This dish was created by my mother-in-law. Fish was served on Christmas Eve in their family. That custom was continued by my own family. Simply eliminate that step if, like me, you don’t enjoy oysters. The secret is to utilize fresh, not dried, ingredients. This is very popular with my visitors and is so worth the work! accompanied by garlic toast.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch coffee cake |
Ingredients
- ¾ cup brown sugar
- ⅓ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 cup brown sugar
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ cups white sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- ¾ cup milk
- 1 (8 ounce) container sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish; set aside.
- Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
- Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
- Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
- Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
- Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.
Reviews
I am soooo disappointed in this cake. It was time-consuming making the streusel topping, cinnamon/flour filling & cake. I thought it would be wonderful because of the 3 eggs, 8 oz. sour cream, 2 sticks of butter & 3/4 cup milk. It was DRY to me. I’ve had moist cakes before. This wasn’t one of them. The streusel was crunchy, but almost too hard, and even though I almost 50% more the filling it was hardly there. This was time-consuming, very expensive to make & a waste. I can’t comfortably give it away. I told my husband if he doesn’t want it, I’m dumping it. Sorry, but just no.
I followed the recipe to a “T” and it was just okay. The cake didn’t have enough flavor and wasn’t sweet enough. The cinnamon layer in the middle wasn’t that good either. I think it should’ve been only brown sugar and cinnamon versus cinnamon, brown sugar, and flour. The streusel topping was good though but not enough to compensate for the rest. Overall, the cake was just okay. I have to say that I was disappointed.
This recipe is AMAZING! The cake is super soft, the crumble turned out perfect! If I could give this recipe 100 stars I would.
The best coffee cake recipe! My first successful bake! It was a hit with my family and friends. Thank you for sharing.
Very easy and delicious! Can’t wait to share this recipe.
yeah uh it was good, uhhh i added more flour to the uhh topping because it uhh wasn’t looking right but it uhhh tastes pretty good yk? ok slight update this cake is heavenly and only an angel above could improve on it
This was FANTISTIC! The cake part was nice and moist, the cinnamon and sugar filling were great, although I did add a little more but that’s my preference, and the streusel topping was great as well. VERY happy with this recipe and will certainly make again.