Masters of kitchen
There’s nothing quite like the aroma of a cinnamon-streusel coffee cake baking in the oven. It’s cozy, comforting, and just what you want on a lazy morning or when guests stop by for a cup of coffee. Whether you’re new to baking or a seasoned pro, this is the coffee cake recipe you’ll come back to again and again.
This version is everything you love in a traditional coffee cake: a soft, tender crumb with a buttery flavor, plenty of cinnamon-laced streusel, and just the right touch of sweetness. It’s simple, fuss-free, and made from everyday pantry staples.
Perfect for breakfast, brunch, or an afternoon treat, this coffee cake is a classic you’ll want to master. So grab your mixing bowl, preheat your oven, and let’s bake something delicious together.
What Is a Classic Coffee Cake?
Despite its name, coffee cake rarely contains any actual coffee. Instead, it’s a soft, sweet cake that’s meant to be enjoyed with your favorite cup of joe—not flavored by it.
What makes it “classic”? Most coffee cakes feature a fluffy, vanilla or buttery base topped (and often layered) with a cinnamon-sugar streusel. That crumbly topping adds the perfect textural contrast and a rich flavor boost that keeps every bite interesting.
Coffee cake has deep roots in American baking traditions. It was popularized as a companion to coffee during social visits—hence the name. Whether served warm or at room temperature, it’s the kind of cozy bake that makes mornings a little more special.
Why You’ll Love This Homemade Coffee Cake
If you’ve ever been intimidated by the idea of making cake from scratch—don’t worry. This homemade coffee cake is surprisingly easy, and you won’t need any yeast or fancy equipment to make it work.
Here’s why this recipe is a keeper:
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Simple ingredients: Everything you need is probably already in your pantry or fridge.
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No yeast, no rising time: It’s a quick batter cake that’s ready to bake in minutes.
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Totally customizable: Add your favorite fruit, swap in chocolate chips, or play with different spices. It’s a great base to get creative with.
Once you make it, you’ll realize it’s so much better than anything store-bought—and it’s ready in under an hour!
Key Ingredients Overview
Let’s take a closer look at what you’ll need—and why each ingredient matters.
Flour
All-purpose flour is your go-to here. It creates a cake that’s sturdy enough to hold all that yummy streusel, yet still soft and tender.
Butter
Use unsalted butter for better control over the salt level. It gives the cake richness and that melt-in-your-mouth texture we all love. You’ll also use butter in the streusel for a crumbly, toasty topping.
Sour Cream or Yogurt
This is the secret weapon. Sour cream (or full-fat plain Greek yogurt) keeps the cake super moist and adds a slight tang that balances the sweetness. It also helps the cake rise beautifully.
Sugar
You’ll use white sugar in the batter to sweeten and help create a golden crust, and brown sugar in the streusel to add deeper, caramel-like flavor.
Cinnamon
A must-have for the streusel. It gives the cake its signature warm, nostalgic flavor. Feel free to add a pinch of nutmeg or cardamom if you’re feeling adventurous.
Brown Sugar
Used in the topping for its molasses richness and that slight chewiness in the crumb.
Optional Add-ins
Want to make it your own? Try folding in:
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Chopped walnuts or pecans
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Blueberries or diced apples
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Mini chocolate chips
Pro Tip: Always bring your eggs, butter, and sour cream to room temperature before mixing. It helps everything combine more evenly and gives you a better texture overall.
How to Make Coffee Cake Step-by-Step
Ready to bake? Follow this simple roadmap for the perfect coffee cake every time.
1. Prepare the Streusel
In a small bowl, mix together flour, brown sugar, cinnamon, and a pinch of salt. Add melted butter and stir until it forms coarse crumbs. Set aside.
This topping is what gives your cake that irresistible bakery-style finish. Don’t skip it!
2. Mix the Batter
In a large bowl, cream softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the sour cream and vanilla extract.
In a separate bowl, whisk together the dry ingredients (flour, baking powder, salt). Add the dry ingredients to the wet ingredients, stirring gently just until combined.
Pro Tip: Do not overmix! Overmixing makes the cake dense instead of light and fluffy.
3. Layer It Up
Pour half the batter into a greased 9×9 or 8×8-inch baking pan. Sprinkle with half the streusel. Spread the remaining batter over the top and finish with the rest of the streusel.
Use a small offset spatula to spread the batter evenly—it’s thick but spreadable.
4. Bake to Perfection
Bake at 350°F (175°C) for about 35–40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the cake cool for 10–15 minutes before slicing. That short rest makes it easier to cut and helps the crumb settle.
Pro Tip: If your oven runs hot, start checking around the 30-minute mark. You want golden edges and a just-set center.
Expert Tips for Perfect Coffee Cake Every Time
Even a simple coffee cake can turn extraordinary with a few smart tricks up your sleeve. Here’s how to guarantee a moist, tender, bakery-worthy cake every time:
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Use full-fat dairy. Sour cream or yogurt with full fat adds richness and keeps the cake incredibly moist. Low-fat versions just don’t deliver the same tender crumb.
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Check your oven temperature. Ovens can run hotter or cooler than their settings. An inexpensive oven thermometer ensures you’re baking at the right heat—essential for a perfectly baked cake.
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Test for doneness properly. Insert a toothpick into the center of the cake. You want a few moist crumbs attached—not a clean toothpick and definitely no wet batter.
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Let it cool slightly before slicing. It’s tempting to dive right in, but giving the cake 10–15 minutes to cool helps it set and slice cleanly without crumbling apart.
Pro Tip: Patience pays off—the flavor deepens even more as the cake cools!
Delicious Variations to Try
Once you master the classic version, there’s a whole world of coffee cake creativity waiting for you. Here are a few irresistible twists:
Blueberry Coffee Cake
Gently fold 1 cup of fresh or frozen blueberries into the batter before baking. The juicy berries add pops of flavor and color to every bite.
Apple Cinnamon Coffee Cake
Dice a tart apple (like Granny Smith) and toss it with a little cinnamon and sugar. Fold it into the batter for a cozy, fall-inspired variation.
Chocolate Chip Coffee Cake
For a sweet twist, stir ¾ cup mini chocolate chips into the batter. It’s like a cross between cake and dessert—and always a crowd-pleaser.
Nutty Version
Add ½ cup chopped walnuts or pecans to the streusel topping. The nuts bring extra crunch and richness that pairs beautifully with the cinnamon.
Fun Tip: Mix and match! Try blueberries and walnuts together, or swap cinnamon for cardamom for a fresh flavor spin.
How to Serve Coffee Cake
The beauty of coffee cake is how casual and versatile it is. Here’s the best way to enjoy it:
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Serve slightly warm or let it cool completely to room temperature.
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For a simple, elegant touch, dust the top lightly with powdered sugar just before serving.
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Pair a slice with your favorite coffee, latte, cappuccino, or even a cozy cup of tea for the ultimate experience.
It’s the perfect companion to lazy weekend mornings, holiday brunches, or any time you need a little cozy pick-me-up!
How to Store and Freeze Coffee Cake
Good news—you can easily enjoy this coffee cake over several days, or save slices for later!
At Room Temperature
Store the cake in an airtight container or tightly wrapped at room temp for 2–3 days. Keep it away from direct heat or sunlight.
In the Refrigerator
If you need a little more time, refrigerate it for up to 1 week. Just know the cake may firm up slightly, so warm slices gently before serving.
In the Freezer
For longer storage, wrap individual slices tightly in plastic wrap and freeze them. They’ll keep well for up to 3 months.
Quick Tip: Microwave a frozen slice for about 20–30 seconds for a just-baked taste!
FAQs About Coffee Cake
Here’s a quick FAQ roundup, answering the most common questions about coffee cake:
Does coffee cake actually have coffee in it?
Usually, no! Traditional coffee cake gets its name because it’s designed to be enjoyed with coffee, not because it contains coffee as an ingredient.
Can I use Greek yogurt instead of sour cream?
Absolutely. Full-fat Greek yogurt is an excellent substitute and will still give you that soft, tender crumb and slight tang that makes coffee cake so good.
What makes coffee cake different from regular cake?
Coffee cake is typically less sweet, has a denser, moist crumb, and features a signature crumbly streusel topping—sometimes layered inside as well. Regular cakes are often lighter and sweeter, made for frosting and celebrations.
Can I make coffee cake ahead of time?
Yes—and it often tastes even better the next day after the flavors meld! Just make sure to store it properly, and you’ll have a perfect make-ahead treat.
How do I keep coffee cake moist?
The biggest keys are using sour cream or full-fat yogurt, avoiding overbaking, and storing it well wrapped. A little extra care makes all the difference.
Classic Coffee Cake Recipe
Equipment
- 8x8 or 9x9-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
- Oven thermometer (optional but recommended)
Ingredients
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter melted
For the Cake Batter:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup sour cream or full-fat Greek yogurt, room temperature
Instructions
Make the Streusel:
- In a small bowl, whisk together flour, brown sugar, cinnamon, and salt.
- Pour in melted butter and mix until crumbs form. Set aside.
Make the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and lightly flour your baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with flour. Mix until just combined (don’t overmix!).
Assemble:
- Spread half of the batter into the prepared pan. Sprinkle half of the streusel over the batter.
- Gently spread the remaining batter on top. Sprinkle with the rest of the streusel.
Bake:
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Cool the cake in the pan for about 10–15 minutes before slicing and serving.
Notes
- Room Temperature Ingredients: Always use room temp butter, eggs, and sour cream for best results.
- Flavor Boost: Add ½ teaspoon nutmeg to the streusel for extra warmth.
- Make-Ahead Tip: Coffee cake tastes even better the next day! Store tightly wrapped at room temp.
- Freezing: Wrap slices individually and freeze for up to 3 months. Reheat gently in the microwave.
- Variations: Try adding blueberries, diced apples, chocolate chips, or chopped nuts to customize your coffee cake!