Name: Bouchon Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream; ¼ cup brewed coffee, cooled; ¼ cup all-purpose flour (for streusel topping); ¼ cup granulated sugar (for streusel topping); 2 tbsp unsalted butter, cold (for streusel topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray, then lightly dust it with flour.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and brewed coffee. Mix until just combined.
Pour the batter into the prepared cake pan, spreading it out evenly.
To make the streusel topping, combine the flour and sugar in a small bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the cake batter in the pan.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the Bouchon Coffee Cake into wedges and serve with a hot cup of coffee or tea for a delightful treat.

Ingredients

Instructions

Nutrition Facts

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