Light & Tangy Summer Brunch Coffee Cake
Indulge in this delightful Light & Tangy Summer Brunch Coffee Cake, a perfect treat for any morning gathering. Featuring a rich, moist cake base, a sweet walnut sugar filling, and a crunchy cinnamon streusel topping, it's a breeze to make and promises to brighten your day.
Equipment
- 9x9-inch Baking Dish
- Pastry Cutter or Fork
- Mixing Bowls
- Stand Mixer (optional)
- Sifter
- Spatula
- Cake Tester
- Wire Rack
Ingredients
Streusel Topping
- 5 tablespoons cold butter
- 0.75 cup all-purpose flour
- 0.5 cup packed brown sugar
- 1 tablespoon cinnamon
Walnut Filling
- 0.25 cup chopped walnuts
- 1.5 tablespoons brown sugar
- 1.5 tablespoons white sugar
- 0.5 teaspoon cinnamon
Cake Batter
- 1 cup room temperature butter
- 2 cups granulated white sugar
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup low-fat sour cream
- Powdered sugar for dusting (optional)
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish with nonstick spray or line it with parchment paper for easy removal.
- Make the Streusel Topping: In a medium bowl, combine the cold butter, ¾ cup all-purpose flour, ½ cup brown sugar, and 1 tablespoon cinnamon. Use a pastry cutter or a fork to blend until it looks like coarse, wet sand with delightful crumbs. Don't overmix! Pop this into the fridge to chill.
- Prepare the Walnut Filling: In a small separate bowl, mix the chopped walnuts, 1 ½ tablespoons brown sugar, 1 ½ tablespoons white sugar, and ½ teaspoon cinnamon. Set aside.
- Start the Cake Batter: In a large mixing bowl (or using a stand mixer with a paddle attachment), cream together the room temperature butter and 2 cups white sugar for 2 to 3 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, sift together the remaining 2 cups all-purpose flour, baking powder, and salt. Sifting helps ensure a light, airy cake!
- Gently Mix Batter: With your mixer on low speed, gradually add half of the dry flour mixture to the wet batter until just combined. Then, fold in the low-fat sour cream. Finish by adding the remaining flour mixture and stir gently with a spatula until the batter is just smooth – be careful not to overmix!
- Layer the Cake: Spoon about half of the cake batter into your prepared pan and spread it out evenly with a spatula or knife. Sprinkle the walnut sugar filling over this layer, followed by approximately one-third of your chilled streusel topping. Carefully spoon the remaining cake batter over the filling, spread it out gently, and then scatter the rest of the streusel on top.
- Bake to Perfection: Bake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
- Cool & Enjoy: Let the cake cool on a wire rack for at least 15 minutes. For a lovely presentation, carefully transfer it to a serving plate, streusel side up. If desired, lightly dust with powdered sugar before slicing and savoring this delicious, easy treat!
Notes
Nutrition Information (per serving): Calories: 388kcal, Total Carbs: 51g, Net Carbs: 50g, Fats: 19g, Protein: 5g
