Cookie Butter Coffee Cake
Over the years, I’ve shared many a coffee cake on this site. Anything from PB&J to S’mores to Chocolate. I’m a strong believer that coffee cake can be both dessert and breakfast. There’s nothing wrong with having cake for breakfast and don’t let anyone tell you otherwise. This time around I’m sharing this Cookie Butter Coffee Cake. It’s simple, not fussy, and the perfect weekend baking project.
This is a classic coffee cake, the kind that reminds me of what they’d serve us in elementary school. The cookie butter adds the perfect flavor. It’s the kind of cake that you want to keep on hand for when company comes over or when you’re craving something sweet.
Cookie Butter Coffee Cake
Cookie Butter Coffee Cake turns a classic cake into a delicious decadent treat thanks to the cookie butter swirled into the cake batter!
Servings: 9
Equipment
- Mixer
- Mixing bowls
- 10-inch square baking pan
Ingredients
Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed light-brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter diced
Cake:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs room temperature
- 2/3 cup sour cream
- 2 teaspoons vanilla extract
- 3/4 cup cookie butter
Instructions
- Preheat oven to 350°F. Grease and line a 10-inch square baking pan with parchment paper and set aside.
- For the streusel, in a large bowl, combine the flour, brown sugar, ground cinnamon and salt. Add the butter and rub with your fingers until it resembles coarse crumbs. Set aside.
- For the cake, in a large bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer, beat together the butter and both sugars until light and fluffy, about 3 minutes. Add the eggs and beat well after each addition. Stir in the sour cream and vanilla extract until well combined.
- Add the dry ingredients and stir until just combined. Pour the batter into the prepared baking pan. Dollop with the cookie butter on top and then use a knife or skewer to swirl into the batter. Sprinkle the streusel topping evenly over the top.
- Bake until golden brown and a toothpick, inserted in the middle, comes out clean, for 50 to 55 minutes. Remove from the oven and allow to cool for at least 30 minutes in the pan on a wire rack. Light the cake from the pan using the parchment paper and then slice into 9 or 12 squares. Serve and enjoy!
