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Hi Bold Bakers!
One of my favorite things to teach is how to make the things you think you can only buy at your local store. My Classic Coffee Cake is definitely like what you can buy in the store — but better and easier to make than you think. It comes complete with a thick layer of cinnamon pecan streusel and a sweet maple glaze that will wow any brunch!
This moist cake is packed with texture and sweetness, and it bakes up in no time into the most impressive bundt-style coffee cake thanks to my GoodCook 9 1/2 inch Angel Food Cake Pan. As the proud ambassador for GoodCook this pan will make sure you’re fully equipped to make a coffee cake 1000 times better than one you’ve ever bought.
Is There Any Coffee IN Coffee Cake?
So American coffee cake is a traditional sweet pound cake layered with a brown sugar, cinnamon, and pecan-laced streusel. The reason this beauty is called coffee cake is because it’s the perfect complement to a cup of coffee or a foamy latte — not because it has coffee in it! In Ireland, however, Coffee Cake is different — it’s a coffee flavored cake that you’d have with tea. My recipe is for the former!
The cake part of this recipe is similar to a pound cake. It’s super moist and tender thanks to sour cream. The difference in flavor and texture between a homemade coffee cake and one you pick up at the store is massive, as mine has 2 super thick layers of streusel and a glaze that isn’s just sweet but filled with maple flavor.
What is Streusel?
Without streusel, coffee cake is just a cake.
There’s no question about it, it’s this crunchy crumb topping that transforms the cake from regular, into Classic territory. And my recipe goes above and beyond as it doesn’t just have streusel on top, but a layer thick in the middle of the cake itself. For those of you who have never made a streusel, it’s a crumb-like topping made by combining butter, sugar and flour.
It’s really important to make this crumbly topping by hand, as it’s the different sized lumps of butter in the streusel mixture that bake up into a crunchy crumb. Streusel is honestly one of my favorite things, it’s what makes this coffee cake so iconic.
What Do I Use To Bake My Coffee Cake?
Coffee cake can be made in a flat sheet pan, but then it wouldn’t have the deep walls to allow for not one, but two layers of streusel. My GoodCook 9 1/2 inch Angel Food Cake Pan is the secret to not only the beautiful finish to this bundt-style cake, but it’s the depth of the pan that allows you to successfully layer up the cake and streusel.
I know using bundt tins or angel food pans can be intimidating as it can be sometimes be hard to remove the cakes, but the GoodCook 9 1/2 inch Angel Food Pan is complete with 2 pieces that are similar to a spring from tin. This means you can easily push the bottom of the pan up releasing the sides and removing the middle in one swoop.
More Breakfast Recipes
Watch The Recipe Video!
Classic Coffee Cake
Streusel topping and center:
- 3/4 cup (3oz/85g) powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk
- Preheat oven to 350°F (180°C), then butter a 9.5 inch GoodCook Angel food cake pan.
Make the streusel topping:
- Make the streusel topping: Mix together flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in pecans.
For the Coffee Cake:
- On a stand mixer or using an electric hand mixer, beat butter and sugar on medium speed until pale and fluffy. Beat in eggs 1 at a time.
- Add in the flour, baking powder, baking soda, salt, and sour cream and mix until just combined.
- Spoon half the batter into the prepared angel food pan. Sprinkle 1/2 the streusel mixture evenly over batter. Top with remaining batter, and spread evenly using a spatula. Lastly, sprinkle remaining streusel topping evenly over the top.
- Bake for 55 to 65 minutes or until cake is golden brown and a toothpick inserted into the center comes out clean.
While the coffee cake is baking make the glaze:
- In a small bowl whisk together the powdered sugar, milk, and maple syrup until you have a smooth shiny glaze.
- Once the cake is baked remove it from the oven and transfer the pan to a wire rack, and let cool slightly. Remove from the pan and while the cake is still warm drizzle over the glaze.
- Cover and store the coffee cake at room temperature for 3-4 days.