Marbled Coffee Cake Recipe
Introduction
Indulge in a slice of heaven with this Marbled Coffee Cake! Perfect for brunch or as a delightful dessert, this coffee cake combines the richness of walnuts and the warmth of cinnamon in a moist, buttery cake. Topped with a sweet glaze, it’s sure to be a hit with family and friends. Let’s get baking!
Ingredients
For the Streusel:
- Cooking spray
- 1 cup all-purpose flour
- 1 cup walnuts (3 ounces), coarsely chopped
- 3/4 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cubed
For the Cake:
- 3 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 large eggs
- 3/4 cup canola oil, or melted and cooled unsalted butter
- 1 cup whole milk
- 1 tablespoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
Directions
1. Prepare the Oven and Pan
Arrange a rack in the middle of the oven and preheat it to 350°F. Line a 9×13-inch baking pan with a parchment paper sling that hangs over the two long sides. Coat with cooking spray and set aside.
2. Make the Streusel
In a medium bowl, stir together the flour, walnuts, brown sugar, cinnamon, and salt. Incorporate the chilled, cubed butter with your fingertips until you have small- to medium-sized lumps and none of the flour-sugar mixture remains dry. Set aside.
3. Make the Cake
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the eggs, oil or melted butter, milk, and vanilla extract. Mix with an electric hand mixer on medium speed until smooth, about 3 minutes.
4. Assemble the Cake
Pour half of the batter into the prepared pan and spread it into an even layer. Sprinkle half of the streusel over the batter. Pour the remaining batter evenly over the top, then distribute the remaining streusel over the top.
5. Bake the Cake
Bake the cake until it is lightly browned and springs back when gently pressed with a finger, about 30 to 40 minutes. Let the cake cool on a wire rack for 15 minutes. Using the parchment paper sling, remove the cake from the pan and let it cool completely before glazing.
6. Glaze the Cake
In a small bowl, stir together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake. Wait 10 minutes for the glaze to harden before cutting and serving.
Additional Information
- Prep Time: 20 minutes
- Cooking Time: 30-40 minutes
- Total Time: 50-60 minutes
- Calories: 450 per serving
- Servings: 12
Conclusion
This Marbled Coffee Cake is a delightful addition to any occasion. Its tender crumb, crunchy streusel, and sweet glaze make it irresistible. Whether you enjoy it with a morning coffee or as an afternoon treat, it’s sure to please. Happy baking!
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Marbled Coffee Cake
- Total Time: 50-60 minutes
- Yield: 12 1x
Ingredients
For the Streusel:
Cooking spray
1 cup all-purpose flour
1 cup walnuts (3 ounces), coarsely chopped
3/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cubed
For the Cake:
3 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
3/4 cup canola oil, or melted and cooled unsalted butter
1 cup whole milk
1 tablespoon vanilla extract
For the Glaze:
1 cup powdered sugar
2 tablespoons whole milk
Instructions
Arrange a rack in the middle of the oven and heat to 350°F. Line a 9×13-inch baking pan with a parchment paper sling that hangs over the 2 long sides. Coat with cooking spray; set aside.
Make the Streusel:
Stir the flour, walnuts, brown sugar, cinnamon, and salt together in a medium bowl.
Incorporate the chilled, cubed butter with your fingertips until you have small- to medium-sized lumps and none of the flour-sugar mixture remains dry; set aside.
Make the Cake:
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes.
Pour half of the batter into the pan and spread into an even layer. Sprinkle half of the streusel over the batter.
Pour in the rest of the batter evenly over top, then distribute the remaining streusel over the top.
Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 30 to 40 minutes.
Cool on a wire rack for 15 minutes. Grasping the parchment paper sling, remove the cake from the pan and cool completely before glazing.
Stir the powdered sugar and milk together in a small bowl until smooth. Drizzle the glaze over the cooled cake. Wait 10 minutes for the glaze to harden before cutting and serving.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
Nutrition
- Calories: 450 Kcal