Classic Coffee Cake
Ingredients: packed light brown sugar, all-purpose flour, ground cinnamon, all-purpose flour, packed light brown sugar · 85 min cook time · 450kcal · ~₩13,650
Ingredients
147g packed light brown sugar, 30g all-purpose flour, 2tsp ground cinnamon, 90g all-purpose flour, 110g packed light brown sugar, 2tsp ground cinnamon, 0.25tsp salt, 85g unsalted butter, 210g all-purpose flour, 0.75tsp salt, 2tsp baking powder, 142g unsalted butter softened, 150g granulated sugar, 55g packed light brown sugar, 2개 large eggs, 160g sour cream room temperature, 2tsp vanilla extract, 1cup powdered sugar, 0.5tsp vanilla extract, 1tbsp milk
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine 2/3 cup (147g) packed light brown sugar, 1/4 cup (30g) all-purpose flour, and 2 tsp ground cinnamon. Mix well with a fork until combined. Set aside.
3. In a medium bowl, combine 3/4 cup (90g) all-purpose flour, 1/2 cup (110g) packed light brown sugar, 2 tsp ground cinnamon, and 1/4 tsp salt. Mix well with a fork.
4. Add 6 tbsp (85g) cold unsalted butter, cut into small pieces, to the flour mixture. Use your clean fingers to work the butter into the flour and sugar until it resembles wet sand. If you want larger crumbles, squeeze the mixture together and break it off into larger pieces. Set aside.
5. In a separate medium bowl, combine 1 3/4 cups (210g) all-purpose flour, 3/4 tsp salt, and 2 tsp baking powder. Whisk until combined. Set aside.
6. In the bowl of a stand mixer fitted with a paddle attachment, add 10 tbsp (142g) softened unsalted butter. Cream the butter for about 1 minute until smooth.
7. Add 3/4 cup (150g) granulated sugar and 1/4 cup (55g) packed light brown sugar to the butter. Mix on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl after 40 seconds to ensure everything is well combined.
8. Crack 2 large eggs into a small bowl to ensure no shells sneak into the cake. Add the eggs one at a time to the butter mixture, mixing until each is incorporated before adding the next. Scrape down the bowl after each addition.
9. Add 2/3 cup (160g) room temperature sour cream and 2 tsp vanilla extract to the mixture. Mix until smooth.
10. Add the dry ingredients to the wet ingredients on the lowest speed. Mix until almost combined, with some streaks of flour remaining. Finish mixing by hand with a spatula, scraping the bowl down and mixing until the flour just disappears.
11. Line an 8x8 inch pan with parchment paper. Spread half of the cake batter evenly into the pan using a small offset spatula.
12. Sprinkle the cinnamon filling evenly over the batter. Give it a shimmy to distribute things evenly and use your clean hands to gently press it down.
13. Dollop the remaining cake batter on top of the cinnamon filling. Use a spatula to connect the dollops and spread the batter out into an even layer, working in one direction to avoid lifting the cake off.
14. Sprinkle the streusel crumble evenly over the top of the cake. Be gentle in the center to prevent the cake from sinking.
15. Bake for about 55 minutes, or until a skewer inserted into the center comes out clean. Let cool.
16. While the cake cools, make the vanilla glaze. In a small bowl, combine 1 cup powdered sugar, 1/2 tsp vanilla extract, and 1-2 tbsp milk. Whisk until smooth.
17. Remove the cake from the pan and drizzle the icing over the top. Cut into squares and enjoy!
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