Coffee Cake Recipe
This Coffee Cake Recipe brings together a tender vanilla-scented cake, a crunchy cinnamon streusel, and an optional glaze for a delicious homemade treat that’s perfect for breakfast, dessert, or a cozy afternoon snack.
A warm slice of coffee cake is one of life’s simple joys. It’s not just a dessert—it’s a breakfast hero that pairs beautifully with your morning brew or an afternoon cup of tea. In my kitchen, especially on Sunday mornings when the world feels a bit slower, I love whipping up this easy coffee cake with a sweet cinnamon streusel. What makes it special? It’s that perfect balance of soft crumb, sweet streusel topping, and just enough cinnamon to spark your senses.
Why You’ll Love This Recipe
• Ready in under 1 hour—ideal for last-minute brunch plans
• Simple pantry ingredients—no fancy spices or rare extracts required
• Fluffy, tender crumb that stays moist for days (if it lasts that long!)
• Sweet cinnamon streusel adds a delightful crunch in every bite
• Easy to customize—add nuts, blueberries, or a drizzle of glaze
• Perfect for breakfast, dessert, or potlucks—crowd-pleaser guaranteed
• Homemade goodness—no store-bought shortcuts or preservatives
• Baking confidence boost—great for novice bakers and seasoned cooks alike
Ingredients
• 2 cups (250 g) all-purpose flour (or 1 cup whole wheat + 1 cup AP flour)
• 1 cup (200 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, softened (I love Kerrygold for rich flavor)
• 2 large eggs, room temperature
• 1 cup (240 ml) sour cream or whole milk Greek yogurt (for extra tang)
• 1 tsp pure vanilla extract
• 1/2 cup (120 ml) whole milk (or almond milk for a dairy-free twist)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
Streusel Topping:
• 1/2 cup (100 g) packed light brown sugar
• 1/3 cup (40 g) all-purpose flour
• 1 tsp ground cinnamon (feel free to add a pinch of cardamom)
• 1/4 cup (56 g) cold unsalted butter, cubed
Optional Glaze:
• 1 cup (120 g) powdered sugar
• 1–2 tbsp milk or cream
• 1/4 tsp vanilla extract
Directions
1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch pan. Lining it with parchment makes cleanup a breeze.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside—wet and dry ingredients never should mingle too soon!
3. In a stand mixer or large bowl, cream the softened butter and granulated sugar until light and fluffy—about 3 minutes. That air you beat in helps the cake rise.
4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract. The batter may look slightly curdled—totally normal.
5. Alternate adding the dry mix and sour cream (or Greek yogurt) to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined—overmixing can make your cake dense.
6. Spread half of the batter into the prepared pan, smoothing the surface with a spatula for an even layer.
7. Make the streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter with a pastry cutter or fork until large crumbs form. If your kitchen’s warm, pop it in the fridge for 5 minutes before topping.
8. Sprinkle half the streusel evenly over the first cake layer, then dollop and gently spread the remaining batter on top. Finish by scattering the rest of the streusel.
9. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Look for golden edges and a slightly domed top.
10. Let it cool in the pan on a wire rack for about 15 minutes before glazing or slicing. For best results, let it rest another 15 minutes—this helps the flavors meld.
11. (Optional) Whisk glaze ingredients until smooth and drizzle over warm cake—watch it pool and harden just a bit.
Servings & Timing
Makes 9–12 slices
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling/Glaze Time: 15–20 minutes
Total Time: About 1 hour
Variations
• Blueberry Cinnamon: Fold in 1 cup fresh or frozen berries into the batter.
• Nutty Crunch: Stir ½ cup chopped pecans or walnuts into the streusel.
• Gluten-Free: Swap in a 1-to-1 GF flour blend; add 1 tsp xanthan gum if your mix lacks it.
• Maple Pecan: Replace half the sugar with pure maple syrup and sprinkle chopped pecans on top.
• Vegan Twist: Use flax eggs, vegan butter, and coconut yogurt for a plant-based treat.
• Lemon Zest: Add 1 tbsp bright lemon zest to the batter for a citrus lift.
Storage & Reheating
Store at room temperature, covered, for up to 2 days; refrigerate for up to 5 days (especially if you added glaze). For longer storage, freeze individual slices in airtight bags—freeze up to 2 months. To reheat, warm slices in a 300°F (150°C) oven for 5–7 minutes or microwave on low for 20–30 seconds; thaw frozen cake at room temperature for 30 minutes before reheating. Make-ahead tip: Bake the cake the night before, cool completely, then wrap tightly and store overnight—just pop on the glaze and serve in the morning.
Notes
• I learned that using Greek yogurt makes the crumb extra moist without adding too much tang.
• If your streusel seems dry, dab the butter cubes with a few drops of cold water—it helps everything clump beautifully.
• For an even bake, rotate the pan halfway through.
• Feel free to swap regular sugar for coconut sugar for a deeper caramel note.
• I sometimes sprinkle a pinch of flaky sea salt on the glaze—it’s my secret step that surprises folks.
FAQs
Q: Can I halve this coffee cake recipe?
A: Absolutely—just use a loaf pan or a smaller square pan and reduce bake time by about 5–10 minutes.
Q: Why did my cake sink in the middle?
A: It could be oven temperature fluctuations or opening the door too often. Make sure your oven runs true and wait until at least 25 minutes before checking.
Q: Is this recipe freezer-friendly?
A: Yes! Freeze unglazed slices in airtight bags for up to 2 months, then thaw and warm as instructed.
Q: Can I skip the glaze?
A: Sure thing—without the glaze, you’ve still got a deliciously sweet, crumb-topped cake that’s perfect on its own.
Q: How do I make this dairy-free?
A: Swap butter for vegan margarine, use almond or oat milk, and replace sour cream with dairy-free yogurt.
Q: Can I add coffee to the batter?
A: You can! Stir in 2 tbsp strong brewed coffee for a richer, mocha-like flavor—just reduce milk by the same amount.
Q: What’s the best pan for this recipe?
A: An 8×8-inch metal or glass pan works great—metal gives a crisper crust, glass bakes more evenly.
Conclusion
This coffee cake recipe offers the perfect balance of tender, moist cake, sweet cinnamon streusel, and an optional glaze that elevates every bite. Whether you’re serving it for breakfast, dessert, or as an afternoon pick-me-up, this homemade classic is sure to impress. Give it a try, let me know how it turns out, and feel free to explore more easy homemade baking recipes right here on my blog—happy baking!
Coffee Cake Recipe
Ingredients
- 2 cups all-purpose flour or 1 cup whole wheat + 1 cup AP flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup sour cream or whole milk Greek yogurt
- 1 tsp pure vanilla extract
- 1/2 cup whole milk or almond milk for a dairy-free twist
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup light brown sugar packed
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon feel free to add a pinch of cardamom
- 1/4 cup unsalted butter cold, cubed
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch pan. Lining it with parchment makes cleanup a breeze.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternate adding the dry mix and sour cream (or Greek yogurt) to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
- Spread half of the batter into the prepared pan, then sprinkle half of the streusel. Repeat with the remaining batter and streusel.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan before glazing. Optionally, whisk glaze ingredients until smooth and drizzle over warm cake.
