Oh, coffee cake – isn’t it just the perfect companion for your morning brew or an afternoon pick-me-up? It’s that cozy, sweet treat that whispers comfort and nostalgia with every crumb. And when it comes to coffee cake royalty, Martha Stewart’s recipe stands tall and proud in the pantheon of baked delights.
Why Martha Stewart’s coffee cake? Because it’s a delicious harmony of tender crumb, buttery richness, and a luscious cinnamon-sugar streusel topping that crunches just right. Whether you’re a beginner baker or a seasoned pro, this recipe is your gateway to a little slice of homemade heaven.
In this deep dive, we’re going to break down everything you need to know: the ingredients, the science behind them, step-by-step instructions, expert baking tips, clever recipe variations, and even some final musings to make your coffee cake journey unforgettable. Ready? Let’s bake!
Coffee Cake Martha Stewart Recipe
The quintessential Martha Stewart coffee cake is classic in every sense – soft, moist, and layered with a sweet cinnamon streusel that makes it irresistibly crave-worthy. Imagine cutting into a warm, tender cake, revealing that gooey ribbon of cinnamon sugar, perfectly balanced by the buttery cake around it.
This recipe is not just about mixing ingredients; it’s about crafting a texture that’s light yet rich, with a crumb so tender it practically melts on your tongue. The streusel topping? Crunchy, crumbly, and sweet – a little crunchy crown on a soft, buttery throne.
Ingredients Needed
Let’s get to the heart of the matter – what exactly you need to gather before diving into this coffee cake adventure. Here’s the detailed ingredient list with some notes:
- All-purpose flour (2 cups): The backbone of the cake, providing structure and tenderness.
- Granulated sugar (1 cup): Sweetness, but also helps with the crumb’s texture.
- Baking powder (2 tsp): The leavening agent that makes the cake rise and become fluffy.
- Salt (1/2 tsp): Enhances all the flavors and balances the sweetness.
- Unsalted butter (1/2 cup, softened): Adds richness and moisture.
- Eggs (2 large): Binds ingredients and contributes to the cake’s structure.
- Sour cream (1 cup): Adds tanginess and keeps the cake moist and tender.
- Vanilla extract (1 tsp): Brings aromatic depth and warmth.
For The Streusel Topping
- Brown sugar (1/2 cup, packed): Gives the streusel that caramel-like sweetness.
- Ground cinnamon (2 tsp): Essential for that classic coffee cake flavor.
- All-purpose flour (1/2 cup): Helps create the crumbly topping.
- Butter (1/4 cup, cold and cut into small pieces): For that perfect crumble texture.
How To Make Coffee Cake Martha Stewart
Now, this is the fun part – the step-by-step process to bring this dreamy coffee cake to life. Here’s how Martha’s magic happens:
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Preheat And Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch square baking pan or line it with parchment paper.
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Mix The Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, and salt.
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Cream Butter And Sugar
- In another bowl, beat the softened butter and granulated sugar until light and fluffy – this aerates the butter, ensuring a tender crumb.
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Add Eggs And Vanilla
- Beat in the eggs, one at a time, then stir in the vanilla extract.
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Combine Wet And Dry
- Gradually mix in the flour mixture, alternating with sour cream – starting and ending with flour – to maintain the batter’s moisture without overmixing.
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Prepare The Streusel Topping
- Mix brown sugar, cinnamon, and flour.
- Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Assemble The Cake
- Spread half the batter evenly in the prepared pan.
- Sprinkle half the streusel over the batter.
- Spread the remaining batter on top.
- Finish by sprinkling the rest of the streusel evenly over the top.
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Bake
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool slightly before slicing and serving.
Ingredient Science Spotlight
Let’s geek out a bit and talk about the science behind these ingredients – because baking is literally edible chemistry!
- Flour: The proteins (glutenin and gliadin) in flour form gluten when mixed with liquid and stirred. Gluten gives the cake structure but too much can make it tough. Using all-purpose flour strikes a balance between tenderness and structure.
- Baking Powder: This is a chemical leavening agent that releases carbon dioxide bubbles when it reacts with moisture and heat. These bubbles create the airy, fluffy texture we want in our cake.
- Butter: Beyond flavor, butter coats the flour proteins, limiting gluten formation and resulting in a more tender crumb. Plus, butter’s fat melts during baking, creating pockets of moisture and richness.
- Sour Cream: This ingredient is a secret weapon – it adds moisture and acidity. The acidity reacts with the baking powder to boost rise, while its fat content tenderizes the cake.
- Eggs: Eggs provide structure through their proteins but also add moisture and richness. They help bind ingredients, contributing to the cake’s cohesive texture.
- Streusel Topping: The cold butter creates small pockets in the topping that bake into a crumbly, crunchy texture. The sugar caramelizes slightly during baking, adding complexity and a golden hue.
Expert Tips
Want to nail this cake every time? Here are some pro tips straight from the kitchen to yours:
- Don’t Overmix: Once you combine wet and dry ingredients, mix just until combined. Overmixing develops gluten, making the cake dense.
- Butter Temperature Matters: Use softened butter for the batter (soft enough to press your finger in, but not melted) and cold butter for the streusel topping to get the perfect crumb.
- Room Temperature Eggs: They blend more easily and create a better emulsion.
- Sour Cream Substitute: If you don’t have sour cream, Greek yogurt works well, but avoid non-fat versions for the best moisture.
- Check Doneness Early: Ovens vary, so start checking at 35 minutes with a toothpick to avoid overbaking.
- Let it Cool: Allow the cake to cool at least 15 minutes before slicing to let the crumb set.
Recipe Variations
Feeling adventurous? Here are some delicious twists to personalize your Martha Stewart coffee cake:
- Add Nuts: Chopped walnuts or pecans add a wonderful crunch to the streusel or batter.
- Fruit Boost: Fresh blueberries or chopped apples can be folded into the batter for a fruity surprise.
- Glaze It: Drizzle a simple powdered sugar glaze with a splash of vanilla or lemon juice on top after baking.
- Spice It Up: Add nutmeg or cardamom to the streusel for a warm spice twist.
- Chocolate Chip: Toss mini chocolate chips into the batter or streusel for a sweet surprise.
Final Words
Martha Stewart’s coffee cake is more than just a recipe; it’s a comforting ritual, a little act of love baked into golden slices. The interplay of tender cake and crunchy streusel is the kind of combination that makes mornings brighter and coffee breaks extra special. Whether you’re serving it for brunch, dessert, or just because, this recipe delivers on all fronts – flavor, texture, and that unmistakable ’homemade’ charm.
FAQs
What Are The Main Ingredients In Martha Stewart’s Coffee Cake Recipe?
Martha Stewart’s coffee cake typically includes ingredients like flour, sugar, eggs, sour cream, butter, vanilla extract, and a blend of spices like cinnamon. It also often features a streusel topping made from brown sugar, butter, and cinnamon.
Can I Use A Different Type Of Flour In Martha Stewart’s Coffee Cake Recipe?
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour, though it may slightly alter the texture and flavor. Be sure to check for any adjustments in baking time as well.
How Long Should I Bake Martha Stewart’s Coffee Cake?
The coffee cake typically bakes at 350°F (175°C) for 45-55 minutes. It’s done when a toothpick inserted into the center comes out clean.
Can I Make The Streusel Topping Ahead Of Time For Martha Stewart’s Coffee Cake?
Yes, you can prepare the streusel topping ahead of time. Simply store it in an airtight container and refrigerate it for up to a day before using it to top the cake.
Is It Possible To Make Martha Stewart’s Coffee Cake Without Sour Cream?
Yes, you can substitute sour cream with Greek yogurt, buttermilk, or even milk in some cases. This will affect the texture slightly, but it will still work well.
Can I Freeze Martha Stewart’s Coffee Cake?
Yes, you can freeze the coffee cake. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can last up to 3 months in the freezer. Thaw overnight before serving.
How Can I Add A Twist To Martha Stewart’s Coffee Cake Recipe?
You can add fruit such as blueberries, apples, or chopped nuts to the batter or streusel topping. You can also experiment with spices like nutmeg or cardamom for a different flavor.
Is There A Way To Make Martha Stewart’s Coffee Cake Recipe Healthier?
To make the recipe healthier, consider reducing the sugar content, using whole wheat flour, or swapping butter with healthier alternatives like coconut oil or avocado. You can also use a low-fat or dairy-free yogurt for the sour cream.
Can I Use A Bundt Pan Instead Of A Square Pan For Martha Stewart’s Coffee Cake?
Yes, you can use a bundt pan instead of a square pan. Just be sure to adjust the baking time slightly, as the bundt pan may require a longer cooking time to ensure the cake is fully cooked.
How Should I Store Leftovers Of Martha Stewart’s Coffee Cake?
Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. If you prefer it fresh, you can reheat individual slices in the microwave for about 15-20 seconds.