Description

This Butterscotch Coffee Cake is a moist, tender cake layered with a crumbly cinnamon-sugar topping and finished with a rich, gooey butterscotch drizzle. Perfect for breakfast, brunch, or dessert, the cake combines the tanginess of sour cream with the sweetness of brown sugar, while the buttery crumb topping and luscious butterscotch sauce elevate it to a bakery-style treat you can easily make at home.

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 ensure the cake doesn’t stick.
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 has a sandy texture. Set aside for later use.
Mix the Cake Batter: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. Add the sour cream and stir until the batter is smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then gradually incorporate these dry ingredients into the wet ingredients until fully combined.
Assemble the Cake: Pour the batter into the prepared 9-inch cake pan and smooth the top evenly with a spatula. Evenly sprinkle the crumb topping over the batter, covering it uniformly.
Bake: Place the cake in the preheated oven and bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
Make the Butterscotch Topping: While the cake cools, melt butter and brown sugar together in a small saucepan over medium heat. Stir constantly until smooth. Add the heavy cream and vanilla extract, then cook for another 2 to 3 minutes until the sauce is slightly thickened and glossy. Remove from heat and let cool slightly.
Drizzle and Serve: Once the cake has cooled to room temperature, drizzle the butterscotch topping generously over the crumb layer. Slice into pieces and serve immediately for best texture and flavor.

Notes

Don’t skip the sour cream – it keeps the cake moist and adds a slight tang to balance sweetness.
Use cold butter for the crumb topping to ensure a crumbly texture similar to bakery-style coffee cakes.
Allow the butterscotch topping to cool slightly before drizzling to help it set nicely on the cake.
Check cake doneness with a toothpick; it should come out clean or with just a few moist crumbs.
You can substitute plain Greek yogurt for sour cream if needed.
Add ½ teaspoon almond extract to the batter for extra flavor.
For a nutty crunch, sprinkle chopped pecans or walnuts on top of the crumb layer before baking.
Use a 1:1 gluten-free flour blend for a gluten-free version.
The crumb topping and butterscotch sauce can be made a day ahead and stored in the refrigerator.
Store leftovers covered at room temperature for up to 2 days or refrigerated up to a week; bring to room temperature before serving.
Freeze the cake (without butterscotch topping) wrapped tightly for up to 3 months.

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

Keywords: Butterscotch Coffee Cake, crumb topping, butterscotch sauce, moist coffee cake, sour cream cake, easy coffee cake recipe