Description

This Butterscotch Coffee Cake is a moist, tender cake layered with a buttery crumb topping and finished with a rich, homemade butterscotch sauce. Perfect for breakfast, brunch, or an indulgent dessert, this cake combines the tangy creaminess of sour cream with the warm sweetness of brown sugar and cinnamon for a deliciously comforting treat.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

For the Butterscotch Topping:

½ cup unsalted butter
¾ cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

For the Crumb Topping:

¾ cup all-purpose flour
½ cup packed light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup unsalted butter, cold and cubed

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking and ensure even baking.
Make the Crumb Topping: In a bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a fork to crumble it until the mixture resembles coarse sand. Set aside this crumb topping to be sprinkled over the cake batter later.
Mix the Cake Batter: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, then add the sour cream and mix until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then gradually add this dry mixture into the wet ingredients, mixing gently until just combined.
Assemble the Cake: Pour the batter into the prepared cake pan and use a spatula to smooth the surface evenly. Evenly sprinkle the crumb topping over the batter, covering the entire surface.
Bake: Place the cake in the preheated oven and bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan.
Make the Butterscotch Topping: In a small saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth. Stir in the heavy cream and vanilla extract, then continue cooking for 2 to 3 minutes until the mixture is slightly thickened and glossy. Remove from heat and let it cool slightly.
Drizzle and Serve: Once the cake has cooled, generously drizzle the warm butterscotch topping over the crumb layer. Slice and serve immediately to enjoy the full richness of the flavors.

Notes

Don’t skip the sour cream; it keeps the cake moist and adds a subtle tang that balances the sweetness.
Use cold butter for the crumb topping to achieve a crumbly, bakery-style texture.
Allow the butterscotch topping to cool slightly before drizzling to allow it to set perfectly on the cake.
Kids can help mix the crumb topping with their fingers for a fun kitchen activity, just ensure their hands are clean.
Check for doneness with a toothpick inserted in the center; it should come out clean.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week, bringing to room temperature before serving.
The cake (without butterscotch topping) freezes well for up to 3 months when wrapped tightly.
Substitutions: Use plain Greek yogurt instead of sour cream, add ½ teaspoon almond extract for extra flavor, or sprinkle nuts like pecans or walnuts on top for added crunch.
For gluten-free option, swap all-purpose flour with a 1:1 gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: butterscotch coffee cake, moist coffee cake, crumb topping, homemade butterscotch sauce, quick cake recipe, breakfast cake, dessert cake