Coffee cake doesn’t actually have coffee in it—surprise! Instead, it’s a moist, tender cake that’s meant to be enjoyed with your favorite cup of coffee or tea. This delightful treat is often topped with a sweet cinnamon streusel or crumble and sometimes layered with it inside the cake. Think of it as the cozy cousin of a muffin, perfect for breakfast, brunch, or an anytime snack. In this post, I’ll walk you through an easy and flavorful coffee cake recipe that’s buttery, fluffy, and full of cinnamon warmth—just like the one grandma used to bake on chilly weekends!
Quick Facts
Here’s a snapshot of what you’re getting into:
| Course | Dessert / Snack |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 8–10 |
| Prep Time | 15 minutes |
| Cooking Time | 35–40 minutes |
| Calories | Approx. 320 per slice |
Equipment Needed
Making a coffee cake at home doesn’t require anything fancy, but having the right tools makes it smoother:
- Mixing Bowls (2-3): One for dry ingredients, one for wet, and an extra if needed for streusel.
- Measuring Cups & Spoons: Essential for accuracy.
- Hand Mixer or Stand Mixer: Helps to cream the butter and sugar evenly.
- Rubber Spatula: For scraping down the sides of your bowl.
- Whisk: To blend dry ingredients smoothly.
- 9-inch Square Baking Pan: A perfect size for even baking.
- Oven Mitts: For safe handling.
- Cooling Rack: Helps the cake cool evenly.
- Toothpick: For checking doneness.
Ingredients
Let’s break it down. Here’s what you’ll need:
For the Cake:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Cinnamon Streusel:
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter (cold, cut into small pieces)
Instructions
Follow these simple steps, and you’ll have a warm, delicious coffee cake ready in no time!
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- Make the streusel topping: In a small bowl, mix brown sugar, cinnamon, and flour. Cut in cold butter with a fork or fingers until crumbly. Set aside.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla: Mix in eggs one at a time, then add vanilla and sour cream.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine wet and dry: Slowly mix dry ingredients into the wet mixture. Don’t overmix—just until combined.
- Layer the batter and streusel: Spread half the batter into the pan, sprinkle with half the streusel, add the remaining batter, then top with the rest of the streusel.
- Bake: Place in the oven for 35–40 minutes or until a toothpick comes out clean.
- Cool: Let the cake rest in the pan for 10 minutes, then transfer to a wire rack.
2.4.1 Essential Note:
To get that classic coffee cake texture, don’t skip the sour cream—it keeps the cake moist and rich without making it heavy. Also, make sure your butter is softened (not melted) for the right creaming texture. Always check your cake with a toothpick in the center before removing it from the oven. It should come out with just a few crumbs—not wet batter.
