Classic Vanilla Coffee Cake with Brown Sugar Crumble is a timeless baked treat that perfectly pairs with your morning coffee or afternoon tea. Its moist, tender crumb infused with rich vanilla aroma is complemented by a buttery, crunchy brown sugar crumble topping that adds texture and sweetness in every bite. This coffee cake is beloved for its simplicity and comforting flavors, making it a favorite choice for breakfasts, brunches, and casual gatherings. The golden crust and soft interior strike a perfect balance, delivering a delightful dessert-like experience that never goes out of style.
The History of Classic Vanilla Coffee Cake
Coffee cake has a long-standing tradition that dates back to European settlers who brought over recipes designed to be enjoyed alongside coffee or tea, often as a breakfast or snack. The concept of a crumb topping was popularized in German and Austrian baking, where streusel-topped cakes became a hallmark of home-style baking. Vanilla, as a widely appreciated flavor, was incorporated to elevate the cake’s aromatic profile, making it approachable and universally loved. Over time, this cake adapted to American tastes by embracing simpler ingredients like brown sugar crumble and basic vanilla batter, becoming a staple in households, bakeries, and coffee shops nationwide.
Ingredients Breakdown
The cake’s foundation includes all-purpose flour, providing structure and a tender crumb. Granulated sugar sweetens the batter, while baking powder and baking soda act as leavening agents to ensure a light, fluffy texture. Salt enhances flavor, and eggs bind the ingredients together while adding richness. Whole milk or buttermilk lends moisture and tenderness. Unsalted butter or vegetable oil contributes to the cake’s moistness and buttery taste. Pure vanilla extract infuses the batter with its signature warm, sweet aroma.
The brown sugar crumble topping consists of brown sugar, all-purpose flour, and cold unsalted butter, mixed until crumbly to create a crunchy, caramelized texture when baked. Optional cinnamon adds a warm spice note that complements the vanilla flavor.
Step-by-Step Recipe
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper for easy removal. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy using an electric mixer. Beat in eggs one at a time, then add vanilla extract. Alternately add the dry ingredients and milk, beginning and ending with dry ingredients, mixing just until combined after each addition.
For the crumble topping, combine brown sugar, flour, and cinnamon (if using) in a bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour the batter into the prepared pan and evenly sprinkle the crumble topping over it. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean and the topping is golden brown and crisp. Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Tips for the Perfect Classic Vanilla Coffee Cake
Use room temperature ingredients to ensure smooth mixing and better texture. Avoid overmixing the batter to keep the cake tender and moist. Fresh vanilla extract makes a significant difference in flavor, so opt for pure vanilla rather than imitation. Make sure the butter for the crumble topping is cold and cut into small cubes to achieve the ideal crumbly texture. If you like extra crunch, add chopped nuts such as walnuts or pecans to the topping. Test the cake with a toothpick early to prevent overbaking and dryness. Let the cake cool completely before slicing to maintain its structure and enhance flavor.
Variations and Customizations
Add a swirl of cream cheese between the batter layers for a creamy, tangy contrast to the sweet crumble. Incorporate fresh or frozen berries like blueberries or raspberries into the batter for a fruity twist. Swap brown sugar in the topping with coconut sugar or add spices such as nutmeg or cardamom for a different flavor profile. Use buttermilk instead of regular milk for a slightly tangier, moist crumb. For a gluten-free option, substitute the flour with a gluten-free blend that includes xanthan gum. Top the cake with a simple glaze made from powdered sugar and vanilla extract for extra sweetness and shine.
Health Considerations and Nutritional Value
While this coffee cake is a delightful treat, it is rich in sugars, fats, and refined flour, contributing to a higher calorie content. Using unsalted butter and controlling sugar amounts can help moderate fat and sugar intake. Substituting part of the flour with whole wheat flour or oat flour can increase fiber content and add nutritional value. The cake provides some protein and calcium from eggs and milk but should be enjoyed in moderation, especially for those monitoring blood sugar or fat intake. Making smaller portions or sharing the cake is a simple way to enjoy the flavor without overindulging.
FAQ
Q: Can I prepare the batter and crumble topping the night before?
A: Yes, you can prepare both and refrigerate them separately overnight. Bring the batter to room temperature and stir gently before assembling and baking.
Q: How do I store leftover coffee cake?
A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for longer storage.
Q: Can I use oil instead of butter?
A: Yes, oil can be used for a moister texture, but the flavor and crumb will differ slightly.
Q: Can I add nuts to the topping?
A: Absolutely! Chopped walnuts, pecans, or almonds add great texture and flavor to the crumble.
Q: Is this recipe suitable for gluten-free diets?
A: The recipe can be adapted using a gluten-free flour blend that includes xanthan gum to mimic the structure of wheat flour.
Classic Vanilla Coffee Cake with Brown Sugar Crumble
Ingredients
- For the Streusel Topping:
- 1 cup 180g packed brown sugar
- 1 cup 125g all-purpose flour
- 1 teaspoon ground cinnamon
- A pinch of kosher salt
- 1/2 cup 113g unsalted butter, softened
- For the Cinnamon Layer:
- 1/4 cup 50g granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- For the Cake Batter:
- 3 cups 375g all-purpose flour
- 2 1/4 cups 450g granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup 226g unsalted butter, softened
- 1 cup 230g sour cream
- 1/4 cup whole milk
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease or spray a 9 x 13-inch baking pan with butter or nonstick spray.
- Make the Streusel Topping: In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Use a fork to cut the softened butter into the mixture until it forms a crumbly, well-combined texture. Set this aside.
- Prepare the Cinnamon Layer: In another small bowl, combine the sugar, flour, and cinnamon. Set this mixture aside as well.
- Start the Batter: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and kosher salt. Mix on low speed until evenly combined.
- Add the softened butter and beat on medium-low speed for 2 to 3 minutes until the mixture resembles moist sand and the butter is fully incorporated.
- Mix the Wet Ingredients and Finish the Batter: In a separate medium bowl, whisk together the sour cream, milk, eggs, and vanilla extract until smooth. Gradually add this wet mixture to the dry ingredients in the mixer. Beat on medium speed until you have a smooth batter; a few small lumps are fine.
- Assemble the Cake: Spread half of the batter evenly into the prepared pan. Sprinkle the cinnamon-sugar mixture over the batter in an even layer. Carefully spread the remaining batter over the cinnamon layer — this step requires patience, as the batter tends to lift the cinnamon layer. Finally, evenly sprinkle the streusel topping over everything.
- Bake the Cake: Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack for about 1 hour, or until it reaches room temperature before serving.
- Store the Cake: This cake can be made a day or two ahead. Once cooled, remove it from the pan and cover tightly with plastic wrap. Store at room temperature. To freeze, wrap the cake in plastic wrap and then in foil before freezing.