Moist Coffee Cake Recipe

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 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

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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!

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 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 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

More Coffee Recipes

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

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Homemade Coffee Cake

By: Beth

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Cooling Time: 30 minutes minutes

Servings: 20

SaveSaved Pin Rate Print

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!

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, 226 grams

Cake

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

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.

Video

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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