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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!
This is the Best Coffee Cake Recipe
Classic coffee cake just got an upgrade! This three-part recipe may look complicated, but when you follow my easy step-by-step instructions below, you’ll have the most delicious coffee cake you’ve ever tasted.
This recipe has a buttery, crumbly topping that pairs perfectly with the glaze and cinnamon streusel flavors of the cake.
My secret ingredient to making this incredibly moist? Sour cream! You read that right. This sour cream coffee cake doesn’t taste like sour cream at all, but it is the key ingredient that makes the cake extra moist and delectable.
Pair coffee cake with pancakes from scratch and you’re sure to have a fabulous breakfast!
If you want to add a new recipe to your family favorites, this will be the one! Of course, coffee cake is the perfect complement to your morning coffee, but it also makes a great dessert.
You could also bring this to celebrations like wedding showers or baby showers. It’s one of my favorite things to enjoy during a coffee date with friends! Warm, sweet cake with flavors of ground cinnamon alongside a steaming cup of coffee… yes, please!
What is Coffee Cake?
Coffee cake, contrary to its name, doesn’t contain coffee as an ingredient. Rather, it’s meant to be enjoyed alongside a cup of coffee. This moist and flavorful cake has a cinnamon streusel mixture in the center of the cake, a crumb topping and sweet glaze.
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
Best Coffee Cake Recipe Variations
This recipe is perfect as-is, but here are some variations you might want to try:
- Add-Ins: Try some add-ins like chocolate chips, nuts, or dried fruit.
- Fruit: Adding fruit is a popular option. Blueberries, peaches, or apples make good additions, but any added fruit may make bake times longer.
How to Make 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
- 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
- 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.
- 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.
- Beat in the eggs and 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.
- 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.
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 Cinnamon Coffee Cake
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Homemade Coffee Cake FAQs
Coffee cake does not contain coffee. Coffee cake got its name because it was intended to enjoy it alongside a cup of coffee.
I add sour cream to my coffee cake to make it extra moist and delicious!
If your coffee cake is tough, it is likely due to over-mixing or improper flour measurements. Be sure to mix just until combined, and use the tips below to properly measure flour.
More Coffee Recipes
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Homemade Coffee Cake
Ingredients
Crumb
- 3 cups all-purpose flour, 360 grams
- 2 cups brown sugar, packed, 426 grams
- 2 tbsp cinnamon
- 1 ½ tsp salt
- 1 cup unsalted butter, melted (2 sticks)
Cake
- 3 cups all-purpose flour, 360 grams
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar, 396 grams
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- ½ cup milk
Glaze, optional
- 1 cup powdered sugar, 113 grams
- 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.
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.
- 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.
- Beat in the eggs and 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.
- 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.
I’ve been married 40 years and have tried many different Coffee cake recipes. This one is the best I’ve ever tried. My family loved it. It will be on repeat at our house. Thank you Beth.
i made it  and it was delicious, thansk for the recipe chef
Made it today and it’s really amazing
Thank you Beth for all the recipes. I love making them for my family. I can’t eat them because I am hypothyroidism. But did try one the cheesecake, and I couldn’t resist. It was amazing. And so are you. I never got your red velvet cake it’s my favorite and my birthday is 5-10. I will look one up on Google. Thanks again so much.
Tried it at home. Turned out amazing! Especially the crumb topping was divine!
I just made this yesterday for a family gathering. It was a huge hit! Delicious and moist.
Why do you used flour in the crumb topping?
Hi Jill! Crumb topping is typically made with flour as it provides structure!