Coffee Cake Recipe with 2 Eggs

Start your day on a sweet note with a delightful coffee cake recipe that uses just two eggs. This classic treat is perfect for breakfast, brunch, or an afternoon pick-me-up. With its tender crumb and warm, comforting spices, this coffee cake is sure to become a favorite in your household.

Why Two Eggs?

Using two eggs in this coffee cake recipe might seem like a small detail, but it makes a big difference in the final product. Eggs provide structure, richness, and moisture to the cake. They also help to activate the leavening agents, ensuring that your coffee cake rises beautifully. In this recipe, we're using two large eggs to provide the perfect balance of texture and flavor.

Ingredients and Equipment

Before you begin, gather your ingredients and equipment. You'll need:

• 2 large eggs
• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted
• 1/2 cup (120ml) sour cream or plain Greek yogurt
• 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 1 teaspoon (2.5g) ground cinnamon
• 1/4 teaspoon (0.5g) ground nutmeg
• For the streusel topping:
• 1/4 cup (50g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (57g) cold unsalted butter, cubed
• 1/2 teaspoon (1.25g) ground cinnamon

You'll also need a 9-inch (23cm) square or round cake pan, parchment paper, and a mixing bowl.

Instructions

Prepare the Pan

Preheat your oven to 350°F (175°C). Line your cake pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment and the sides of the pan.

Make the Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, combine the melted butter, sour cream or Greek yogurt, eggs, and vanilla extract. Mix well until smooth.

Add the wet ingredients to the dry ingredients and mix just until combined. Be careful not to overmix the batter.

Prepare the Streusel Topping

In a small bowl, combine the sugar, flour, cold butter, and cinnamon. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Assemble and Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter.

Bake the coffee cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.

Serving and Storage

Serve the coffee cake warm or at room temperature, with a dusting of powdered sugar or a drizzle of glaze if desired. Store any leftovers in an airtight container at room temperature for up to 5 days.

Nutrition Information

Here's an approximate breakdown of the nutrition information for one serving (1/16 of the cake, without glaze):