This recipe makes a big, buttery coffee cake complete with a cinnamon swirl, sure to impress your brunch guests!
Satisfy your sweet tooth with this easy-to-make recipe for Old-Fashioned Coffee Cake.
1. Info for Old-Fashioned Coffee Cake
- Cook Time: 1 hr 10 min
- Total Time: 1 hr 10 min
- Servings: 18
- Calories: 309.54 kcal
2. Ingredients for Old-Fashioned Coffee Cake
- Nonstick cooking spray
- 3/4 cup unsalted butter (softened)
- 1 1/2 cups sugar (for cake)
- 1 Tbsp. vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 3 cup all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt (for cake)
- 1/4 tsp. nutmeg
- 1/2 cup sugar (for topping)
- 2 1/2 tsp. cinnamon
- Dash of salt (for topping)
- 3/4 cup finely chopped nuts (optional)
Preheat the oven to 350°F.
Spray a standard-size tube pan liberally with nonstick cooking spray. Set aside.
Place the butter, sugar, and vanilla in a large mixing bowl. Use a hand mixer to cream the ingredients together on medium-high speed until smooth, 1-2 minutes. Add the eggs, sour cream, and buttermilk, and continue beating until the mixture is light and fluffy, about 1 minute.
Sift the flour, baking powder, baking soda, salt, and nutmeg into the bowl. Mix on low speed, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, thick batter forms.
Place the sugar, cinnamon, salt, and chopped nuts (if using) in a small mixing bowl and stir to combine.
Pour half the batter into the prepared pan and smooth it into an even layer. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter into the pan and smooth it into an even layer.
Bake the coffee cake on middle rack of oven until a toothpick inserted in the center comes out clean, 50-65 minutes.
Check to see that coffee cake is done. Remove from oven or add time as needed.
Let the cake rest in the pan for 20 minutes, then carefully lift the cake from the outer pan. Allow to cool completely for 1-2 hours before slicing and serving. To store, cover tightly with aluminum foil or plastic wrap and keep at room temperature for 1-2 days, refrigerate for up to a week, or freeze for up to 2-3 months.