Coffee Cake

1. 1
   prep

   Preheat the oven and prepare the baking pan.

   1.Position a rack in the center of the oven and preheat to 350°F (175°C).

   2.Grease a 9-inch round baking pan with butter and dust lightly with flour, tapping out the excess.
2. 2
   mix · ~5 min

   Make the cinnamon-walnut streusel topping.

   1.Place 3 tbsp cold butter, 0.66 cup brown sugar, 0.75 cup chopped walnuts, and 1.5 tsp cinnamon powder in a medium bowl.

   2.Rub the butter into the dry mixture with your fingertips until crumbly and the butter pieces are pea-sized.

   TIPKeep the butter cold — it creates the crispy, clumpy texture in the streusel.
3. 3
   mix · ~1 min

   Whisk the dry ingredients.

   1.In a medium bowl, whisk together 2 cups all-purpose flour, 1.5 tsp baking powder, 0.5 tsp baking soda, and 1 pinch salt.
4. 4
   mix · ~3 min

   Cream the butter and sugar.

   1.In a large bowl, beat 0.5 cup softened butter with 1 cup granulated sugar using an electric mixer.

   2.Cream until light and fluffy, about 3 minutes.

   TIPScrape down the bowl halfway through to ensure even creaming.
5. 5
   mix · ~2 min

   Incorporate the eggs, sour cream, and vanilla.

   1.Add 2 eggs one at a time, beating well after each addition.

   2.Mix in 1 cup sour cream and 2 tsp vanilla extract until smooth and fully combined.
6. 6
   mix · ~1 min

   Fold the dry ingredients into the wet mixture.

   1.Add the flour mixture to the sour cream mixture in two batches.

   2.Gently fold with a spatula until just incorporated — do not overmix.

   TIPOvermixing develops gluten and makes the cake tough. Stop as soon as no dry streaks remain.
7. 7
   assemble · ~2 min

   Layer the batter and streusel in the pan.

   1.Spread half of the batter into the prepared baking pan, smoothing to the edges.

   2.Sprinkle half of the streusel evenly over the batter.

   3.Spoon the remaining batter over the streusel layer and gently spread it.

   4.Top with the remaining streusel, covering the surface entirely.

   TIPThe middle streusel layer creates a ribbon of cinnamon through the cake.
8. 8
   bake · ~45 min

   Bake the coffee cake until golden and set.

   Bake on the center rack for 42 to 48 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.

   TIPCheck at 40 minutes — if the streusel browns too fast, tent loosely with foil.
9. 9
   rest · ~20 min

   Cool the coffee cake in the pan.

   Set the pan on a wire rack and let the cake cool for at least 20 minutes before slicing. The streusel sets as it cools, making for cleaner slices.

   TIPServe slightly warm or at room temperature — never piping hot, or the crumb won't hold together.
10. 10
    serve

    Slice and serve the coffee cake.

    Cut into 8 wedges and serve alongside hot coffee or tea. Store leftovers covered at room temperature for up to 3 days.

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