Introduction: A Coffee Cake for Every Morning
Why this coffee cake matters
This recipe is built to be approachable for home bakers and reliably delicious for everyday family breakfasts, weekend brunches, and casual gatherings. The goal is a tender crumb, bright buttery flavor, and a crunchy cinnamon streusel top that contrasts with the soft interior.
What to expect
Unlike ornate layer cakes, this coffee cake focuses on comfort: easy mixing methods, familiar pantry ingredients, and a baking window that fits into a busy morning routine. Expect a loaf-like cake that slices neatly, pairs beautifully with coffee and tea, and keeps well for multiple days when stored properly.
Who this recipe is for
Home cooks who want:
- A simple, forgiving method suitable for novice bakers
- A cake that scales easily for larger families
- A balanced streusel-to-cake ratio so each bite has both crumb and crunch
Why This Recipe Works: Science and Technique
Flavor balance
This coffee cake uses a combination of butter and neutral oil to deliver both flavor and tenderness. Butter adds rich, buttery notes; a splash of oil keeps the crumb moist and resilient over several days. The recipe's sugar ratio encourages a deep caramelized top without excessive sweetness, while a touch of sour cream or yogurt lends gentle acidity for a tender structure.
Leavening and crumb
A precise balance of baking powder and baking soda ensures the cake rises evenly. Baking powder provides reliable lift; baking soda reacts with the acidity from sour cream or brown sugar to create a soft, open crumb. Measuring by spoon-and-level for flour prevents a dense cake.
Streusel texture
The streusel uses a higher butter-to-flour ratio for a crisp, sandy texture that stays crunchy after baking. Coarser sugar (like turbinado) can be sprinkled on top for extra crunch. Chilling the streusel briefly before sprinkling helps pieces stay distinct rather than melting into the batter.
Practical technique tips
Room-temperature eggs incorporate more evenly; donβt overmix once flour is added to avoid gluten development. Folding ingredients just until combined preserves air and lightness. These small technique choices produce a coffee cake that is both tender and structured enough to slice cleanly.
Gathering Ingredients: What You'll Need
Dry ingredients
Gather these items before you begin:
- All-purpose flour β the foundation; spoon into the cup and level.
- Granulated sugar β for sweetness and structure.
- Brown sugar β adds moisture and depth to both batter and streusel.
- Baking powder & baking soda β use fresh leavening for best rise.
- Salt β balances sweetness and enhances flavor.
Wet ingredients
You will also need:
- Unsalted butter β softened for batter; cold or melted for streusel depending on texture preference.
- Vegetable or canola oil β keeps crumb moist.
- Sour cream or Greek yogurt β adds tenderness and tang.
- Large eggs β room temperature.
- Vanilla extract β boosts overall flavor.
Streusel flavorings and add-ins
For the streusel:
- Cinnamon β the star spice.
- Optional chopped nuts (walnuts or pecans) for crunch.
- A pinch of cardamom or nutmeg for warm complexity.
Having these ingredients pre-measured and at the right temperatures streamlines the process. Patience in prepping contributes directly to a uniform texture and perfect rise.
Equipment and Prep: Setting Up for Success
Essential tools
Make sure you have these items ready:
- A 9x13-inch baking pan or two 9-inch round pans for sharing
- Mixing bowls β at least one large and one medium
- A handheld mixer or stand mixer (optional but helpful)
- Rubber spatula and wooden spoon for folding
- Measuring cups and spoons, kitchen scale preferred for accuracy
- Cooling rack
Prep steps
Start by preheating the oven so it reaches temperature before the batter goes in. Grease and line your pan with parchment paper, leaving an overhang if possible for easy removal. Sift or whisk dry ingredients together to ensure even distribution of leavening. Bring butter to room temperature for creaming, and let eggs sit out for 15 minutes if refrigerated.
Why prepping matters
A well-prepared station shortens active time and reduces mistakes. When ingredients are measured and organized, you can focus on mixing technique, preventing overmixing and ensuring the streusel is added at the right moment. This stage is also ideal for pre-chilling the streusel if you want distinct crunchy pieces rather than melted crumbs.
Timing tips
Plan about 20 minutes for prep and mixing, and 35β45 minutes for baking depending on pan size. Allow cooling time before slicing so the crumb finishes setting and slices hold shape.
Step-by-Step Method: Mixing and Baking (Cooking Process)
Mixing the batter
Begin by creaming softened butter with granulated sugar until light and fluffy, about 2β3 minutes with a mixer on medium speed. Add eggs one at a time, mixing briefly after each, then stir in vanilla. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Mix oil and sour cream in a small bowl and alternate adding the dry mixture and the sour cream mixture to the butter-sugar base, starting and ending with the dry ingredients. Fold gently until just combined to preserve tenderness.
Layering and streusel
Pour half the batter into your prepared pan and smooth the top with a spatula. Sprinkle half the streusel evenly across the surface. Add the remaining batter and top with the rest of the streusel, pressing lightly so large pieces adhere. For a marbled effect, use a knife to swirl through the batter β be careful not to overdo it.
Baking
Bake in a preheated 350Β°F (175Β°C) oven. For a 9x13 pan, start checking at 35 minutes; for round pans, it may take 30β40 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs but not raw batter, and the top is golden. Rotate the pan halfway through if your oven has hot spots.
Cooling and finishing
Let the cake cool in the pan for 10β15 minutes, then transfer to a cooling rack using the parchment overhang. If desired, dust lightly with powdered sugar or drizzle a thin vanilla glaze after the cake has cooled slightly. Serve warm or at room temperature.
Baking Tips and Troubleshooting
Common issues and fixes
If your cake is dense, the likely causes are overmeasuring flour, overmixing, or stale leavening agents. Use a kitchen scale or spoon-and-level method for flour, and fold until ingredients are just combined. If the cake is sinking in the center, check oven temperature with an oven thermometer β an oven that runs hot can cause rapid rise and collapse.
Streusel problems
If the streusel melts into the batter, next time chill the streusel for 10β15 minutes before sprinkling, or use slightly less butter in the streusel. For extra crunch, add chopped nuts and coarse sugar on top after baking.
Texture and crumb
To achieve a moist crumb while still holding slices, include a balance of butter and oil, and add sour cream (or plain yogurt) for acidity and moisture. Overbaking dries the cake; remove it from the oven when a toothpick shows moist crumbs.
Adjusting for altitude or humidity
At higher altitudes, slightly reduce baking powder and increase liquid. In humid climates, flour can weigh more β weigh ingredients if possible. If you see the top browning too quickly, tent with foil for the last 10β15 minutes of baking.
Make-ahead tips
The cake can be baked a day in advance and stored at room temperature, wrapped tightly. For longer storage, freeze slices in an airtight container for up to 2 months and thaw at room temperature before serving.
Serving, Storing, and Variations for Every Family
Serving suggestions
This coffee cake pairs beautifully with both hot and cold beverages. Serve warm with a pat of butter for immediate comfort, or cool to room temperature and enjoy with a cup of brewed coffee or tea. For brunch, present with fresh fruit, yogurt, or a simple fruit compote.
Storage
Store at room temperature, tightly covered, for up to 3 days. For longer keeping, wrap slices individually in plastic wrap and freeze in a zip-top bag for up to 8 weeks. To revive thawed slices, warm briefly in a 300Β°F oven or microwave for 15β25 seconds.
Variations
This base recipe is versatile:
- Apple cinnamon: Fold 1 to 1 1/2 cups finely chopped tart apple into the batter for a fruit-studded loaf.
- Blueberry lemon: Gently fold in 1 cup fresh or frozen blueberries and the zest of one lemon.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add a tablespoon of xanthan gum if the blend lacks binding agents.
- Vegan: Use plant-based butter, a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), and non-dairy yogurt.
Scaling and gifting
Double the recipe for a crowd, or bake in mini loaf pans for giftable treats. Dress each mini loaf with a clear bag and ribbon for a homemade present that's great for neighbors and school events.
FAQs (Frequently Asked Questions)
Is coffee required in coffee cake?
No β the term "coffee cake" refers to a cake intended to be enjoyed with coffee, not one that contains coffee. This recipe does not include coffee in the batter, but you can add a tablespoon of brewed espresso to deepen flavor.
Can I make this ahead of time?
Yes. Bake the cake a day ahead and store it wrapped at room temperature. For longer storage, freeze individual slices. Reheat briefly before serving.
My streusel sank β how do I prevent that?
Chill the streusel for 10β15 minutes before applying, and avoid pressing it into the batter. A slightly drier streusel (less butter) will stay more distinct.
How do I keep the cake moist?
Do not overbake, use a bit of oil along with butter, and include sour cream or yogurt for moisture. Wrap and store to prevent drying.
Can I halve or double the recipe?
Yes. Halve for a smaller pan or double for a larger event. Adjust baking time based on pan size β smaller pans bake faster, larger pans may take longer.
What pan gives the best results?
A 9x13-inch pan yields an even, shallow cake with more surface streusel; 9-inch round pans produce a taller cake. Use what suits your occasion and adjust bake time accordingly.
Any final tips?
Read the full recipe before starting, bring ingredients to room temperature, and avoid overmixing once flour is added. Small technique details make a big difference in texture and presentation.
The Best Family Coffee Cake
Our familyβs secret coffee cake is warm, buttery and loaded with cinnamon streusel β perfect with your morning βοΈ. Try this beloved recipe and make new memories around the table π°β€οΈ.
total time
60
servings
10
calories
420 kcal
ingredients
- 2 cups all-purpose flour πΎ
- 1 cup granulated sugar π
- 1/2 cup packed brown sugar π«
- 1 tsp baking powder π§
- 1/2 tsp baking soda βοΈ
- 1/2 tsp salt π§
- 1 cup (226g) unsalted butter, softened π§
- 2 large eggs π₯
- 1 tsp vanilla extract πΏ
- 1 cup sour cream (or plain Greek yogurt) π₯
- 1/2 cup milk π₯
- 1 1/2 cups streusel topping (see below) π―
- 1/2 cup powdered sugar for glaze βοΈ
- 1-2 tbsp milk or brewed coffee for glaze βοΈ
- Optional: 1/2 cup chopped walnuts or pecans π°
instructions
- Preheat oven to 350Β°F (175Β°C). Grease and flour a 9x13-inch pan or line with parchment paper.
- Make the streusel: in a bowl combine 3/4 cup flour, 1/2 cup brown sugar, 1 tsp ground cinnamon, a pinch of salt and 6 tbsp cold cubed butter. Use a pastry cutter or fingers to blend until crumbly. Stir in nuts if using.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2β3 minutes).
- Add the eggs one at a time, beating well after each. Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Alternately add the dry ingredients and the sour cream (or yogurt) to the butter mixture, beginning and ending with the dry ingredients. Add the milk as needed and mix until just combined. Do not overmix.
- Pour half of the batter into the prepared pan and spread evenly.
- Sprinkle half of the streusel evenly over the batter.
- Spoon the remaining batter over the streusel and gently spread to cover. Top with the remaining streusel, pressing lightly so it adheres.
- Bake for 35β45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too fast, tent with foil.
- Cool the cake in the pan on a wire rack for 15 minutes, then remove from pan to cool slightly.
- Make the glaze: whisk the powdered sugar with 1β2 tablespoons milk or brewed coffee until smooth and pourable. Drizzle over the warm cake.
- Slice and serve warm or at room temperature with a cup of coffee.