There’s something irresistibly inviting about a warm, crumbly slice of coffee cake, especially when the aroma drifts through your kitchen and fills the house with sweet, buttery notes. This classic treat boasts a tender crumb and a cinnamon-laced streusel that melts in your mouth—perfect for any cozy morning or relaxing afternoon. Did you know that coffee cake is often served with coffee but rarely has any coffee in it? Growing up, my family always treated coffee cake as a cherished weekend tradition, serving it fresh out of the oven with big mugs of steaming brew. This coffee cake recipe is not only delightfully simple and quick to prepare, but it’s also a true family favorite. If you’ve tried my Blueberry Muffins, you’ll find the same level of comfort and nostalgia here. So grab your apron, bring out those mixing bowls, and get ready to bake a coffee cake that will gather everyone around your table and have them asking for just one more slice.
What is Coffee Cake?
You may be wondering—if there’s no actual coffee in the recipe, why is it called coffee cake? Well, it’s one of those food riddles that make baking fun! Some say it goes all the way back to Europe, where sweet cakes were designed to be enjoyed with a cup of coffee during a leisurely break, not because the cake itself contains any coffee. Still, isn’t it funny how you can eat coffee cake for breakfast, dessert, or frankly any time at all, and nobody bats an eye? Maybe the saying is true—the way to a man’s heart really is through his stomach (with a generous helping of streusel on top). Whatever you call it, don’t hesitate to try making this scrumptious cake yourself!
Why You’ll Love This
The star of this coffee cake is its outrageously buttery and cinnamon-rich streusel topping—each bite offers a harmony of soft cake and a sweet, crunchy crown. Making it at home is not only cost-effective but also gives you control over every ingredient, so your cake is always fresh and delicious without any unnecessary additives. The use of sour cream gives the cake an incredibly tender texture and moist crumb that’s simply unforgettable. Compared to store-bought varieties, you’ll notice the flavor profile pop, especially with that hint of brown sugar and those aromatic spices. Can’t get enough of irresistible homemade bakes? Check out my Banana Bread recipe for another crowd-pleaser! Give this coffee cake a try and see how easily it becomes the highlight of your next brunch or gathering.
How to Make
Quick Overview
One of the beauties of classic coffee cake is its simplicity. With minimal prep and a short bake time, this recipe is easy enough for beginner bakers but satisfying enough for the experts, too. The batter comes together in under 15 minutes, and your kitchen will soon be filled with the comforting scents of butter and cinnamon as it bakes. In just under an hour, you’ll have a golden, tender cake ready to serve! The secret is in the sour cream, which gives it unparalleled moistness and a light, yet rich flavor.
Ingredients
For the coffee cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, at room temperature
Step-by-Step
- Preheat your oven to 350°F (175°C). Generously grease and flour a 9×9-inch (or similar size) baking dish.
- In a mixing bowl, prepare the streusel topping: combine 1/2 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Add 1/4 cup softened butter and use a fork or your fingers to work it into coarse crumbs. Set aside.
- In a large bowl, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the dry ingredients to the creamed mixture alternately with 1 cup sour cream, beginning and ending with the flour mixture. Mix until just combined—do not overmix.
- Spread half the cake batter evenly in the prepared baking dish. Sprinkle half of the streusel mixture over the batter. Repeat with the remaining batter and sprinkle the rest of the streusel on top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let cool for at least 15 minutes before slicing. Serve warm for the ultimate experience!
What to Serve Coffee Cake With
Coffee cake pairs perfectly with—you guessed it—a fresh cup of coffee! For a more elegant spread, serve alongside a bowl of seasonal fruit, a dollop of whipped cream, or even a light yogurt parfait. It’s also delightful as part of a brunch buffet, with options like scrambled eggs, crispy bacon, or fresh-squeezed juice. Feeling extra indulgent? Drizzle a simple glaze over the cake, or serve it with a scoop of vanilla ice cream for dessert.
Top Tips for Perfecting
For a fluffier cake, make sure all your ingredients are at room temperature before you begin. If you prefer a nutty crunch, stir a handful of chopped walnuts or pecans into the streusel mixture. Substitute Greek yogurt for sour cream if it’s what you have on hand—it works just as well! Avoid overmixing your batter, as this can make your cake dense. If you like a sweeter cake, increase the brown sugar in the topping a little. Baking time can vary by oven, so always check doneness with a toothpick. With these tips, your coffee cake will be bakery-worthy every single time.
Storing and Reheating Tips
Store leftover coffee cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to a week. To keep it extra fresh, wrap individual slices in plastic wrap and place them in an airtight container. Coffee cake freezes beautifully—simply wrap it well (whole or sliced) and freeze for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds, or in a 300°F oven for about 10 minutes. Enjoy that just-baked taste again and again!
FAQs
How do I know when my coffee cake is done?
Insert a toothpick into the center; if it comes out clean (with no wet batter), your cake is ready.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute half the flour for whole wheat, but it will produce a denser, heartier cake.
Is there a way to make this recipe dairy-free?
Yes, use plant-based butter and swap in dairy-free yogurt for the sour cream for a delicious alternative.
Can I make this recipe ahead of time?
Absolutely—the cake actually tastes even better the next day as flavors have time to develop.
What other fillings or toppings can I add?
Try adding blueberries, chopped apples, or a drizzle of vanilla glaze for a delicious twist!
Conclusion
Coffee cake is truly the ultimate comfort bake—a simple, moist, and flavorful treat that brings family and friends together, any time of day. Its rich cinnamon streusel and tender crumb make it a delight from the first bite to the last. Trust me, once you try this homemade version, you’ll never reach for store-bought again. So set aside a little time this weekend, bake up a batch, and enjoy a slice with your favorite people. Your kitchen is about to become everyone’s favorite place to gather!
Classic Coffee Cake
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
For the coffee cake:
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter, at room temperature
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Sour cream
- 2 large Eggs
- 1 teaspoon Vanilla extract
For the streusel topping:
- 1/2 cup All-purpose flour
- 1/2 cup Brown sugar
- 1/2 teaspoon Cinnamon
- 1/4 cup Unsalted butter, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 9×9-inch (or similar size) baking dish.
- In a mixing bowl, prepare the streusel topping: combine 1/2 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Add 1/4 cup softened butter and use a fork or your fingers to work it into coarse crumbs. Set aside.
- In a large bowl, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the dry ingredients to the creamed mixture alternately with 1 cup sour cream, beginning and ending with the flour mixture. Mix until just combined—do not overmix.
- Spread half the cake batter evenly in the prepared baking dish. Sprinkle half of the streusel mixture over the batter. Repeat with the remaining batter and sprinkle the rest of the streusel on top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let cool for at least 15 minutes before slicing. Serve warm for the ultimate experience!