Description
Marbled Coffee Cake dazzles with swirled chocolate and vanilla layers nestled under a crunchy nutty streusel. Warm spices and rich, tender crumb make this classic dessert irresistible for weekend brunch or afternoon coffee breaks.
Ingredients
Scale
Primary Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup sour cream
- 2 large eggs
- ½ cup unsalted butter
- ¾ cup granulated sugar
Flavoring Ingredients:
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Topping and Finishing Ingredients:
- 1 cup powdered sugar
- 2 tablespoons whole milk
Streusel Ingredients:
- ½ cup chopped pecans
- ¼ cup brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Leavening and Binding:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 9×13-inch (23×33 centimeters) baking pan by lining it with parchment paper and lightly coating with cooking spray.
- Create the nutty crumb streusel by combining all-purpose flour, finely chopped walnuts, dark brown sugar, ground cinnamon, and a pinch of kosher salt in a mixing bowl.
- Cut chilled unsalted butter into small cubes and incorporate into the dry streusel ingredients, using your fingertips to create a crumbly, coarse texture. Refrigerate the streusel mixture while preparing the cake batter.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
- Add large eggs, vegetable oil, whole milk, and pure vanilla extract to the dry ingredients. Use an electric mixer to blend until the batter becomes smooth and free of lumps.
- Transfer half of the cake batter into the prepared pan, spreading it evenly across the surface. Sprinkle approximately half of the chilled streusel mixture over the first layer of batter.
- Carefully pour the remaining cake batter over the first streusel layer, ensuring even distribution. Top with the remaining streusel, covering the entire surface.
- Place the pan in the preheated oven and bake for 35-40 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Carefully lift the cake out using the parchment paper and transfer to a wire cooling rack.
- Prepare the glaze by whisking powdered sugar and milk until smooth and slightly runny. Once the cake has completely cooled, drizzle the glaze over the top.
- Let the glaze set for 10 minutes, then slice the cake into squares and serve.
Notes
- Gather all ingredients before starting to ensure a smooth baking experience.
- Chilling butter makes creating streusel crumbs easier and provides better texture.
- Mix dry ingredients separately to prevent clumping and achieve even distribution.
- Electric mixer helps create a smoother, more consistent cake batter with fewer lumps.
- Room temperature eggs blend more effectively and improve overall cake structure.
- Parchment paper makes removing the cake from the pan effortless and prevents sticking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 470 kcal
- Sugar: 100g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 108g
- Fiber: 0g
- Protein: <1g
- Cholesterol: <5mg