Moist Coffee Cake Recipe

Forget everything you know about boring coffee cake — this is the ultimate upgrade! My unique method of doubling the crumb topping and baking half inside the cake has helped this recipe go viral again and again — because let’s be real, the crumb is everyone’s favorite part! One bite and it’ll be your new favorite for brunch, showers, or cozy mornings at home.

This is the most delicious cake I’ve ever eaten. My entire family was fighting over it. I cut it in half to freeze some for later. It didn’t last a day in the freezer! Everyone wanted more! Beth has absolutely the best recipes!

-Robin

This is the Best Coffee Cake Recipe 

When it comes to coffee cake, I wanted something that wasn’t just good — I wanted a recipe that people would rave about and make again and again. That’s why I spent months testing and perfecting this coffee cake to make it truly unforgettable.

My signature method of doubling the crumb topping and layering half inside the cake has made this recipe go viral multiple times on social media — because let’s be honest, the crumb is the best part!

Through careful testing, I discovered that using sour cream in the batter creates an incredibly moist, tender crumb without any sour taste.

Every detail has been thought through, from the rich cinnamon swirl to the buttery, bakery-style topping and the final sweet glaze. I wrote clear, step-by-step instructions so that even if you’re a beginner, you’ll feel confident baking a coffee cake that tastes just like something you’d find at a cozy bakery. Whether you’re making it for a brunch, a baby shower, or a lazy Saturday coffee date, you can trust this coffee cake has been thoroughly tested to guarantee amazing results every time.

Pair coffee cake with pancakes from scratch and you’re sure to have a fabulous breakfast!

Cinnamon Coffee Cake Recipe Ingredients

This delicious recipe comes together using basic ingredients and simple steps. Get the full recipe with measurements and instructions in the recipe card at the bottom of this post.

Crumb

• All-purpose flour
• Brown sugar
• Cinnamon
• Salt
• Unsalted butter 

Cake

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Large Eggs
• Vanilla extract 
• Sour cream
• Milk

Glaze, optional 

• Powdered sugar
• Vanilla extract
• Heavy cream or milk

How to Make Cinnamon Coffee Cake

This moist cake has a tender crumb topping and optional glaze that is to die for. Get the full recipe with ingredients and measurements in the recipe card below.

Crumb Topping

1. In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.

Cake

1. Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with nonstick cooking spray or line the pan with parchment paper. 
2. In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine. 
3. In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes. 
4. Beat in the eggs and vanilla extract.
5. Add in half of the flour mixture, beat on low speed until just combined.
6. Add in the sour cream and milk, beating for 30 seconds, then add in the remaining flour mixture. Beat on low until combined. Use a spatula to scrape down the bowl.

7. Pour half of the cake batter into the prepared pan, spread into an even layer.
8. Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping. 
9. If you like cinnamon, sprinkle more cinnamon over the first layer of crumb topping. I think this helps the filling to taste more cinnamony! 
10. Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.
11. Sprinkle the remaining crumb topping over the cake.
12. Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 20-25 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.

Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve. 

Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

How to Make the Crumb Topping for Coffee Cake

Crumb topping is possibly the best part of coffee cake! To make crumb topping, combine flour, sugar, cinnamon and salt in a large mixing bowl. Once combined, add in melted butter using a spatula or your hands. The finished mixture that goes on top of the cake will be sandy with some larger clumps.

How to Store this Moist Coffee Cake Recipe

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Easy Coffee Cake Recipe FAQs

More Coffee Recipes

• Coffee Cake Muffins
• Coffee Cupcakes
• Sour Cream Apple Coffee Cake
• Mini Coffee Cheesecakes

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Coffee Cake Recipe (Easy!)

By: Beth

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Cooling Time: 30 minutes minutes

Servings: 20

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Once you make this incredibly moist coffee cake recipe the first time, it will be your go-to for life! With an irresistible crumb streusel topping and simple yet delicious glaze, this easy coffee cake recipe serves a crowd. The only problem is, once you taste it you won't want to share!

Equipment

• 9×13 glass pan
• Kitchen Scale
• Glass Mixing Bowl
• KitchenAid 9-Speed Mixer

Ingredients

Crumb

• ▢ 3 cups (360g) all-purpose flour
• ▢ 2 cups (426g) brown sugar, packed
• ▢ 2 Tbsp cinnamon
• ▢ 1 ½ tsp salt
• ▢ 1 cup (226 grams) unsalted butter, melted

Cake

• ▢ 3 cups (360g) all-purpose flour
• ▢ 2 ½ tsp baking powder
• ▢ 1 tsp salt
• ▢ 1 cup (226g) unsalted butter, softened
• ▢ 2 cups (396g) granulated sugar
• ▢ 4 large eggs
• ▢ 2 tsp vanilla extract
• ▢ 1 cup (227g) sour cream
• ▢ ½ cup (118ml) milk

Glaze, optional

• ▢ 1 cup (113g) powdered sugar
• ▢ ½ tsp vanilla extract
• ▢ 2 Tbsp heavy cream or milk

Instructions 

Crumb Topping

• In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.
  3 cups (360g) all-purpose flour, 2 cups (426g) brown sugar, 2 Tbsp cinnamon, 1 ½ tsp salt, 1 cup (226 grams) unsalted butter

Cake

• Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
• In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine.
  3 cups (360g) all-purpose flour, 2 ½ tsp baking powder, 1 tsp salt
• In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes.
  1 cup (226g) unsalted butter, 2 cups (396g) granulated sugar
• Beat in the eggs and vanilla extract.
  4 large eggs, 2 tsp vanilla extract
• Add in half of the flour mixture, beat on low speed until just combined.
• Add in the sour cream and milk, beating for 30 seconds, then add in the remaining flour mixture. Beat on low until combined. Use a spatula to scrape down the bowl.
  1 cup (227g) sour cream, ½ cup (118ml) milk
• Pour half of the cake batter into the prepared pan, spread into an even layer.
• Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping.
• If you like cinnamon, sprinkle more cinnamon over the first layer of crumb topping. I think this helps the filling to taste more cinnamony!
• Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.
• Sprinkle the remaining crumb topping over the cake.
• Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 20-25 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.
• Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve.
• Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Glaze

• In a small mixing bowl combine the powdered sugar, vanilla extract, and heavy cream. Whisk until smooth and pourable.
  1 cup (113g) powdered sugar, ½ tsp vanilla extract, 2 Tbsp heavy cream or milk

Video

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Nutrition

Calories: 533kcal | Carbohydrates: 78g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 374mg | Potassium: 118mg | Fiber: 1g | Sugar: 48g | Vitamin A: 727IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 2mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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