Why You’ll Love This Recipe

This coffee cake is soft, buttery, and topped with a deliciously crumbly cinnamon streusel. It’s the perfect treat to pair with a morning cup of coffee or to serve as a delightful dessert. I love how easy it is to make, and the combination of flavors and textures makes every bite irresistible. Whether for breakfast, brunch, or an afternoon snack, this coffee cake always impresses.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Sour cream
Milk
Ground cinnamon
Powdered sugar (for optional glaze)

Directions

Preheat the oven to 350°F (175°C) and grease a baking dish.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream the butter and sugars until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the sour cream and milk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour half of the batter into the prepared baking dish.
Mix brown sugar and cinnamon in a small bowl, then sprinkle half over the batter.
Pour the remaining batter on top, then sprinkle with the remaining cinnamon-sugar mixture.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool before serving. Drizzle with powdered sugar glaze if desired.

Servings and Timing

Servings: 8-10
Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50-55 minutes

Variations

Add chopped nuts like walnuts or pecans for extra crunch.
Mix in chocolate chips for a sweet twist.
Use a cream cheese swirl by adding dollops of sweetened cream cheese between the layers.
Substitute sour cream with Greek yogurt for a slightly tangy flavor.
Try adding a touch of nutmeg for an extra depth of spice.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days.
Keep in the refrigerator for up to a week.
To reheat, microwave individual slices for 15-20 seconds.
Freeze for up to 3 months; thaw overnight in the fridge before serving.

FAQs

How do I make the coffee cake extra moist?

Using sour cream and ensuring the cake isn’t overbaked helps keep it moist and tender.

Can I make this coffee cake ahead of time?

Yes, it stays fresh for a few days, so it’s great for making ahead and storing.

Does coffee cake contain coffee?

No, traditional coffee cake does not contain coffee. It’s meant to be enjoyed with coffee.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but it may make the cake denser. Try using half whole wheat and half all-purpose for a balanced texture.

What’s the best way to serve coffee cake?

I love serving it slightly warm with a cup of coffee or tea. A light dusting of powdered sugar or a drizzle of glaze enhances the flavor.

Conclusion

This coffee cake is the ultimate treat, combining soft cake with a rich cinnamon streusel topping. It’s simple to make, incredibly flavorful, and perfect for any occasion. Whether for breakfast, brunch, or dessert, this coffee cake is sure to become a favorite in any kitchen.