Coffee Cake

Why You’ll Love This Recipe

Coffee Cake is simple yet indulgent, with a soft crumb and an irresistible cinnamon-sugar topping. It’s easy to make ahead, keeps beautifully, and fills your kitchen with a wonderful aroma as it bakes. Whether you enjoy it fresh out of the oven or the next day with your morning coffee, every bite is sweet, cozy perfection.

Ingredients

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

For the cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Butter (softened)
• Sugar
• Eggs
• Sour cream or yogurt
• Vanilla extract

For the streusel topping:

• Brown sugar
• All-purpose flour
• Cinnamon
• Butter (cold and cubed)
• Chopped nuts (optional, such as walnuts or pecans)

Directions

1. Preheat the oven:
   • Set the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. Make the streusel topping:
   • In a small bowl, combine brown sugar, flour, and cinnamon.
   • Cut in the cold butter with a pastry cutter or fork until the mixture is crumbly. Stir in nuts if using. Set aside.
3. Prepare the cake batter:
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a large bowl, beat the butter and sugar together until light and fluffy.
   • Add eggs one at a time, followed by the vanilla extract.
   • Mix in the sour cream or yogurt until smooth.
   • Gradually add the dry ingredients, mixing just until combined.
4. Assemble the cake:
   • Spread half of the batter into the prepared pan.
   • Sprinkle half of the streusel mixture over the batter.
   • Add the remaining batter and top with the rest of the streusel.
5. Bake:
   • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve:
   • Allow to cool slightly before slicing. Serve warm or at room temperature.

Servings and timing

This recipe serves about 12 people. Preparation takes around 20 minutes, and baking takes 40 minutes. The total time is approximately 1 hour.

Variations

• Blueberry Coffee Cake: Fold fresh or frozen blueberries into the batter.
• Apple Cinnamon Coffee Cake: Add diced apples for a fall-inspired twist.
• Chocolate Chip Coffee Cake: Sprinkle mini chocolate chips in the middle and on top.
• Glazed Coffee Cake: Drizzle with a simple vanilla glaze once cooled.
• Mini Coffee Cakes: Bake in muffin tins for individual portions.

Storage/Reheating

Store coffee cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 10 minutes. For longer storage, freeze tightly wrapped portions for up to 2 months, then thaw before serving.

FAQs

1. Why is it called coffee cake if there’s no coffee in it?

Because it’s meant to be served with coffee, not made with it.

2. Can I make coffee cake ahead of time?

Yes, it keeps well overnight and can be made up to two days in advance.

3. What makes coffee cake moist?

Sour cream or yogurt adds moisture and tenderness to the crumb.

4. Can I use oil instead of butter?

You can, but butter gives the cake a richer flavor and better texture.

5. How do I keep the streusel from sinking?

Make sure the batter is thick enough and don’t press the topping down too firmly.

6. Can I make this recipe without nuts?

Absolutely — simply omit them for a nut-free version.

7. What’s the best way to serve coffee cake?

It’s delicious slightly warm, served plain or with a dusting of powdered sugar.

8. Can I double this recipe?

Yes, bake it in two pans or a larger sheet pan, adjusting the baking time as needed.

9. How do I add fruit without making the cake soggy?

Toss fruit in a little flour before folding it into the batter to absorb excess moisture.

10. Can I freeze coffee cake?

Yes, it freezes beautifully. Wrap tightly and thaw overnight before serving.

Conclusion

Coffee Cake is the perfect balance of soft, buttery cake and sweet, crumbly topping — a timeless classic that pairs beautifully with your morning coffee or afternoon tea. Simple yet indulgent, it’s ideal for brunches, gatherings, or cozy weekends at home. Once you try this recipe, it’s sure to become a favorite in your baking rotation.

Coffee Cake

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Coffee Cake is a moist, buttery cake layered and topped with a cinnamon-sugar streusel. Despite the name, it doesn’t contain coffee — it’s simply the perfect companion to your morning cup. Soft, aromatic, and irresistibly crumbly, it’s ideal for breakfast, brunch, or dessert.

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

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream or yogurt
• 1 teaspoon vanilla extract
• For the streusel topping:
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed
• 1/2 cup chopped nuts (optional, such as walnuts or pecans)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
2. In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or pastry cutter until crumbly. Stir in nuts if desired and set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream or yogurt until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Spread half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the top, then spread the remaining batter and top with the rest of the streusel.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing. Serve warm or at room temperature.

Notes

• Use sour cream or yogurt for extra moisture and tenderness.
• Don’t overmix the batter to keep the cake light and soft.
• Optional add-ins like fruit or chocolate chips add fun variations.
• Freeze leftovers tightly wrapped for up to 2 months.
• For a glaze, mix powdered sugar with a bit of milk and drizzle over cooled cake.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 230mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg