Vegetarian Recipes
Coffee Cake
If you’ve never made Coffee Cake before, then boy, are you in for a treat! This breakfast cake is buttery, moist, and topped with a super delicious streusel crumb topping. It’s so good that my family likes to eat it for breakfast, lunch, and dinner. And as fancy as it may look, it still comes in at under a dollar a slice and is made with simple ingredients. And don’t worry if you’re not a coffee fan; this cake doesn’t contain any coffee. But it’s absolutely perfect to enjoy with coffee! Now, who’s ready for cake for breakfast?
What Is Coffee Cake?
When I say coffee cake, I’m talking about the classic breakfast cake with two delightfully sweet yellow cake layers, a delicate cinnamon sugar filling, and a crumbly streusel topping. But despite its name, this cake doesn’t actually contain any coffee. It originates from 17th-century Germany and is typically served with coffee, hence the name! I add a little sour cream to my batter for extra moisture and a hint of tanginess, and everything else is made with basic pantry ingredients like flour, sugar, butter, and eggs.
Switch out your regular cinnamon rolls or blueberry muffins for this easy breakfast (or anytime!) treat, and you’ll see why my family can’t get enough of it.
Ingredients
Here’s what you’ll need to make this sour cream coffee cake recipe:
- All Purpose Flour: The base of the cake and streusel topping. Make sure you use all-purpose flour!
- Baking Powder & Baking Soda: I use both leavening agents to help the cake rise and create a perfectly soft and fluffy crumb.
- Brown Sugar: Adds sweetness and a subtle caramel flavor to the crumbly streusel topping.
- Granulated Sugar: I went for regular granulated sugar in the cake batter and cinnamon sugar mixture. It adds a neutral sweetness that doesn’t overpower the vanilla or cinnamon flavors. Granulated sugar is also a must for a light and airy cake texture!
- Salted Butter: This is used in both the cake batter and the crumble topping. However, it’s really important to note what temperature your butter should be when making this recipe. The butter in the cake batter should be softened so it creams together with the sugar, but the butter for the topping should be cold.
- Eggs: Use large eggs at room temperature. They act as a binding agent and add moisture to the cake.
- Vanilla Extract: I love the subtle vanilla flavor from the cake paired with the warming cinnamon filling and topping.
- Ground Cinnamon: A must-have in any coffee cake recipe! I sprinkle cinnamon sugar between the layers of batter and add more cinnamon to the crumble topping for an extra cozy touch.
- Sour Cream: The secret ingredient to keep this cake extra moist and tender. It also helps to activate the baking soda, which adds to the cake’s rise. Make sure your sour cream is at room temperature to help it mix with the other ingredients evenly.
- Salt: A pinch of salt in the cake batter balances out the sweetness and enhances all of the other flavors.
Recipe Tips & Suggestions!
- I tested this recipe a few times and found that using cold butter for the crumb topping gave me the best texture. However, your butter for the cake batter must be softened. If you need to soften your butter quickly, you can fill a glass with hot water, dump it out, and pop the glass over the butter for a few minutes until softened—check out my Instagram reel to see this in action!
- I use a food processor to cut the cold butter into the other crumb topping ingredients because that’s what we have in our test kitchen, and it’s easy to use. But you can certainly use a pastry cutter or a fork instead.
- It can be a little tricky when spreading the second half of the cake batter on top of the cinnamon sugar layer. Just take your time and do your best!
- This recipe for coffee cake is delicious as is, but I’d never say no to a drizzle of vanilla glaze on top! Mix powdered sugar, milk, and vanilla extract until the desired consistency is reached, then drizzle over the cooled cake.
- You could also try swapping the cinnamon in the streusel topping for pumpkin pie spice or apple pie spice (like the crumble in our apple crumble recipe!)
Can I Freeze Coffee Cake?
Yes, this cake is freezer-friendly! Just let your cake cool completely, then wrap each slice tightly in plastic wrap and place them in a gallon-size freezer bag. When you’re craving a little something sweet, just take however many slices out you want and let them thaw on the countertop, or microwave for a few seconds until warmed through. Freeze for up to 3 months.
Storing Leftovers
This homemade sour cream coffee cake stores really well and stays moist for days, thanks to the sour cream! I’d place any leftover slices in an airtight container and keep them at room temperature for up to 3 days.
Coffee Cake Recipe
Equipment
-
8×8” Baking Dish
Ingredients
Crumb Mixture
- ⅔ cup all-purpose flour $0.20
- ⅔ cup brown sugar, packed $0.48
- 2 tsp ground cinnamon $0.20
- 7 Tbsp salted butter, cold $0.98
Cake Batter
- 1 ½ cups all-purpose flour $0.35
- 1 tsp baking powder $0.10
- ½ tsp baking soda $0.05
- ¼ tsp salt $0.02
- ½ cup salted butter, softened $1.12
- ¾ cup granulated sugar $0.24
- 2 large eggs, room temperature $0.49
- 2 tsp vanilla extract $0.60
- 8 oz. sour cream, room temperature $1.25
Cinnamon Sugar
- ¼ cup granulated sugar $0.08
- 1 ½ tsp ground cinnamon $0.15
Instructions
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Preheat the oven to 350°F. Start by making the crumb mixture. In a food processor blend together the all-purpose flour, brown sugar, and cinnamon.* Then cut the cold butter into cubes and add it to the processor. Pulse the butter with the rest of the ingredients for just a few seconds until the mixture is crumbly. No need to over-pulse. You’ll want some large and small crumbles. Set the crumb mixture to the side.
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Now, for the cake batter, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, and salt) in a large mixing bowl.
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In a separate large bowl blend the softened butter and granulated sugar together with a hand mixer until well combined. Add the eggs and vanilla to the bowl and blend together until combined. Now add the sour cream to the bowl and briefly blend with the rest of the ingredients until combined.
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Add the dry ingredients to the same bowl as the wet ingredients. Blend on low speed until just combined. Do not over-mix at this point. The batter will be thick.
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Line an 8×8 baking dish with parchment paper. Add half of the cake batter to the baking dish and spread it out evenly.
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Next, make the cinnamon sugar mixture. In a small bowl, add the granulated sugar and ground cinnamon and mix them together.
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Sprinkle all of the cinnamon sugar evenly over the first layer of cake batter.
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Now add the rest of the cake batter on top of the cinnamon sugar layer. I like to do this by first adding large dollops of the batter on top. Then, using a rubber spatula, carefully spread the batter evenly around the baking dish, trying not to disturb the cinnamon sugar layer too much. Make sure the batter is spread all the way to the edges of the pan.
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Add the prepared crumb mixture evenly on top of the cake. Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.
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Remove the cake from the oven and allow it to cool for about 15 minutes before lifting the parchment paper out of the baking dish. Cut into your desired amount of servings (I cut mine into 9 large slices). Enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
how to make Coffee Cake – step by step photos
Preheat the oven to 350°F. Start by making the crumb mixture. In a food processor blend together ⅔ cup all-purpose flour, ⅔ cup brown sugar, and 2 tsp cinnamon.*
Then cut 7 Tbsp of cold butter into cubes and add it to the processor. Pulse the butter with the rest of the ingredients for just a few seconds until the mixture is crumbly. No need to over-pulse. You’ll want some large and small crumbles.
Set the crumb mixture to the side.
Now, for the cake batter, whisk together the dry ingredients (1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt) in a large mixing bowl.
In a separate large bowl blend ½ cup softened butter and ¾ cup granulated sugar together with a hand mixer until well combined.
Add 2 large eggs and 2 tsp vanilla to the bowl and blend together until combined.
Now add 8 oz. sour cream to the bowl and briefly blend with the rest of the ingredients until combined.
Add the dry ingredients to the same bowl as the wet ingredients. Blend on low speed until just combined. Do not over-mix at this point. The batter will be thick.
Line an 8×8 baking dish with parchment paper. Add half of the cake batter to the baking dish and spread it out evenly.
Next, make the cinnamon sugar mixture. In a small bowl, add ¼ cup granulated sugar and 1 ½ tsp ground cinnamon and mix them together.
Sprinkle all of the cinnamon sugar evenly over the first layer of cake batter.
Now add the rest of the cake batter on top of the cinnamon sugar layer. I like to do this by first adding large dollops of the batter on top. Then, using a rubber spatula, carefully spread the batter evenly around the baking dish, trying not to disturb the cinnamon sugar layer too much. Make sure the batter is spread all the way to the edges of the pan.
Add the prepared crumb mixture evenly on top of the cake. Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and allow it to cool for about 15 minutes before lifting the parchment paper out of the baking dish. Cut into your desired amount of servings (I cut mine into 9 large slices). Enjoy!
This easy, moist cinnamon coffee cake is way better than the ones at the coffee shop. And with a recipe this simple, you don’t even need to leave your house for a delicious breakfast treat!
More Easy Cake Recipes
The post Coffee Cake appeared first on Budget Bytes.
Vegetarian Recipes
How to Make Crispy Hash Browns
Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉
“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”
Erin
Easy Recipe for Crispy Hash Browns
Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.
This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁
Crispy Hash Browns Recipe
Ingredients
- 2 large russet potatoes (about 2 lbs.)* $1.76
- 4 Tbsp cooking oil, or as needed** $0.16
- Seasoning salt to taste $0.05
Instructions
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Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
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Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
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Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
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Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
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If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.
See how we calculate recipe costs here.
Notes
**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.
***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.
Nutrition
How to Make Hash Browns step-by-step photos
Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.
Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.
Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.
Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.
Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.
While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.
Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.
Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.
Topping Ideas!
These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.
Serving Suggestions
On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.
Storage & Reheating
Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!
More Breakfast Potato Recipes
Our Crispy Hash Browns recipe was originally published 4/8/16. It was retested, reworked, and republished to be better than ever 3/20/25.
The post How to Make Crispy Hash Browns appeared first on Budget Bytes.
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