Cinnamon Nutmeg Coffee Cake
A delightful blend of warm, comforting spices and a moist, tender crumb, perfect for breakfast or a sweet treat with coffee or tea.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream or plain yogurt
Topping Ingredients
- 0.33 cup brown sugar for topping
- 0.25 cup all-purpose flour for topping
- 1 tsp ground cinnamon for topping
- 0.25 tsp nutmeg for topping
- 2 tbsp cold unsalted butter for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the butter and brown sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, mix the crumb topping ingredients together until crumbly.
Baking
- Pour half of the batter into the prepared cake pan, sprinkle with half of the crumb topping.
- Add the remaining batter and top with the rest of the crumb topping.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before serving.
Notes
Best enjoyed warm with coffee or tea. Dust lightly with powdered sugar for extra sweetness. Store in an airtight container at room temperature for up to three days, or refrigerate for about a week. Freeze securely wrapped for up to three months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 180mgFiber: 1gSugar: 20g
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