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Homemade Coffee Cake!

Classic Coffee Cake

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My Classic Coffee Cake has a thick layer of cinnamon pecan streusel, a sweet maple glaze, and the honor of being much, much better than what you can buy in a store.


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.

[ In the mood for breakfast? Here’s my recipe for Perfect Pancakes! ]

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.

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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.

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4.32 from 38 votes
Homemade Coffee Cake!
Classic Coffee Cake
Prep Time
25 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
 

My Classic Coffee Cake has a thick layer of cinnamon pecan streusel, a sweet maple glaze, and the honor of being much, much better than what you can buy in a store.

Course: Dessert
Cuisine: American
Author: Gemma Stafford
Ingredients
Streusel topping and center:
  • 1 3/4 cups (8 3/4oz/247g) all-purpose flour
  • 1 cup (6oz/170g) brown sugar
  • 3/4 cup (6oz/170g) butter, cold and cubed
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cup (7 1/2oz/213g) pecans, chopped
Coffee cake:
  • 1/2 cup (4 oz/115g) butter, at room temperature
  • 1 cup (8oz/225g) sugar
  • 2 eggs
  • 1 cup (8oz/225g) sour cream
  • 2 cups (10oz/284g) all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Maple Glaze:
  • 3/4 cup (3oz/85g) powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons milk
Instructions
  1. Preheat oven to 350°F (180°C), then butter a 9.5 inch GoodCook Angel food cake pan

Make the streusel topping:
  1. 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:
  1. 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.

  2. Add in the flour, baking powder, baking soda, salt, and sour cream and mix until just combined.

  3. 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.

  4. 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:
  1. In a small bowl whisk together the powdered sugar, milk, and maple syrup until you have a smooth shiny glaze. 

  2. 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.

  3. Cover and store the coffee cake at room temperature for 3-4 days. 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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87 Comments

Write a Comment and Review

  1. Kaeryl on November 1, 2018 at 5:24 am

    Hello Gemma,

    Can I use self-raising flour instead of all-purpose flour?

    Thank you and have a good day! 😉

    • Gemma Stafford on November 1, 2018 at 8:45 am

      Hi Cheryl,

      If you use self rising it will throw off the level of raising agent in the cake and you’ll end up with too much. It’s best to stick to ap.

      Best,
      Gemma.

      • Kaeryl on November 1, 2018 at 8:32 pm

        Alright, thank you Gemma.

        Will do it today 🙂

  2. Brezek on October 30, 2018 at 8:58 am

    I made this and doubted it most of the way because I felt I had too much streusel not enough batter but It baked beautiful and my friends enjoyed it.

    • Gemma Stafford on November 1, 2018 at 8:16 am

      Delighted you liked it!! Always a crowd pleaser.

      Best,
      Gemma.

  3. Carol on October 27, 2018 at 8:26 pm

    Hi Gemma,
    I made this coffee cake today and it is beyond delicious. Everyone who ate could not eat just one piece. Thanks for sharing all of your delicious recipes.
    Best,
    Carol

    • Gemma Stafford on October 28, 2018 at 6:50 am

      Hi Carol,
      That is good to hear, thank you for this very kind review and for letting us know,
      Gemma 🙂

    • Gemma Stafford on October 28, 2018 at 7:41 am

      Hi Carol,
      I am really happy to hear this, thank you for letting me know.
      Gemma 🙂

  4. Sadaf on October 26, 2018 at 6:50 am

    Hi gemma can I make this cake in loaf cake pan?

    • Gemma Stafford on October 27, 2018 at 7:34 am

      Yes you can! I hope you enjoy. 🙂

  5. Araminta on October 26, 2018 at 5:39 am

    can we use normal sugar instead of brown sugar and can i use honey instead of maple syrup

    • Gemma Stafford on October 27, 2018 at 7:35 am

      Yes, you can. I hope you enjoy!

  6. Vinita Jayapalan on October 25, 2018 at 10:48 pm

    Can butter be replaced with oil or milk in the cake? Just a thought to reduce the calories. Also, can butter milk be used in the place of sour cream? Looking at a healthier low calorie version that will keep me guilt free and yet let me pamper my sweet tooth.

    • Gemma Stafford on October 27, 2018 at 5:26 pm

      Hi Vinita,

      You can replace the butter with a healthier butter or a vegan butter but unfortunately It cannot br replaced with oil or milk.

      Yes you can use buttermilk instead of sour cream.

      Best,
      Gemma.

  7. FebaShebin on October 25, 2018 at 12:31 pm

    Hey Gemma,

    I moved from Toronto to Dubai now and I always missed this classic coffee cake. I always wanted to try and make it but I never did. Today, I followed your recipe and made the cake. Everyone here loved it, I switched the pecans to almonds, sour cream to yoghurt and instead of maple syrup I used Dulce de leche. It turned out amazing. I’m missing home (Toronto) now. Can’t wait to get back and share this recipe with everyone.

    • Gemma Stafford on October 27, 2018 at 5:28 pm

      Those are great substitutes. I bet it was delicious.

      I know what it’s like to miss home. Food is one of those things that transports us to a time and place.

      Gemma.

      • FebaShebin on November 2, 2018 at 2:21 pm

        It truly was amazing. The cake was all gone the day I baked it. Everyone asked me to make it again the very next day. Thank you for the great recipe. I’m trying more of your delicious recipes now on.

        – Feba

        • Gemma Stafford on November 3, 2018 at 4:23 am

          Hi there,
          That is so good to hear, thank you for your kind review of this recipe. You will be a slave to this one!
          Gemma 🙂

  8. Carol on October 25, 2018 at 8:36 am

    Hi Gemma,
    Thanks for your quick response. I can’t wait to make this delicious recipe. Should I use light brown sugar or dark brown sugar?
    Thanks,
    Carol

    • Gemma Stafford on October 27, 2018 at 12:36 pm

      Hi Carol,

      Light brown sugar is what I used. I’ll edit that in the recipe. 🙂

      Best,
      Gemma.

  9. Carol on October 24, 2018 at 7:31 pm

    Hi Gemma,
    Can you recommend a pure vanilla extract? I use Simply Organic, but it’s become so pricey. Have you ever tried Trader Joe’s Bourbon pure vanilla extract? Can you please send me a recommendation for pure vanilla extract?
    Thanks,
    Carol

    • Gemma Stafford on October 25, 2018 at 3:49 am

      Hi Carol,
      Yes! really in order for it to be labeled an extract it needs to be an extract.
      The difference in price is often to do with the quality of the vanilla bean, which at its best is extremely pricey. Madagascar vanilla pods, and any vanilla pod, which is from an orchid, grown in the Indian ocean Islands. It is named after the Island Bourbon, now known as Reunion.
      Vanilla pods from other places cannot call themselves bourbon vanilla, though they can work well in an extract. (https://www.biggerbolderbaking.com/homemade-extracts/) I use what I can get to make these, and it works well for me.
      I hope this is of help to you,
      Gemma 🙂

  10. Dave Eadie on October 24, 2018 at 10:56 am

    Gemma looks like another winner, but for us who are GF and Dairy free as a result what would recommend as an alternative to Sour Creme? I can get GF plain flour here in the UK, but not sure what would replace the Sour Creme?

    Thanks, would love to see more GF and DF options included in your cakes, or tips for us who have to do without.

    Dave

    • Gemma Stafford on October 25, 2018 at 5:00 am

      Hi Dave,
      A challenge for sure. Use whatever milk you normally use, a nut milk/soy milk etc and sour it. That is as in my (https://www.biggerbolderbaking.com/homemade-buttermilk/) recipe. A little known fact is that a lot of commercially made sour cream is actually a soured light cream, which has been thickened!
      The GF flour has bee tried and tested by a few other Bold Bakers and they have reported success, even today.
      In Ireland and the UK we expect a coffee cake to taste of coffee, here in the US it is a cake to have with coffee! You can change this if you like, leave out the spice and add about 1 tablespoon of a good quality coffee powder, or even camp coffee!
      I hope this helps. Olivia is our alternative baker here and she will be working on this type of recipe going forward. (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/vegan/). Low sugar/low carb too for the keto/GF people.
      Gemma 🙂

  11. Raff on October 24, 2018 at 7:31 am

    Hi gemma good day …
    Heye i tried struesel on the top of banana bread ( your recipie ) ….n it takes my banana bread to the next level … 😎

    • Gemma Stafford on October 25, 2018 at 5:16 am

      Hi Raff!
      You really are a very Bold Baker! What a great idea, now why did I not think of that?
      Way to go, thank you for this great suggestion,
      Gemma 🙂

  12. Amrita on October 24, 2018 at 7:11 am

    Hi Gemma , this one looks so tempting I am going to give it a try for sure . I love ur recipes they are easy to follow and turns out so good .
    Can u suggest what can I use instead of 2 eggs in this recipe .
    Thanks a ton
    Amrita

    • Gemma Stafford on October 25, 2018 at 6:10 am

      Hi Amrita,
      you can use applesauce in this recipe, or flax egg, or a combination of both!
      I hope you like this recipe,
      Gemma 🙂

  13. Lindi on October 23, 2018 at 7:41 am

    Chocolate cake has always been my absolute favourite! Until… I met this cake. It is delicious and soft and cruchy and sweet, but not as sweet as ganache or buttercream will be. I made it a day before I intended to serve it and it just got better as the time passed… You do not taste the sour cream, it just make it moist. Streusel is my new favourite cake dressing. Next time I will make it all for myself! Totally worth it

    • Gemma Stafford on October 23, 2018 at 11:11 am

      Hi Lindi,
      I concur!! Haha, it really does age well, but that is true of lots of cakes. You would not taste the sour cream, it just serves to soften the gluten and enrich the batter for a tender cake.
      Good for you, it sounds like you made a great job of this!
      Gemma 🙂

  14. L on October 22, 2018 at 12:13 pm

    This is my new favourite cake! It is lovely and cakey and the streusel is devine! Thank you for sharing this recipe. It has already been requested by those I shared the cake with. The next time I bake this I won’t tell a soul – more for me.

    • Gemma Stafford on October 23, 2018 at 7:41 am

      Haha! You made me laugh!
      I know, here in my kitchen, we bake so often that I have to spread the word far and wide, or we would burst!
      I am delighted you like this recipe, and happy that it will be a go to for you, a real crowd pleaser!
      Thank you for being in touch,
      Gemma 🙂

  15. Amber on October 22, 2018 at 9:45 am

    Mind Blown! I made this recipe with Gluten Free 1/1 flour and it was delicious! I was hesitant to use the sour cream, thinking I’d be able to taste it in the cake – But thought to myself, “Gemma wouldn’t lead me astray” True to her word, the sour cream makes the cake very moist. This Recipe will absolutely be a staple in my recipe box!

    • Gemma Stafford on October 23, 2018 at 7:28 am

      Hi Amber,
      I am delighted with this very kind review of this recipe.
      I am delighted with the gluten free suggestion in particular,and other Bold bakers will be happy too. Win win I say,
      Gemma 🙂

  16. Seemi Fatima on October 22, 2018 at 8:29 am

    Hello Gemma I really impressed you and you are doing owsome work in baking world thank you all of your love passion and heavenly baking. Be happy thanks to every thing

    • Gemma Stafford on October 23, 2018 at 6:53 am

      Hi there,
      Thank you so much for your very kind comments, i am delighted to have you with us,
      Gemma 🙂

  17. Melissa on October 22, 2018 at 7:47 am

    Just made this cake – yummy! Can’t wait to share it with our church family this evening. Thanks for sharing such a simple – delicious recipe!

    • Gemma Stafford on October 23, 2018 at 6:50 am

      Hi Melissa,
      This is a perfect cake for a group, easy to transport too. I really hope you get lots of oohs and ahhhs!
      Thank you for your kind words,
      Gemma 🙂

  18. Heather Lovgren on October 21, 2018 at 4:29 pm

    So good. I didn’t get a picture because we cut into it so fast. Love the maple glaze!! I didn’t put nuts into it so my 2 year old could eat it without me worrying about him possibly choking if he inhaled it.

    • Gemma Stafford on October 22, 2018 at 3:16 am

      Hi Heather,
      Thank you for this lovely review of this recipe. Happy to hear that your two year old enjoyed this too.
      Thank you for being here with us,
      Gemma 🙂

  19. Razeeda on October 21, 2018 at 5:14 am

    Such a yummy recipe…everyone loved it and sang praises! Thank u for sharing

    • Gemma Stafford on October 21, 2018 at 7:25 am

      I’m delighted to hear that :).

      Best,
      Gemma.

  20. Vrushali on October 21, 2018 at 4:28 am

    Hi Gemma,
    First of all thank you for all great recipes. I tried cupcake, muffins, birthday cake and ice cream. All were superb. Want to try this one. I tested coffe cake when I had been to Ireland few days ago. It was just superb. If I want to make same where should I put instant coffee in cake batter or in topping and centre(at the place of cinnamon?). Thank you.

    • Gemma Stafford on October 21, 2018 at 7:50 am

      Hi,

      I’m delighted to hear that :). To add coffee add it in with the eggs. Make sure to dissolve it in hot water first.

      Best,
      Gemma.

      • vrushali on October 25, 2018 at 7:20 am

        Yes,
        That worked so well! Thank you Gemma!

  21. Anshika on October 21, 2018 at 2:45 am

    Which egg substitute would be best to use in this recipie

    • Gemma Stafford on October 21, 2018 at 7:53 am

      Hi Anshika,

      Apple sauce or banana would work great here. Check my chart

      Best,
      Gemma.

  22. Carol Oddo on October 20, 2018 at 5:58 pm

    Have you tried it with diced apples in the cake batter? Carmel sauce on top? Would you need to use less liquid in the batter then? Just a variation I was thinking about have so many apples I need to use up

    • Gemma Stafford on October 21, 2018 at 9:02 pm

      Those are all great additions to this cake. Honestly god for it and add some apple in there. Also have you seen my apple pie filling? that will use up your apples.

      Best,
      Gemma.

  23. AmelliaAnzeline on October 20, 2018 at 1:57 pm

    Hi Gemma.would you like to show how to make dessert cake box and Cutting Cake.

    • Gemma Stafford on October 20, 2018 at 8:07 pm

      I’ll add it to my baking list 🙂

      Thanks for the suggestion,
      Gemma.

  24. Zoya on October 20, 2018 at 9:05 am

    Can I leave out cinnamon and pecan..will it still taste delicious… And also can I make it in microwave like your other microwave cakes.

    • Gemma Stafford on October 20, 2018 at 8:02 pm

      Hi Zoya,

      you can, it will just be more of a vanilla cake then. I don’t recommend making it in the microwave.

      Best,
      Gemma.

  25. Jen on October 20, 2018 at 8:12 am

    Good morning,

    Really want to make this for Thanksgiving Morning. I saw the individual loafs and wanted to know if there is a different cooking time and temp?

    Thank you and love your videos.

    Jen

    • Gemma Stafford on October 20, 2018 at 8:14 pm

      Hi Jen,

      It really depends on the size of your pan. Bake it at the same temperature. if the tin is tiny, maybe 15 plus minutes.

      Best,
      Gemma.

  26. mac on October 20, 2018 at 7:23 am

    hi Gemma can I make cup cake for this recipe and how about the baking time

    • Gemma Stafford on October 20, 2018 at 8:15 pm

      Yes Mac you can. Bake at 350oF (180oC) for around 15-18 minutes.

      Best,
      Gemma.

  27. mrsmurray on October 19, 2018 at 2:47 pm

    Absolutely easy and delicious!

    • Gemma Stafford on October 20, 2018 at 8:18 am

      Delighted you like it!

      Best,
      Gemma.

  28. Mary on October 19, 2018 at 6:40 am

    Im allergic to Pecans and any Tree Nuts, what can I substitute with?

    • Gemma Stafford on October 21, 2018 at 1:33 pm

      You can leave them out if you aren’t able to have nuts. 🙂

      Best,
      Gemma.

  29. Kesia on October 19, 2018 at 2:50 am

    Gemma, could we use a round springform pan instead of an angel food pan? If so, will the bake time remain the same?

    • Gemma Stafford on October 19, 2018 at 3:39 am

      Hi Keisa,
      Sure you can, the time may vary a little. When it is baked it will look baked, press it gently with your finger, if it feels firm to the touch it is done.
      Thank you for being in touch, I hope you enjoy this recipe,
      Gemma 🙂

  30. Katrina on October 18, 2018 at 9:45 pm

    I have my gluten free version in the oven hopefully it turns out ! Thank you for the recipe <3

    • Gemma Stafford on October 19, 2018 at 1:28 am

      Hi Katrina,
      Yea! I hope all went well for you. Please do let us know, with the steps too. This will be a great help to other Bold (GF) Bakers.
      Thank you for being here with us,
      Gemma 🙂

  31. Despina Gabriel on October 18, 2018 at 9:42 pm

    Gemma
    Living in Greece is almost difficult to find syrup! Any recommendations on where I can buy online?? I’ve tried buying through the States and Canada, however, the price sent me through another galaxy!

    • Gemma Stafford on October 19, 2018 at 1:30 am

      Hi Despina,
      Yes! I hear you, and I know how expensive this ‘liquid gold’ can be. However, what I know too is that you have wonderful light honey in Greece, and this will be perfect with this cake. Choose a light flavored runny honey, it will be gorgeous!
      Gemma 🙂

  32. Eta on October 18, 2018 at 7:26 pm

    I cant wait to try this recipe!! Can i replace pecans with any other nut substitute???

    • Gemma Stafford on October 19, 2018 at 1:49 am

      Hi Eta,
      Yes! Use walnuts as the best replacement, chopped walnuts will be best. You need the nut to be tender in the cake, though on top a scatter of flaked almonds will be good.
      Thank you for being in touch,
      Gemma 🙂

    • Gemma Stafford on October 19, 2018 at 2:01 am

      Hi Eta,
      Walnuts are a tender nut and will be best in the center of this cake.
      Flaked almonds would work well on the top,
      Gemma 🙂

  33. Luisa on October 18, 2018 at 5:29 pm

    Hi Gemma
    The cake looks absolutely mouth watering. ..
    Can I substitute corn syrup for maple syrup?
    Thanks Luisa

    • Gemma Stafford on October 19, 2018 at 2:02 am

      Hi Luisa,
      Yes, you may do that, or use a light runny honey, that will be good too,
      Gemma 🙂

  34. Barbara Wilson on October 18, 2018 at 4:21 pm

    It looks so yummy! Wish I could reach through the computer and get a slice.

    • Gemma Stafford on October 19, 2018 at 2:31 am

      Hi Barbara,
      You can reach in your oven and get a whole cake! It is magic 😉
      Gemma 🙂

  35. Liz on October 18, 2018 at 2:22 pm

    wouldnt coffee cake have coffee in it?

    • Gemma Stafford on October 19, 2018 at 2:41 am

      Haha! Liz, this is the million dollar question!
      Here in the US coffee cake is cake you have with coffee! A mystery to me when I landed here too.
      You can of course add coffee to this batter, in place of the spice. Add about 3 – 4 teaspoons of good quality instant coffee powder for a great result.
      I was waiting for this question, you are the first to ask!
      Gemma 🙂

    • Gilly on October 19, 2018 at 3:13 pm

      Ha ha I was looking at the same thing, when I saw coffee cake I thought yes great I’ll have a go at this then insaw the recipe, I love anything coffee related 🤣😉 xx

  36. Effath Choudhury on October 18, 2018 at 10:54 am

    Hi. Can I substitute buttermilk for sour cream? If so, would it be the same amount? Thank you.

    • Gemma Stafford on October 19, 2018 at 3:27 am

      Hi Effath,
      Yes you can, and yes it will be the same amount.
      Thank you for being in touch,
      Gemma 🙂

  37. Hala on October 18, 2018 at 10:20 am

    can I substitute the brown sugar with white sugar ??

  38. Sapna on October 18, 2018 at 9:41 am

    Replacer of eggs

  39. PHEBE Ogami on October 18, 2018 at 9:37 am

    How much sugar in the cake? I see the instructions to cream the butter and sugar but there is no sugar in the list of cake ingredients. I think there might be an oversight.

    • Gemma Stafford on October 19, 2018 at 3:46 am

      Hi Phebe,
      This is now corrected in the recipe, apologies, we did not notice it going through.
      Coffee cake:

      1/2 cup (4 oz/115g) butter, at room temperature
      1 cup (8oz/225g) sugar
      2 eggs
      1 cup (8oz/225g) sour cream
      2 cups (10oz/284g) all-purpose flour
      1 1/4 teaspoon baking powder
      1/2 teaspoon baking soda
      1/2 teaspoon salt
      Thank you for being in touch,
      Gemma 🙂

  40. Jodi Flowers on October 18, 2018 at 9:34 am

    Would cake flour work in this recipe or is all purpose best for this coffee cake? I just realized I do not have quite enough all purpose flour to make this. I cannot wait to make and, more importantly, eat this coffee cake!

    • Gemma Stafford on October 19, 2018 at 3:47 am

      Hi Jodi,
      There is little enough difference. You can use either or a blend. Mix gently and all will be well.
      Thank you for being in touch,
      Gemma 🙂

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