Classic Coffee Cake
Ingredients
Cake Batter
¾ cup (1½ sticks) unsalted butter, softened to room temperature
1¼ cup granulated sugar
¼ cup brown sugar
3 large eggs
1¼ cup sour cream
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
Streusel
½ cup packed light brown sugar
1 cup all-purpose flour
1½ teaspoons ground cinnamon
Pinch nutmeg (optional)
Pinch kosher salt
6 tablespoons butter, melted
¾ cup toasted pecans, chopped
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Instructions
Preheat oven to 350°F and line a 9x13-inch pan with parchment paper.
To prepare the batter, add butter and sugars to the Mixing Bowl of the Stand Mixer. Cream together on Low until light and fluffy, about 3-4 minutes. Add eggs, one at a time, then beat in sour cream and vanilla until just combined.
In a large bowl, add flour, cornstarch, baking powder, baking soda, and salt and hand-whisk together. Slowly add dry ingredients into wet ingredients and beat until just incorporated.
To prepare the streusel, add brown sugar, flour, cinnamon, and nutmeg to a medium bowl. Hand-whisk then stir in melted butter. Set aside.
Add half the cake batter into prepared baking pan and spread in an even layer. Top with half of the streusel batter. Then add remaining cake batter and spread to edges of pan. Top with remaining streusel batter and bake 50-55 minutes. Check for doneness by inserting a toothpick into center of cake.
Serve and enjoy with your favorite hot beverage!
