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.
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.