Vegetarian Classic Coffee Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

This tender, buttery cake bakes up in one pan with a thick swirl of cinnamon-brown-sugar streusel folded right into the middle and piled on top for extra crunch. Sour cream keeps the crumb soft and rich, while a good beat of sugar and vanilla gives the base that classic bakery-style flavor. Chopped walnuts or pecans in the streusel add a toasty bite against the soft cake underneath, and the whole thing bakes up into a deep golden top that practically begs to be pulled apart. It slices beautifully once cooled, or you can dig in warm for a gooier, more crumbly bite. This one's a natural fit for a vegetarian spread, whether it's brunch, a potluck, or just an excuse to have cake with your coffee.

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Ingredients

12 servings

For the cake

2 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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