One of the best parts about baking is how amazing it makes my kitchen smell. I love popping cake batter in the oven, taking my pups for a short walk, then coming back to the sweet smell of the finished product. One of my top smelling (and tasting) cakes to bake is coffee cake.
Coffee cake is one of my personal favorites because it isn’t too sweet (I’m a savory gal), and it makes for the perfect breakfast while you sip your morning coffee. Who doesn’t love waking up to dessert? This particular coffee cake is a soft, moist sponge cake flavored with a cinnamon sugar center. Thanks to the curves of the bundt pan, the outside forms a nice texture for an already delicious cake. My Nonno dubbed this dessert “Temptation Coffee Cake” because you can’t just have one piece.
Temptation Coffee Cake
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 sticks unsalted butter, softened
2 teaspoons vanilla
1 1/2 cups sour cream
1/2 cup light brown sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
4 tablespoons unsalted butter, cubed
1/2 cup chopped walnuts or pecans
Confectioners sugar for dusting
Preheat oven to 350ºF. Thoroughly grease and flour a 12-cup bundt pan, ensuring all the crevices are well-buttered.
For the streusel, combine brown sugar, flour, cinnamon, nutmeg, vanilla extract, and salt in a small mixing bowl. Stir the ingredients, then add the butter and nuts. Using your hands, mix the ingredients until the mixture becomes a crumble. Set aside.
For the cake batter, cream the sugar and butter using an electric mixer. After 5 minutes, slowly add in the eggs one by one. Add the sour cream and vanilla extract. Turn the mixer down to the lowest setting and add the flour, baking soda, baking powder, and salt. Mix just until the ingredients are combined.
Use a spatula to do one final mix of the batter to ensure the ingredients are all well-mixed. Spoon half of the batter in the bundt pan and spread it using a spatula, creating an even surface. Sprinkle the streusel mixture evenly on top of the first layer of batter. Spoon out of the second half of the batter and spread it evenly using a spatula.
Bake in the oven for 55 minutes, or until the cake test comes out clean. Allow the cake to cool on a wire rack for 20-30 minutes, then transfer to a serving plate or cake stand. Once the cake has totally cooled, use a strainer-sifter to dust the cake with confectioners sugar. Slice & enjoy!