Coffee Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
fat	66%	63%
total sugar	119%	109%
brown sugar share of total sugar	39%	42%
egg	29%	30%
leavener	2%	2%
salt	2%	1%
liquid	54%	69%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

330 g	2 3/4 cups all-purpose flour
320 g	1 1/2 cups brown sugar, (packed)
6 g	1 teaspoon kosher salt
16 g	2 tablespoons ground cinnamon
227 g	1 cup unsalted butter, (melted)
360 g	3 cups all-purpose flour
8 g	2 teaspoons baking powder
3 g	3/4 teaspoon baking soda
6 g	1 teaspoon kosher salt
227 g	1 cup unsalted butter, (at room temperature)
300 g	1 1/2 cups granulated sugar
200 g	4 large eggs, (at room temperature)
345 g	1 1/2 cups sour cream, (at room temperature)
13 g	1 tablespoon vanilla extract
200 g	1 cup confectioners’ sugar
30 g	2 tablespoons milk or heavy cream
1 g	1/4 teaspoon pure vanilla extract

Method: 10 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Kelly. This coffee cake looks just like the one in the school cafeteria growing up. Just loved it. I did find it at a Starbucks, but not as much streusel. I am thinking no, but, can I make this in my large toaster oven w/ French doors? Can't remember” — a cook, 5.0★

“I made it GF, using 1 1/4 cup Almond Flour, 1 cup GF Oat Flour, and 1/2 cup Coconut Flour in the streusel and 1 cup GF Oat Flour and 2 cups Cup4Cup GF flour for the cake. It tastes amazing, and you are absolutely right. It is hard to walk by without taking a s” — a cook, 5.0★