The Vanishing Coffee Cake Seriously It Wont Last
Recipe Introduction
Quick Hook
Ever baked something that disappears faster than you can say "seconds"? This It Won't Last Cake is that cake. It's got a tender crumb and a sugary topping that will call you back for another slice.
Brief Overview
Inspired by classic Sour Cream Coffee Cake Recipes , this cake is easy to make. Seriously, it's got an authentic American taste.
Even better, it takes just over an hour from start to finish and serves about 8-10 people. It will be great as a Brunch Cake Ideas .
Main Benefits
One of the best things about this cake is the comfort it brings. That is the top health benefit, to me! It is perfect for a cosy weekend or a special gathering.
What makes this recipe extra special is the perfect balance of sweetness, tanginess, and buttery goodness. Think of the best Pound Cakes you have ever had.
Ready to bake?
Why This Coffee Cake Vanishes So Fast
Honestly, you've been warned! This It Won't Last Cake isn’t just any Easy Coffee Cake . It's inspired by my grandma’s famous Crumb Cake Recipe , but with a slightly more modern twist.
It’s got that classic taste. You know, the one that reminds you of being a kid, rhelping the cake stand after Sunday lunch!
The secret is in the ingredients. The sour cream keeps the cake incredibly moist, while the crumb topping adds that irresistible sweetness and crunch.
This is not a pretentious cake. It is a Dessert Simple
Ingredients You'll Need
Let's talk about what you need. You'll need some basic baking supplies, like flour, sugar, butter, and eggs. A little bit of cinnamon for that warm spice is a must.
Of course, sour cream, but there is more to it. Don't forget the baking powder and baking soda. You can bake this is in a Bundt Pan .
Ingredients & Equipment for Your "It Won't Last Cake"
Right then, let's talk about what you'll need for this utterly divine It Won't Last Cake . Honestly, this recipe is a breeze, so don’t you worry your pretty little head about it.
We’re aiming for simplicity here, mates. So that even if you are a baker novice you can be successful.
Main Ingredients: The Magic Makers
First, the crumb topping. You will need 1/2 cup (100g) of granulated sugar. A 1/4 cup (30g) of all-purpose flour.
Don't forget 1/4 teaspoon of ground cinnamon. And finally, 1/4 cup (57g) of cold unsalted butter. For the butter, it needs to be cold.
Like, straight from-the-fridge cold. This is key for that crumbly texture we're after for our Pecan Cake or even your favourite Cinnamon Roll Cake.
Now, for the cake itself. You'll need 1 1/2 cups (192g) of all-purpose flour. A 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
Next is 1/4 teaspoon of salt. You will also require 1/2 cup (113g) of unsalted butter, softened. Followed by 3/4 cup (150g) of granulated sugar.
You'll also need 2 large eggs and 1 teaspoon of vanilla extract. Last but not least, you will need 1 cup (240ml) of sour cream.
And for the sour cream, full fat is always better. Trust me on this one!
Seasoning Notes: Aromatic Awesomeness
Cinnamon is the star of the show. I absolutely love adding a pinch of nutmeg too. Think of it as a hug for your taste buds.
It creates a simple dessert flavour profile. Want to take it up a notch? A tiny dash of almond extract in the cake batter.
Oh my gosh, game changer. If you are missing any of these you can follow the flavor chart for substitutions or you can use the same amount of vanilla extract.
Essential Tools: Let's Get Equipped
You don't need fancy kit for this recipe. A 9 inch round cake pan or an 8 inch square baking pan will do the job.
Alternatively a bundt pan will work great for it. If you don't have an electric mixer, don't fret. You can totally do this by hand.
Just be prepared to give your arm a bit of a workout. Honestly, the most important thing is a good ol' mixing bowl.
And measuring cups and spoons, of course!
This Easy Coffee Cake recipe is meant to be straightforward. It can be a Quick Cake Recipe and simple, which is why I love it so much.
It's perfect for Brunch Cake Ideas . If you don't have parchment paper, you can skip that step. Just make sure you grease and flour the pan really well to avoid sticking.
The Vanishing Coffee Cake deserves a good foundation! The result is an amazing Crumb Cake Recipe ! This It Won't Last Cake is one of the best Pound Cakes and Sour Cream Coffee Cake Recipe you will ever make!.
Let's Bake: The Vanishing Coffee Cake (It Won't Last!)
This It Won't Last Cake isn't just any old Easy Coffee Cake . Honestly, it’s the kind of cake that disappears faster than a politician's promise! Think Pound Cakes meet Cinnamon Roll Cake in a glorious, crumbly union.
It's inspired by those classic American coffee cakes, but with a little extra somethin'-somethin'. This recipe is so simple. Even your nan could make it!
Prep Like a Pro
Essential mise en place : Get everything measured out. Seriously. It saves a massive amount of time. We’re talking butter, sugar, flour, all of it.
Time saving organization tips : I like to use those little glass bowls for each ingredient. Makes me feel like a proper chef, you know? And it's just faster.
This will let you have a Dessert Simple .
Safety reminders : Don’t be a numpty and forget to preheat the oven! 350° F ( 175° C) is the magic number.
And always use oven gloves, yeah? No one wants burnt fingers.
Let's Get Baking!
- First, preheat that oven to 350° F ( 175° C) . Grease and flour a 9 inch round cake pan or line it with baking parchment.
- Now, for the crumb topping, mix your 1/2 cup (100g) sugar, 1/4 cup (30g) flour, and 1/4 teaspoon of cinnamon. Then, cut in the 1/4 cup (57g) cold butter until it looks like coarse breadcrumbs. Pop it in the fridge! This step is the key to a great Crumb Cake Recipe .
- Whisk 1 1/2 cups (192g) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in another bowl.
- Cream together 1/2 cup (113g) softened butter and 3/4 cup (150g) sugar until it's light and fluffy. Like a cloud, it should be.
- Beat in 2 eggs one at a time, then stir in 1 teaspoon of vanilla.
- Alternate adding the dry and wet ingredients ( 1 cup/240ml sour cream ) to the butter mixture. Start and end with the dry, and don't overmix.
- Pour into your prepared pan and sprinkle that crumb topping evenly.
- Bake for 45- 55 minutes , until a skewer comes out clean. Let it cool a bit before digging in! You can consider it for Brunch Cake Ideas .
Pro Tips from My Kitchen
- Don't overmix the batter. Honestly, this is the number one mistake. It will make a tough cake.
- Cold butter in the crumb topping is crucial. It gives you those lovely, distinct crumbles.
- Full fat sour cream is key for moisture. It's worth the extra calories, trust me. A great Sour Cream Coffee Cake Recipe needs great sour cream.
This Quick Cake Recipe is a winner, every time. Whether you call it Pecan Cake or just delicious, you'll adore it.
Once you bake it in your Bundt Pan , you will make this recipe again and again. Enjoy it! And don't say I didn't warn you when It Won't Last Cake disappears in a flash.
Recipe Notes for Your Vanishing Act:
Alright, so you're about to whip up this It Won't Last Cake , are you? Good on ya! Before you dive in headfirst, let's chat about a few things to make sure it's absolutely perfect.
This Easy Coffee Cake is pretty forgiving, but a few pointers never hurt, right? Honestly, even if you mess up a little, it'll still be delicious.
That cinnamon roll cake flavour is always a winner.
Serving Suggestions: Make It Look Fancy (If You Want To!)
Presentation is key, love! While this Quick Cake Recipe tastes amazing no matter what, a little effort goes a long way.
Consider serving it on a pretty plate with a dusting of icing sugar. Or, you know, just grab a fork and dig in straight from the Bundt Pan no judgement here! A dollop of whipped cream or a side of fresh berries elevates this Crumb Cake Recipe , for sure.
As for beverages? A classic cup of tea or coffee is a must. It’s a Brunch Cake Ideas masterpiece.
Storage Tips: Hide It Well!
If, and I mean if , you manage to have leftovers of this Pecan Cake , here's what to do.
For refrigeration, wrap the cake tightly in cling film or store it in an airtight container. It'll keep for about 3 days.
Freezing? Yeah, you can do that. Wrap individual slices in cling film, then place them in a freezer bag. It'll last for up to a month.
To reheat, just pop a slice in the microwave for a few seconds.
Variations: Get Creative, Darling!
Want to spice things up? Add a bit of lemon zest to the batter for a zesty twist. Or, throw in some chopped pecans or walnuts into the crumb topping for a nutty Pecan Cake experience.
For a dairy-free version, use dairy-free sour cream and melted coconut oil instead of butter. You could even sneak in a layer of jam in the middle for an extra Dessert Simple treat.
Nutrition Basics: Just a Little Something
Okay, so this Sour Cream Coffee Cake Recipe isn't exactly a salad. A slice is around 350-400 calories, with about 5g of protein, 20g of fat, and 40g of carbs, and 25g of sugar.
But hey, it's cake! Life's too short to skip dessert. The full fat sour cream actually provides a good dose of healthy fats, and the eggs give you a bit of protein.
This Pound Cakes inspired recipe is a winner!
So there you have it! Some helpful hints to make your It Won't Last Cake even better. Just have fun with it, and don't be afraid to experiment.
Trust me, everyone will love it!
Frequently Asked Questions
Can I make "It Won't Last Cake" ahead of time?
You can bake the "It Won't Last Cake" a day in advance. Store it at room temperature in an airtight container or well wrapped. However, it's truly best served fresh, as the crumb topping is at its peak texture right after baking.
If you want to prep ahead even further, you can make the crumb topping and store it in the fridge for up to 2 days.
How do I store "It Won't Last Cake" so it actually lasts (at least a day)?
Ah, the million dollar question! To keep your "It Won't Last Cake" moist and delicious for a bit longer, store it in an airtight container at room temperature. It's generally good for up to 2-3 days.
You can also freeze slices individually for longer storage; just thaw them before enjoying (though, let's be real, it's unlikely to make it to the freezer!).
My crumb topping sank into the cake batter. What did I do wrong?
A sinking crumb topping is a common baking woe. This usually happens if the crumb topping is too warm or the cake batter is too thin. Make sure your butter for the crumb is fridge cold, and chill the topping in the freezer for 10 minutes before sprinkling it on.
Also, be careful not to overmix your batter, as that can result in a thinner consistency. It's all about balance, like a well brewed cuppa!
Can I substitute anything for the sour cream in "It Won't Last Cake"?
Yes, you can! Full fat plain Greek yogurt is a great substitute for sour cream in this recipe. It will provide a similar tang and moisture level. You could also experiment with crème fraîche if you're feeling fancy, but plain yogurt is the closest in flavor and texture.
Avoid low-fat versions, as they might make the cake a little dry nobody wants a dry cake!
Is this recipe easily adaptable for a gluten-free diet?
Absolutely! You can easily make "It Won't Last Cake" gluten-free by substituting the all-purpose flour with a good quality gluten-free all-purpose flour blend. Look for one that contains xanthan gum, as this will help to bind the ingredients together.
You may need to add a tablespoon or two of extra liquid (milk or non-dairy milk) if the batter seems too thick gluten-free flours can sometimes be a bit thirstier. Enjoy!
The Vanishing Coffee Cake Seriously It Wont Last
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 375 |
|---|---|
| Fat | 20g |
| Fiber | 1g |
