Coffee cake is a beloved dessert that has become a staple in many households, perfect for serving alongside a hot cup of coffee or tea. Known for its sweet, buttery flavor and often topped with a streusel or crumb topping, this cake is an ideal treat for breakfast, brunch, or an afternoon snack. The texture of a coffee cake is typically moist and tender, and it may include swirls of cinnamon, fruit, or nuts, making it a versatile dessert for various tastes. Coffee cake is comforting and inviting, with its rich aroma filling the house as it bakes. Whether enjoyed plain, topped with frosting, or paired with a dollop of whipped cream, coffee cake remains a go-to for both casual gatherings and festive occasions.

The History of Coffee Cake
The origins of coffee cake are somewhat ambiguous, but it is widely believed to have roots in European baking traditions. The term “coffee cake” first emerged in the United States during the 19th century, influenced by German and Scandinavian pastries, which were often served with coffee. These early versions of coffee cakes were typically dense, spiced cakes, often flavored with cinnamon, and were served as a morning or afternoon treat with a hot beverage. Over time, the American version of coffee cake evolved, becoming lighter and sweeter, incorporating different flavors such as fruits, nuts, and even chocolate. Today, coffee cake is a popular dessert across the world, with countless regional variations and flavor combinations.

Ingredients Breakdown
The core ingredients for coffee cake are fairly simple yet combine to create a moist, flavorful cake. All-purpose flour forms the base of the cake, providing structure and stability. Baking powder or baking soda is used as a leavening agent to help the cake rise and achieve a light, fluffy texture. Granulated sugar sweetens the cake, while eggs provide richness and help bind the ingredients together. Butter or oil is often used for moisture, contributing to the cake’s tender crumb. For flavor, vanilla extract is commonly added, along with cinnamon for the classic coffee cake taste. The topping or filling may include brown sugar, more cinnamon, chopped nuts, or fruit, which add texture and contrast to the soft cake. Some coffee cakes also feature a glaze or icing for added sweetness and visual appeal.

Step-by-Step Recipe

Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
Make the Streusel Topping: In a small bowl, combine ¾ cup of flour, ¼ cup of sugar, 1 teaspoon of cinnamon, and ½ cup of cold butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
Prepare the Cake Batter: In a large mixing bowl, whisk together 2 cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, and ½ teaspoon of baking soda. In another bowl, beat 2 eggs, ½ cup of milk, ½ cup of melted butter, and 1 teaspoon of vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
Assemble the Cake: Pour half of the batter into the prepared pan. Sprinkle half of the streusel topping over the batter. Pour the remaining batter on top and finish with the remaining streusel topping.
Bake the Cake: Bake the cake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature with coffee or tea.

Tips for the Perfect Coffee Cake
To achieve a moist and tender coffee cake, be careful not to overmix the batter. Overmixing can lead to a dense, tough cake. When making the streusel topping, use cold butter to ensure the topping crisps up nicely while baking. For an extra rich flavor, you can substitute sour cream or buttermilk for part of the milk in the batter, which will add moisture and a slight tang. If you prefer a fruitier version, add berries, sliced apples, or pears to the batter, gently folding them in before baking. Another tip is to slightly underbake the cake and allow it to cool in the pan to prevent it from becoming dry. For an added touch, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.

Variations and Customizations
Coffee cake is highly customizable and can be tailored to suit a variety of preferences. To give your coffee cake a unique twist, experiment with different fillings or toppings. For a nutty coffee cake, add chopped walnuts, pecans, or almonds to the streusel topping. For a chocolatey version, swirl in melted chocolate or chocolate chips into the batter or topping. You can also add fruit, such as fresh blueberries, raspberries, or diced apples, either in the batter or as a topping. If you’re looking for a more indulgent treat, consider drizzling your coffee cake with a cinnamon glaze or frosting it with cream cheese icing. For those who enjoy a savory twist, you can even experiment with adding herbs or cheese to the batter, creating a savory coffee cake perfect for brunch. The flavor possibilities are endless, making coffee cake a versatile and creative baking project.

Health Considerations and Nutritional Value
While coffee cake is undeniably delicious, it is a dessert that is typically high in calories, sugar, and fat due to the butter, sugar, and flour used in the recipe. It’s important to enjoy this treat in moderation as part of a balanced diet. To make a healthier version, consider substituting whole wheat flour for all-purpose flour, using less sugar, or reducing the butter content. You can also try incorporating healthier fats, such as olive oil or coconut oil, in place of butter. To increase the nutritional value, try adding more fruit or nuts to the cake, which will provide additional fiber, vitamins, and healthy fats. If you’re looking to cut back on sugar, consider using natural sweeteners such as honey, maple syrup, or a sugar substitute like stevia or erythritol.

FAQ

Can I make coffee cake ahead of time? Yes, coffee cake can be made in advance and stored at room temperature for up to 2-3 days. You can also freeze it for longer storage and reheat it before serving.
Can I substitute ingredients in the coffee cake recipe? Yes, you can substitute the milk with non-dairy alternatives such as almond or oat milk, and the butter can be replaced with a plant-based butter for a dairy-free version.
How do I know when the coffee cake is done baking? The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown.
Can I make a gluten-free coffee cake? Yes, you can make a gluten-free coffee cake by substituting the all-purpose flour with a gluten-free flour blend. Ensure the baking powder and other ingredients are also gluten-free.

Coffee Cake

Coffee cake is a sweet, flavorful dessert that pairs perfectly with a cup of coffee or tea, making it ideal for brunch or afternoon treats. With endless variations, it’s a versatile dessert that can be tailored to suit any taste or occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 1 10

Servings 12

Ingredients

Cinnamon Crumb Mixture

2/3 cup 135g packed dark or light brown sugar
3/4 cup 95g all-purpose flour (spooned & leveled)
2 and 1/2 teaspoons ground cinnamon
6 tablespoons 85g unsalted butter, cold and cubed

Cake

1 and 1/3 cups 166g all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 8 tablespoons; 113g unsalted butter, softened to room temperature
3/4 cup 150g granulated sugar
2 large eggs at room temperature
2 teaspoons pure vanilla extract
1/2 cup 120g full-fat sour cream, at room temperature*
2 tablespoons 30ml milk (any kind, dairy or nondairy, works fine)

Vanilla Icing (Optional)

1 cup 120g confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
2 tablespoons 30ml heavy cream or milk

Instructions

Preheat your oven to 350°F (177°C). Line an 8-inch square pan (note: a 9-inch square pan is too large, see Notes for other pan size options) with lightly greased parchment paper or directly grease the pan. I typically use this square pan or this square pan.
Make the cinnamon crumb mixture: In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter, two forks, or your hands (or you can use a food processor) until the mixture forms pea-sized crumbs. Some larger crumbs are fine. You should end up with just over 2 cups of crumb mixture. Refrigerate until step 5.
Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate large bowl, use a handheld or stand mixer with a paddle attachment to beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape the sides and bottom of the bowl as needed. Add the eggs and vanilla, and beat on medium-high speed until fully combined. Beat in the sour cream, scraping the bowl again to ensure everything is well mixed. The mixture will appear a bit lumpy.
Add the dry flour mixture to the wet ingredients and beat on low speed until just combined. Then, add the milk and beat again. Be careful not to overmix. The batter will be thick, and you’ll have about 2 and 1/2 cups of it.
Assemble the cake: Carefully spread about half of the batter into the prepared pan. Sprinkle 1 cup (about half) of the cinnamon crumb mixture evenly over the batter. Then, spread the remaining batter on top of the crumbs, using a spoon or small offset spatula to gently spread the thick batter. It doesn’t have to be perfect. Finally, sprinkle the remaining crumb mixture evenly on top.
Bake: Place the cake in the oven and bake for 35–40 minutes, or until the cake is fully baked. To test for doneness, insert a toothpick into the center. If it comes out clean, the cake is done. Allow the cake to cool in the pan on a wire rack for about 15 minutes.
Make the icing: Whisk together all the icing ingredients and drizzle it over the warm cake.
Serve: Lift the cake from the pan using the parchment paper edges and slice it into squares. If you didn’t use parchment, slice directly in the pan. Serve the cake warm or at room temperature.
Storage: Store leftovers tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Notes

Make Ahead & Freezing Instructions: The cake can be baked and stored tightly covered at room temperature overnight. Prepare the glaze the following morning and drizzle it over the cake before serving. The cake, with or without icing, can also be frozen for up to 3 months. To thaw, leave it overnight in the refrigerator and bring it to room temperature before serving.

Sour Cream: Sour cream contributes to a tender, bakery-style crumb, so it’s essential not to skip it. If needed, you can substitute with full-fat or low-fat (but not nonfat) Greek yogurt.

Loaf Pan: If you prefer to bake this coffee cake in a 9×5-inch loaf pan, adjust the baking time to about 40 minutes.

9-inch Round Pan: While this recipe is too small for a 9-inch square pan, it works perfectly in a 9-inch round cake pan. Follow the same instructions and bake time.

9×13-inch Pan: To make this cake in a 9×13-inch pan, you’ll need to approximately 1.5x the recipe. My team and I tested the amounts, and here’s what you’ll need. Follow the same instructions, just use these updated amounts:

Crumb: 1 cup (200g) packed dark or light brown sugar, 1 and 1/4 cups (156g) all-purpose flour, 4 teaspoons ground cinnamon, 10 tablespoons (1 stick + 2 tablespoons or 145g) unsalted butter, cold and cubed.
Cake: 2 and 1/4 cups (281g) all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup (1.5 sticks or 170g) unsalted butter, 1 cup (200g) granulated sugar, 3 large eggs, 1 tablespoon vanilla extract, 1 cup (240g) sour cream, 1/4 cup (60ml) milk.
The icing recipe yields plenty for the larger cake. Bake for about 45 minutes. This version makes 24 servings.

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