My Old Fashioned Coffee Cake is a dessert that’s easy enough to make any time. This dessert is perfect when you’re entertaining and need something sweet to serve with coffee.

Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: Stand mixer fitted with the paddle attachment, pastry cutter, 1 (8 x 8) glass baking dish

Ingredients for the Coffee Cake:
5 tablespoons of butter, unsalted, plus more for greasing the pan
2 cups of all-purpose flour
2 heaping teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of kosher salt
3/4 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
3/4 cup of whole milk, room temperature
1/4 cup of ricotta cheese, room temperature
1/4 cup of sour cream, room temperature

Ingredients for the Crumb Topping:
1/2 a cup of all-purpose flour
1/2 cup of granulated sugar
6 tablespoons of butter, unsalted
1/2 teaspoon of ground cinnamon
1/2 teaspoon of kosher salt
Garnish:
Powdered sugar, for dusting the top of the coffee cake

Instructions:
Preheat oven to 350°F.

Instructions for the Coffee Cake:
Butter an 8 x 8-inch glass baking dish. Add the flour, baking powder, cinnamon, and kosher salt into a large mixing bowl, and whisk to combine.

In a large mixing bowl, start with the dry ingredients. Add all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt. Whisk all the ingredients together until combined.

In a stand mixer fitted with the paddle attachment (or a hand-held electric mixer), set on low speed, cream the butter and granulated sugar until light and fluffy. Add the egg until just combined—next, the sour cream, Ricotta, and vanilla extract.

Add the dry ingredients and milk alternately. Mix until just incorporated. Do not over-mix. Pour the batter into the buttered 8 x 8 glass baking dish.

Instructions for the Crumb Topping:
Combine the flour, sugar, butter, cinnamon, and Kosher salt in a medium bowl and “cut”  the ingredients with a pastry cutter. Sprinkle evenly, all over the top, completely covering the batter.

Bake until the cake is golden brown and a cake tester comes out clean, 40-45 minutes. Let it cook for about 15 minutes before dusting the top with powdered sugar.

There you have it, my Old Fashioned Coffee Cake.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.