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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, 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.
I have made this recipe twice now and it’s phenomenal!! Rave reviews each time!! Dense, moist and full of flavor! A MUST bake!!!I bake a lot so this will be in my recipe rotation now!!! Thank you, Beth!Â
This cake is DELICIOUS! Moist and full of flavor. I took it to a neighborhood breakfast and everyone raved about it. Then I served it at a sisters weekend where it was also a big hit. I put powdered sugar on top, reminiscent of bakery crumb cakes from my childhood. Thanks so much for this great recipe. I’ve shared the link with family and friends. ❤️
Hi Beth, This coffee cake does not look like the coffee cake on Instagram. I’m new to Instagram and I see people asking for the recipe and you DM them. Not sure how that works.
This is fire! I will do more batter on bottom as it puffed up and baked over the dish a bit. However this is delicious! Super moist, great flavor. I will definitely be making this again !! Thanks for the recipeÂ
This is the best Coffee Cake I have ever made! Everyone raves about this when I make it and is requested when asked what can I bring.
This recipe was so simple, easy to follow, and didn’t take long at all to make! Also, it was absolutely delicious!! My husband said it was by far his favorite dessert I have made!Â
I loved the recipe and so did my family. Def read the instructions as she is very detailed. If you can try and measure in grams for the ingredients she has listed in grams.Â
Best coffee cake I’ve ever made or served. Thanks so much! It is delicious. I’m making it again today for my quilting bee’s Christmas brunch.
Delicious! Made a half batch in an 8×8 pan and used gluten free 1:1 flour so my sister could eat it at Christmas. Everyone loved it! Excited to make it again. The crumb is amazing.
How long did you bake it when you cut the recipe in half?
I’ve made this a few times for family and it’s a huge hit! Thanks for the amazing recipe, I’ll for sure keep making this. Have you tried it gluten free by chance? Have friends visiting soon and need gluten free options, this would be amazing if I could make it just as good without the gluten for their health.
I test all of my recipes with regular all purpose flour and King Arthur’s Gluten Free Measure for Measure Flour. I’ve been gluten free for 18 years, but don’t label myself in the gluten free niche since almost anything can be made GF these days!
This coffee cake is easy to make and it’s delicious. My family agrees.