazing! The chocolate will make it a winner in my house 🙂 Thanks so much for adding the Print option! Just be sure to include your logo and a URL footer so when friends/family ask for the recipe, I can give it to them and they’ll know exactly who it is from and where to go for more great content! xox
Thanks for sharing, I’m going to make it VERY soon’
Looks delicious and sweet 🙂 I´m definitely going to try to bake this, since I’m no expert cooking chef 🙂 but it does not seem so complicated following the steps. Besides I’m looking for a cake that could keep freshly stored for a couple of days.
Keep posting more dessert recipes Eva!
I really think people should start sharing all recipes GF . Everyone I know is Gluten intolerant or Celiac. White flour is going to be obsolete in the coming years . Almond flour and natural sugar substitute are out future
This was delish!
Eva,
Coming to you from the Wilds of Wyoming…
I made this coffee cake and my Cowboy LOVES it! This is one of my favorite recipes ever! I really enjoy your page and appreciate your enthusiasm for life…Would love to hang out if you ever visit Wyoming!
Thanks,
Rachel
Yay!! Glad you and your cowboy both enjoyed! 🙂 xo