Wake Up to the Aroma of Freshly Baked Goodness
Imagine this: you, a warm kitchen, and the sweet, vanilla-scented aroma of a homemade cream coffee cake filling the air. Not only does making it from scratch beat the store-bought stuff, but it also allows you to customize the richness and sweetness—plus, there’s something so satisfying about baked-from-scratch!
This cake is delightfully tender with a luscious, creamy swirl running through it, while the buttery crumb topping adds a satisfying crunch. And let’s be honest—nothing beats that fresh-baked smell that makes everyone gather ‘round the kitchen counter. Plus, it’s surprisingly quick and simple, thanks to pantry staples you already have. Think of it as a warm hug in dessert form! Feeling inspired? You might also love whipping up a batch of blueberry scones or cinnamon rolls to keep the cozy vibes flowing.
So, let’s roll up our sleeves and get baking—your perfect coffee companion awaits!
Cream Coffee Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or non-stick spray. In a large mixing bowl, combine flour and granulated sugar. Add softened butter and use a whisk or mixer to blend until the mixture resembles coarse crumbs.2 ½ cups all-purpose flour, 1 cup granulated sugar, 1 cup unsalted butter
- In a separate bowl, whisk eggs, sour cream, and vanilla extract until smooth and combined. Pour the wet ingredients into the dry mixture, gently folding until just integrated, being careful not to overmix.2 large eggs, 1 cup sour cream, 2 teaspoons vanilla extract
- Pour half of the batter into the prepared cake pan, spreading evenly with a spatula. In a small bowl, mix powdered sugar and melted butter to create a smooth cream filling. Spread this over the first layer of batter, then pour the remaining batter on top, smoothing the surface.1 cup powdered sugar, ½ cup unsalted butter
- If desired, sprinkle chopped nuts or streusel over the top for added crunch. Place the cake in the preheated oven and bake for 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.½ cup chopped nuts or streusel (optional)
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and allow to cool completely before slicing. Serve warm or at room temperature, optionally dusted with additional powdered sugar.
And there you have it—your new favorite breakfast or brunch centerpiece! Serve slices warm with a dollop of whipped cream or a drizzle of glaze for an extra special touch. This recipe is easy enough to make on a lazy Sunday or a quick weekday treat. Drop a comment below with your favorite add-ins—I’d love to hear how you personalize your cream coffee cake! Happy baking!