This is the Platonic ideal of coffee cakes. Buttery cake, made tender by sour cream, run through with cinnamon sugar filling and crowned with plenty of crumbly topping. Yes, there are a few steps to this recipe, but none of them is particularly difficult and they are absolutely worth it. Plus, the good folks at King Arthur Flour, from whom I've slightly adapted this recipe, tell us that the unbaked coffee cake can be made ahead, parked in the refrigerator overnight, and then baked in the morning. For those of us who like to sleep in a bit, or, say, squeeze in a morning run while brunch bakes, this good news indeed.
Ingredients:
Topping:
1 cup/ 200 g granulated sugar
1/4 teaspoon salt
1 cup/ 120 g flour
1 tablespoon cinnamon
6 tablespoons/ 85 g butter, melted
Filling:
1 cup/ 213 g dark brown sugar
1 1/2 tablespoons cinnamon
Cake:
3 3/4 cup/ 450 g flour
2 1/2 teaspoons baking powder
3/4 cup/ 170 g sour cream
1 1/4 cup/ 283 g milk
12 tablespoons/170 g butter, at room temperature
1 1/2 cups/ 300 g granulated sugar
1/3 cup/ 71 g brown sugar
1 1/4 teaspoons salt
2 teaspoons vanilla extract
3 eggs, at room temperature
For the topping: In a medium bowl, stir together sugar, salt, flour, and cinnamon. Stir in melted butter until evenly distributed; mixture will be crumbly. Set aside.
For the filling: In a small bowl, stir together brown sugar and cinnamon. Set aside.
For the cake: Combine flour and baking powder in a bowl, stir thoroughly to combine, and set aside. Combine sour cream and milk, stir to break up large blobs of sour cream, and set aside. In a large bowl, mix butter, sugars, salt, and vanilla until smooth, about one minute on medium speed, scraping down bowl as necessary. Add eggs one at a time, beating after each egg and scraping down the bowl after the last egg. Add flour and sour cream mixtures in three parts each, alternating between the two and mixing briefly after each addition.
To assemble: Butter or line a 9x13-inch pan. Spread half the batter (about 3 cups) across the bottom of the pan. Spring filling mixture across the batter. Drop spoonfuls of the remaining batter over the top of the filling, spreading caref#ully. Gently draw a knife through the batter to slightly marble the batter and filling. Distribute the crumble topping across the cake (hands work best for this), making sure to get topping up to the edges and corners.
Bake now or later: Bake at 350 degrees for 55-60 minutes, until a toothpick comes out clean. Assembled cake can be covered and refrigerated overnight, then baked the next day. Expect to add about 5 minutes to the baking time, and allow the baking pan (especially if it's glass or ceramic) to sit on the stove or counter while the oven preheats.
Yield: One 9x13-inch coffee cake
Storage: 1 week at room temperature; carefully wrapped coffee cake freezes well
Do ahead: Fully assembled, unbaked coffee cake can be covered and refrigerated overnight and baked the next day.
#coffeecake #brunchrecipe #easterbrunch #mothersdaybrunch #holidaybaking
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