Description

This Buttery Coffee Cake is a delightful mix of flavors, combining buttery richness with hints of cinnamon. Perfect for breakfast, brunch, or a comforting snack, it’s simple to prepare and sure to please anyone who loves homemade treats.

Ingredients

Scale

1 2/3 cup (215g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
1/4 cup (30g) cornstarch
1/2 cup (100g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 tsp ground cinnamon
3/4 cup (168g) salted kerrygold butter, melted
1/4 cup (56g) salted kerrygold butter, room temp
2 tbsp oil (vegetable, canola, or melted coconut)
1 large egg + 1 egg yolk
1 tbsp vanilla extract or vanilla bean paste
1/2 cup (120g) sour cream
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp kosher salt (1/2 tsp if using unsalted butter)
1 cup (128g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
powdered sugar, for dusting

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Instructions

Combine flour, cornstarch, brown sugar, sugar, and cinnamon in a medium bowl.
Mix in melted butter until all crumble is fully combined and clumpy.
Refrigerate the crumble while preparing the cake batter.

Notes

Ensure your butter is at the right temperature for optimal mixing.
Dust with powdered sugar before serving for a delightful finish.
Store any leftovers covered at room temperature for a few days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 16g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg