Why I’ll Love This Recipe

I appreciate how easy this recipe is to prepare with simple pantry ingredients. The tender cake, warm cinnamon filling, and buttery crumb topping create a wonderful combination of flavors and textures. I also like that it stays moist for several days, making it a great make-ahead dessert or breakfast option.

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
Unsalted butter, softened
Granulated sugar
Large eggs
Sour cream
Vanilla extract

For the streusel topping:

All-purpose flour
Brown sugar
Ground cinnamon
Unsalted butter, melted or softened

Optional glaze:

Powdered sugar
Milk
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan or a similar-sized baking dish.
I prepare the streusel by mixing the flour, brown sugar, cinnamon, and butter until crumbly.
I whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
I cream the softened butter and granulated sugar until the mixture becomes light and fluffy.
I beat in the eggs one at a time before mixing in the vanilla extract and sour cream.
I gradually fold the dry ingredients into the wet ingredients until just combined.
I spread half of the batter into the prepared pan and sprinkle over half of the streusel.
I add the remaining batter and finish with the rest of the streusel on top.
I bake the cake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
I allow the cake to cool for about 15 minutes before adding the optional vanilla glaze.
I slice and serve the cake warm or at room temperature.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 15 minutes
Total Time: About 1 hour 15 minutes

Variations

I sometimes add chopped pecans or walnuts to the streusel for extra crunch.
I enjoy mixing fresh blueberries into the batter for a fruity variation.
I occasionally include diced apples between the cake layers for a cozy fall-inspired version.
I like adding a pinch of nutmeg or cardamom to the streusel for extra warmth.
I sometimes drizzle caramel sauce over each slice for an indulgent finish.

Storage/Reheating

I store the coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, I freeze individual slices for up to 3 months and thaw them at room temperature before serving. I reheat slices in the microwave for about 15 to 20 seconds or warm them in a 300°F (150°C) oven for 5 to 10 minutes to restore their freshly baked texture.

FAQs

Does Coffee Cake contain coffee?

Traditionally, no. I enjoy Coffee Cake because it is meant to be served alongside coffee or tea rather than containing coffee as an ingredient.

Can I make Coffee Cake ahead of time?

Yes. I often bake it the day before serving because it stays moist and flavorful for several days.

Can I freeze Coffee Cake?

Yes. I wrap individual slices or the whole cake tightly and freeze it for up to 3 months before thawing at room temperature.

Why is my streusel topping melting into the cake?

I find that using properly chilled butter and making sure the topping has a crumbly texture helps it stay crisp during baking.

Can I add fruit to this recipe?

Yes. I enjoy adding blueberries, raspberries, diced apples, or peaches to give the cake extra flavor and moisture.

Conclusion

I find this Coffee Cake to be a timeless recipe that is perfect for breakfast, brunch, dessert, or an afternoon snack. Its tender crumb, buttery cinnamon streusel, and simple preparation make it a reliable favorite for any occasion. Whenever I bake this cake, I appreciate how it fills my kitchen with a warm aroma and creates a comforting treat that everyone enjoys.

Coffee Cake

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Coffee Cake is a soft, buttery cake layered and topped with a sweet cinnamon streusel for the perfect balance of tender crumb and crunchy topping. This classic cake is ideal for breakfast, brunch, or enjoying with a hot cup of coffee or tea.

Author: Laura
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Yield: 12 slices
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
Prepare the streusel by combining the flour, brown sugar, cinnamon, and butter until crumbly.
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
Cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract and sour cream.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Spread half of the batter into the prepared pan and sprinkle with half of the streusel.
Spread the remaining batter over the streusel and top with the remaining streusel mixture.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool for about 15 minutes before drizzling with the optional vanilla glaze.
Slice and serve warm or at room temperature.

Notes

Add chopped pecans or walnuts to the streusel for extra crunch.
Fold fresh blueberries into the batter for a fruity variation.
Add diced apples between the cake layers for a fall-inspired version.
Mix a pinch of nutmeg or cardamom into the streusel for added warmth.
Drizzle caramel sauce over each slice for an indulgent finish.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze individual slices for up to 3 months and thaw before serving.
Reheat slices briefly in the microwave or a 300°F (150°C) oven to refresh their texture.

Nutrition

Serving Size: 1 slice
Calories: 360 kcal
Sugar: 24 g
Sodium: 220 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 75 mg