Barley Free Classic Coffee Cake
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.9(25)
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Learn more →Ingredients
12 servings
For the cake
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the streusel
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- 2 tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, melted and slightly cooled
- ½ cup chopped walnuts or pecans (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray.
- 2
Make the streusel: In a medium bowl, whisk together the brown sugar, 1/2 cup flour, cinnamon, and 1/4 tsp salt. Pour in the melted butter and stir with a fork until the mixture clumps into coarse, sandy crumbs. Fold in the walnuts or pecans, if using. Set aside.
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