The first coffee cakes are said to have originated from Germany. During that time it was more of a sweet bread than it was a cake. It wasn't until 1879 that the term "coffee cake" became a common term. Then America invented its own version, a sweet pound cake layered with brown sugar, cinnamon, and pecan-laced streusel. The reason it is called a coffee cake isn't that it contains coffee, but rather that is great to be paired with a cup of coffee. This coffee cake recipe I have come up with uses greek yogurt to maintain moistness, ginger, and a grated orange for that extra punch it was missing in previous coffee cakes. Perfect in the morning with coffee or later for a treat.
Pull Together
For the streusel topping:
1 cup brown sugar, packed
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of kosher salt
1/2 cup softened unsalted butter
For the cinnamon layer:
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
For the cake batter:
3 cups all-purpose flour
2 1/4 cups sugar
3/4 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup of softened unsalted butter
1 cup greek yogurt
1/4 cup whole milk
4 large eggs
1 tablespoon vanilla extract
1 tablespoon orange zest
Steps
Heat the oven to 350F and prepare a 9x13 inch pan.
In a small bowl combine flour, brown sugar, cinnamon, ginger, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly.
In another small bowl, combine sugar, flour, cinnamon, and ginger. Set both to the side.
In the bowl of your mixer, add flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine.
Add the softened butter and beat on medium-low speed for 2-3 minutes, or until all of the butter is mixed in and the mixture resembles moist sand.
In a medium bowl, whisk together the sour cream, milk, eggs, vanilla, and orange zest until combined. Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are totally fine.
7. Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer). Top the final layer of batter with the crumble mixture.
8. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving.
9. You can make this cake a day or two in advance. Remove the cake from the pan and cover it with plastic wrap. Keep it on the counter. To freeze the cake, wrap it in plastic, followed by foil.
Comments