Coffee Cake Recipe (Easy!)
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!
Servings: 20
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 9x13 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
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