Nana’s Coffee Cake

Nana’s Coffee Cake

A classic, tender coffee cake with a rich sour cream crumb and a generous cinnamon streusel topping. This is the kind of cake meant for slow mornings, strong coffee, and sneaking a second slice.

Ingredients

Cake

• 2 ¼ cups all-purpose flour

• ¾ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 12 tablespoons (1½ sticks) unsalted butter, softened

• 1 ½ cups sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 ¾ cups sour cream

Streusel Topping

• 1 ¾ cups all-purpose flour

• 1 ¼ cups brown sugar

• ¼ cup white sugar

• 1 teaspoon vanilla extract

• 6 tablespoons butter, softened or melted

• 2 teaspoons cinnamon

Directions

Make the Streusel

In a bowl, mix all streusel ingredients together until crumbly. Set aside.

Make the Cake

1. Preheat oven to 340°F (or 350°F). Grease a 9×13-inch baking pan.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, then mix in vanilla.

5. Add dry ingredients and mix until just combined.

6. Fold in sour cream.

Assemble

• Spread half of the batter in the pan.

• Sprinkle with one-third of the streusel.

• Add remaining batter.

• Top with remaining streusel.

Bake

Bake for 40–45 minutes, until golden and a knife inserted in the center comes out clean.

Nana’s Notes

• This is a rich, old-school coffee cake — tender, buttery, and not shy about it.

• Even better the next day (if it lasts that long).

• Best enjoyed with a big mug of coffee and no real plans.