Coffee cake is one of those rare cakes that may eat at any time of day.
Coffee cake, oddly enough, has no coffee. I believe (and this is just speculation) that it intends to serve with coffee, in the manner of tea. My online research suggests that the origins are in German yeast cakes, although this isn’t certain.
The usage of streusel is a typical feature of coffee cakes. For many of us (at least in the United States), that means a rich yellow cake flavored with cinnamon and topped with as much crumble as the cake can take!
Sour cream includes in the cake mix, which provides richness while also ensuring a soft crumb. A cinnamon stripe runs through the center of the cake, with a crumble blanket on top.
We spread about half of the batter in the bottom of the pan, then sprinkle the cinnamon layer on top, then the remaining batter, and lastly a thick layer of crumble topping.
After a day or two on the counter, this is one of those cakes that just gets better. Moisture retains while the texture improves. It freezes well as well!
To freeze the cake, Allow the cake to cool completely before wrapping it in plastic and foil to freeze. It won’t dry out in the freezer because of the double layer. Set the cake on the counter to defrost until it reaches room temperature—if you have the patience! Even half-frozen, the cake is still wonderful.
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