This West Mifflin-inspired coffee cake pairs a tender sour-cream crumb with cinnamon streusel, a comforting bake to serve alongside coffee from Iron Star Roasting Company. It is a home-style recipe inspired by the search phrase, not a recipe supplied or endorsed by the company; the cake is delicious with any freshly brewed coffee.
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup (113 g) unsalted butter, softened, plus a little for greasing the pan
- 2 large eggs (about 100 g without shells), at room temperature
- 1 cup (240 g) sour cream, at room temperature
- 1 teaspoon vanilla extract
- For the streusel: ½ cup (60 g) all-purpose flour
- ⅓ cup (67 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons (42 g) cold unsalted butter, cut into small cubes
- Optional glaze: ½ cup (60 g) confectioners’ sugar and 1 tablespoon (15 ml) milk, plus more milk as needed
Instructions
- Set a rack in the middle of the oven and heat it to 350°F (175°C). Butter an 8-inch (20 cm) square baking pan, then line it with parchment paper, leaving enough overhang to lift out the cake.
- Make the streusel: stir together the ½ cup flour, brown sugar, and cinnamon in a small bowl. Rub in the cold butter with your fingertips or cut it in with a fork until you have a mix of small crumbs and a few larger clumps. Keep the bowl in the refrigerator while you prepare the batter.
- Whisk the 2 cups flour, baking powder, baking soda, and salt together in a medium bowl. In a larger bowl, beat the softened ½ cup butter and granulated sugar with a hand mixer on medium speed for 2 to 3 minutes, until pale and fluffy. A sturdy spoon and a little extra elbow grease also work.
- Beat in the eggs one at a time, scraping down the bowl as needed, then mix in the vanilla. The mixture may look slightly curdled; it will come together when the dry ingredients are added.
- Add about one-third of the flour mixture and mix on low just until combined. Mix in half the sour cream, then another third of the flour, the remaining sour cream, and finally the remaining flour. Stop as soon as no dry streaks remain. The batter will be thick; overmixing can make the cake tough.
- Spoon the batter into the prepared pan and spread it evenly into the corners. Scatter the chilled streusel over the top, breaking up any very large pieces but keeping some clumps for a crisp, varied topping.
- Bake for 38 to 42 minutes, rotating the pan once if your oven has hot spots. The cake is ready when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns before the middle is done, loosely cover it with foil for the final few minutes.
- Set the pan on a wire rack and cool the cake for at least 20 minutes before lifting it out or slicing. For the optional glaze, whisk the confectioners’ sugar with 1 tablespoon milk, adding milk a teaspoon at a time until it drizzles easily. Let the cake cool further before glazing, or the glaze will melt into the warm topping.
Tips
- Measure flour by spooning it into the cup and leveling it, rather than scooping directly from the bag. Packed flour can make the cake dry and heavy.
- Room-temperature eggs and sour cream blend more smoothly with the butter. If the sour cream is cold, let it sit out briefly while you prepare the pan and streusel.
- For a slightly tangier cake, use plain full-fat Greek yogurt in place of sour cream, measured by weight or volume. The crumb may be a little less rich, so avoid nonfat yogurt.
- Do not judge doneness only by the streusel color. Check the center with a toothpick; an underbaked middle can sink as the cake cools.
Serving Suggestions
Serve a slice warm or at room temperature with freshly brewed medium- or dark-roast coffee. The cinnamon and brown sugar topping suits a straightforward drip coffee, while a lighter roast lets the buttery crumb remain the focus. For a brunch table, add fresh berries or sliced pears and offer the glaze on the side so guests can choose how sweet they want each portion.
This cake is rich enough to serve on its own, but a spoonful of plain yogurt or lightly whipped cream makes it a more substantial dessert. Cut it into nine generous squares or twelve smaller pieces for a coffee break. If serving it warm, let each slice rest briefly after cutting so the crumb holds together.
Variations
For a nutty crunch, fold ½ cup (55 g) chopped walnuts or pecans into the streusel. To add fruit, layer 1 cup (125 g) fresh or thawed, well-drained blueberries over the batter before adding the topping; frozen berries can tint the batter, so scatter them on while still frozen and do not stir them in.
You can replace the cinnamon with ¾ teaspoon ground cardamom for a floral, gently spicy profile, or use ½ teaspoon cinnamon and ¼ teaspoon nutmeg. For a plain-topped cake, omit the streusel and dust the cooled cake with confectioners’ sugar. These are home-baking variations, rather than claims about a signature recipe from Iron Star Roasting Company.
Storage and Reheating
Because this cake contains dairy and eggs, refrigerate it within 2 hours of baking or serving. Cover the pan or transfer slices to an airtight container; it keeps for 3 to 4 days in the refrigerator. The crumb firms when chilled, so let a portion stand at room temperature for about 20 minutes, or microwave an individual slice for 10 to 15 seconds until just warm.
For longer storage, wrap individual, unglazed slices well and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature until soft. Warm gently if desired. If you have glazed the cake, the glaze may become sticky after chilling or freezing, but the cake remains fine to eat when stored properly.
Frequently Asked Questions
Can I make the coffee cake ahead?
Yes. Bake it a day ahead, cool it, cover it, and refrigerate it within 2 hours. Add glaze shortly before serving for a neater finish. You can also mix the streusel a day ahead and keep it covered in the refrigerator.
Can I bake it in a round pan?
A 9-inch (23 cm) round cake pan works. Begin checking around 35 minutes, since the batter may bake a little faster in a wider pan. The center should test clean, and the streusel should be golden but not scorched.
Why did my cake turn out dense?
Common causes are too much flour, overmixing after adding it, or baking powder that has lost its strength. Measure flour lightly, mix only until the dry ingredients disappear, and check that your leaveners are fresh.
Can I use salted butter?
Yes. Use the same amount of salted butter and reduce the added fine salt to a small pinch. Salt levels vary by brand, so taste the streusel mixture only if you are comfortable tasting uncooked ingredients; the raw batter itself should not be sampled because it contains raw flour and eggs.
Is this an official Iron Star Roasting Company recipe?
No. It is an independently written coffee-cake recipe inspired by a search for Iron Star Roasting Company in West Mifflin. It does not reproduce or claim to represent a company recipe.
Can I make it without the glaze?
Absolutely. The brown-sugar cinnamon streusel provides plenty of sweetness, and the cake is ready to serve without any icing. A light dusting of confectioners’ sugar is another simple finishing touch.
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