Coffee Cake

Why You’ll Love This Recipe

This coffee cake recipe brings together rich, buttery flavor and warm cinnamon spice in every bite. The signature streusel topping adds texture and sweetness, while the soft crumb of the cake keeps it satisfying but light. It’s easy to make, incredibly comforting, and always a crowd-pleaser—ideal for serving guests or treating yourself to something sweet with your morning cup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Eggs
• Sour cream
• Milk
• Pure vanilla extract
• Ground cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. In a medium bowl, prepare the streusel topping by mixing brown sugar, flour, ground cinnamon, and cold cubed butter. Use a pastry cutter or your fingers to combine until crumbly. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In another bowl, cream the butter and granulated sugar together until light and fluffy.
5. Beat in the eggs one at a time, then mix in sour cream, milk, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour half of the batter into the prepared pan and spread evenly.
8. Sprinkle half of the streusel over the batter.
9. Spread the remaining batter over the streusel layer, then top with the remaining streusel.
10. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
11. Let cool for 15–20 minutes before slicing and serving.

Servings and timing

This coffee cake recipe makes about 12–15 servings.
Prep time: 20 minutes
Bake time: 35–40 minutes
Total time: 1 hour

Variations

• Add-ins: Mix in chopped nuts like pecans or walnuts, or swirl in fruit such as blueberries or apples.
• Glaze: Drizzle a simple icing made with powdered sugar and milk over the top after baking.
• Mini Coffee Cakes: Bake in muffin tins for individual servings—great for brunch parties or grab-and-go breakfasts.
• Chocolate Chip Twist: Add mini chocolate chips to the batter or streusel for a richer flavor.
• Spiced: Add a pinch of nutmeg or allspice for extra warmth.

Storage/Reheating

Store coffee cake in an airtight container at room temperature for up to 3 days.
Refrigerate for longer freshness—up to 5 days.
To reheat, microwave individual slices for 10–15 seconds.
To freeze, wrap individual pieces or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Does coffee cake have coffee in it?

No, traditional American coffee cake doesn’t contain coffee. It’s named for being served with coffee.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt is a great substitute for sour cream and will still yield a moist cake.

Why is my streusel sinking?

If the batter is too thin or the streusel is too heavy, it may sink. Be sure the batter is thick enough to hold it in place.

How do I know when coffee cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready.

Can I make this cake ahead of time?

Yes, coffee cake can be baked a day in advance. Store it tightly covered at room temperature.

What’s the best pan to use?

A 9×13-inch baking pan is standard. You can also use two 8-inch pans for smaller cakes.

Can I double the streusel?

Absolutely. If you love a thick crumb topping, doubling the streusel is a delicious option.

How do I keep the cake moist?

Using sour cream and not overbaking are key to a moist texture. Don’t skip these steps.

Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour, but the cake may be denser.

Is coffee cake the same as crumb cake?

They are similar, but crumb cake has a much thicker topping and often less cake. Coffee cake has a more balanced ratio of cake to crumb.

Conclusion

This classic coffee cake is warm, fluffy, and full of cinnamon-spiced flavor with a delicious crumb topping. Whether you’re serving it as a breakfast treat, a sweet snack, or a dessert, it’s guaranteed to bring cozy satisfaction. Once you’ve tried this homemade version, you’ll never go back to store-bought again.

Coffee Cake

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This classic coffee cake features a moist, buttery crumb layered with a cinnamon-sugar streusel topping—perfect for breakfast, brunch, or a cozy afternoon treat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12–15 servings
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup brown sugar (for streusel)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened (plus 1/2 cup cold butter for streusel)
• 2 large eggs
• 1 cup sour cream
• 1/4 cup milk
• 2 tsp pure vanilla extract
• 1 tbsp ground cinnamon (for streusel)

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
2. Make the streusel: In a bowl, combine brown sugar, 3/4 cup flour, cinnamon, and 1/2 cup cold cubed butter. Mix with fingers or pastry cutter until crumbly. Set aside.
3. In a large bowl, whisk together remaining flour, baking powder, baking soda, and salt.
4. In a separate bowl, cream softened butter and granulated sugar until fluffy.
5. Beat in eggs one at a time. Add sour cream, milk, and vanilla extract, and mix until smooth.
6. Gradually mix dry ingredients into wet ingredients until just combined.
7. Spread half of the batter in the prepared pan and smooth the surface.
8. Sprinkle half the streusel evenly over the batter.
9. Add the remaining batter and gently spread to cover the streusel layer.
10. Top with remaining streusel.
11. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
12. Let cool for 15–20 minutes before slicing and serving.

Notes

• Don’t overmix the batter to keep the cake light and tender.
• Double the streusel for extra crumb topping if desired.
• Add a glaze after baking by mixing powdered sugar with a splash of milk.
• You can make this cake a day ahead for convenience.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 25g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg