Very Vanilla Super Moist Coffee Cake
Prep time
Cook time
Total time
This is what coffee cake is meant to taste like: light, moist, and perfect dipped in your favorite morning drink.
Serves: 8-12
  • For the Cake:
  • ½ cup (1 stick) butter, room temperature
  • ½ cup sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1¼ cups of sour cream (11 oz)
  • 2 tsp. vanilla extract
  • For the Topping:
  • 4 tbsps (1/2 stick) butter, softened
  • ¼ cups of flour
  • 1 teaspoon of vanilla extract
  • ¾ tsp. cinnamon
  • ¼ cup vanilla sugar (Keep some regular sugar in a jar with a slit vanilla bean for a few weeks to infuse with flavor)
  • ¼ cup brown sugar
  1. Cream together butter and sugar with a mixer. Add eggs, one at a time, beating well after each addition.
  2. In a separate bowl, stir together the flour, baking soda, baking powder and salt.
  3. On the lowest mixing speed, add the dry ingredients to the creamed butter, alternating with the sour cream and vanilla. Mix until just combined. Do not overmix as this will make your cake denser.
  4. Grease a 9x13 Pyrex pan. Pour in the batter.
  5. Cream together the topping ingredients into a fairly thick paste
  6. Take small chunks of the topping paste and squeeze them into thin disks to apply to the surface of the batter to the best of your ability. You will not be able to cover the entire surface of the batter, but don't worry too much. As the cake bakes, the topping will sink and rise, and the cake will look as coffee cake should, with a topping that just begs to be eaten, and with veins of brown sugar yumminess throughout the cake.
  7. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
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