Coffee Cake Recipe

A classic homemade coffee cake recipe with a tender crumb, a buttery cinnamon streusel topping, and optional glaze. Perfect for brunches, holidays, or cozy mornings with your favorite hot drink.

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 50

Cooling time: 20

Total Time: 1 25

Servings: slices

Calories: 410kcal

Cost: $8

Equipment

1 9x13 inch baking pan Metal pan preferred for even baking
2–3 Mixing bowls At least one large and two medium bowls
1 Hand mixer or stand mixer Can mix by hand using whisk and wooden spoon if needed
1 set Measuring cups and spoons For dry and liquid ingredients
1 Pastry cutter Or use clean fingertips for streusel
1 Rubber spatula For scraping down the sides of mixing bowls
1 Cooling rack Allows air to circulate and prevents soggy bottoms

Ingredients

Streusel Topping

1 cup brown sugar packed
1 cup all-purpose flour
2 teaspoon ground cinnamon
½ teaspoon salt
6 tablespoon butter unsalted, cold and cubed

Cake Batter

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter unsalted, softened
1 ¼ cups granulated sugar
3 eggs large, room temperature
1 tablespoon vanilla extract
1 ¼ cups sour cream full-fat preferred

Optional Glaze

1 cup powdered sugar
2–3 tablespoon milk adjust thickness
½ teaspoon vanilla extract

Instructions

Mix streusel ingredients and cut in butter until crumbly. Refrigerate.
Cream butter and sugar; add eggs, vanilla, then flour mixture and sour cream.
Spread half the batter, add streusel, then remaining batter and top with streusel.
Bake at 350°F for 45–50 min. Cool 20 min before glazing.
Drizzle glaze over cooled cake for a sweet finish.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition