Best Coffee Cake Recipe

Best Coffee Cake Recipe

ByLila

I’m a sucker for mornings that start with a warm, crumbly slice of coffee cake. There’s something about that sweet, cinnamon-streaked topping and soft, buttery cake that makes my kitchen feel like home. Growing up, my mom would bake coffee cake on lazy weekends, and the smell alone was enough to drag me out of bed. Now, it’s my go-to when I want to treat myself or impress guests without spending hours in the kitchen.

This coffee cake recipe is my tried-and-true favorite. It’s simple, uses pantry staples, and delivers that perfect balance of moist cake and crunchy streusel. Whether I’m pairing it with a steaming mug of coffee or sneaking a slice as an afternoon snack, it never fails to hit the spot. Best of all, it’s forgiving—novices and pros alike can whip it up with ease. Let’s dive into this cozy, crowd-pleasing classic that’s sure to become your morning hero, too.

Best Coffee Cake

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/2 cup chopped pecans (optional)

For the Glaze (Optional):

  • 1/2 cup powdered sugar
  • 1-2 tsp milk
  • 1/4 tsp vanilla extract

Step-by-Step Instructions

  1. Preheat and Prep: Crank your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper. I love parchment for easy cleanup.
  2. Mix the Streusel: In a medium bowl, stir together flour, brown sugar, and cinnamon. Pour in melted butter and mix with a fork until crumbly. Toss in pecans if you’re using them. Set this aside—it’s the magic topping.
  3. Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt. This ensures your cake rises evenly.
  4. Cream Butter and Sugar: In a large bowl, use a hand mixer to beat butter and sugar until light and fluffy, about 2 minutes. It should look pale and creamy.
  5. Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla and sour cream. The sour cream is the secret to that tender crumb.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix—lumps are okay.
  7. Assemble the Cake: Spread half the batter into the pan. Sprinkle half the streusel over it. Top with the remaining batter, then finish with the rest of the streusel.
  8. Bake: Pop it in the oven for 35-40 minutes, or until a toothpick comes out clean. The top should be golden and irresistible.
  9. Make the Glaze (Optional): Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake for extra sweetness.
  10. Cool and Slice: Let the cake cool for 15 minutes before cutting. I know it’s hard to wait, but it’s worth it.
Coffee Cake Recipe

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How to Serve

Serve this coffee cake warm or at room temperature with a hot cup of coffee or tea. It’s perfect for breakfast, brunch, or a cozy afternoon treat. For a fancier touch, dust with powdered sugar or drizzle with glaze. Cut into squares and arrange on a platter for guests—they’ll be reaching for seconds.

Pro Cooking Tips

  • Room-Temperature Ingredients: Soft butter and room-temp eggs blend better, giving you a smoother batter.
  • Don’t Skip the Sour Cream: It adds moisture and a slight tang that makes the cake unforgettable.
  • Customize the Streusel: Swap pecans for walnuts or add a pinch of nutmeg for extra warmth.
  • Check Early: Ovens vary, so peek at 30 minutes to avoid overbaking.

Variations

  • Berry Bliss: Fold 1 cup of fresh blueberries or raspberries into the batter.
  • Apple Cinnamon: Add 1 cup of diced apples and an extra 1/2 tsp of cinnamon to the batter.
  • Chocolate Chip: Sprinkle 1/2 cup of mini chocolate chips into the streusel for a decadent twist.
  • Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.

Storage Suggestions

  • Room Temperature: Store in an airtight container for up to 3 days. It stays soft and flavorful.
  • Fridge: Keep in the fridge for up to a week. Warm slices in the microwave for 10 seconds before serving.
  • Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition Facts (Per Serving, Based on 12 Servings)

  • Calories: 320 kcal
  • Fat: 16g (Saturated: 9g)
  • Carbohydrates: 40g (Sugars: 22g)
  • Protein: 4g
  • Sodium: 150mg

Note: Nutrition varies based on optional ingredients like nuts or glaze.

FAQs

Can I make this coffee cake ahead of time?
Absolutely! Bake it a day in advance and store it at room temp. It’s just as delicious the next day.

Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works great as a 1:1 substitute. It keeps the cake moist.

Why did my streusel sink?
This can happen if the batter is too thin or the streusel is too heavy. Make sure your batter is thick and spread it evenly.

Can I double the recipe?
Sure thing! Use a 9×13-inch pan and increase baking time to 45-50 minutes.

Conclusion

This coffee cake is my love letter to cozy mornings and simple pleasures. It’s buttery, sweet, and just the right amount of indulgent. Whether you’re baking for a crowd or treating yourself, this recipe delivers every time. So grab your mixing bowl, preheat that oven, and let the cinnamon magic begin. You’ll be savoring every crumb in no time!

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