Coffee Cake is the quintessential morning treat that pairs perfectly with your favorite cup of coffee or tea. This tender, buttery cake features a sweet cinnamon streusel swirled throughout the middle and generously crumbled on top, creating layers of texture and flavor in every bite. Despite its name, coffee cake doesn’t actually contain coffee but rather gets its title from being the ideal accompaniment to a warm beverage. The combination of moist, vanilla-scented cake and crunchy, sweet topping makes this a beloved choice for breakfast gatherings, brunch parties, or afternoon snacking. Simple enough for a weekend baking project yet impressive enough for special occasions, this classic recipe delivers homemade comfort that fills your kitchen with an irresistible cinnamon aroma.
Serving Quantity: 12 servings
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 2 and a half cups all-purpose flour
- 1 and a half cups granulated sugar
- 3 teaspoons baking powder
- Half teaspoon salt
- Three-quarters cup unsalted butter (softened)
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- Three-quarters cup packed brown sugar
- 2 teaspoons ground cinnamon
- Half cup cold butter (cut into small pieces)
- 1 cup all-purpose flour (for streusel)
- 1 cup powdered sugar
- 2 tablespoons milk
- Half teaspoon vanilla extract (for glaze)
Nutrition Information (Per Serving):
- Calories: 425
- Protein: 5g
- Carbohydrates: 62g
- Fat: 18g
- Sugar: 40g
- Sodium: 195mg
- Fiber: 1g
- Cholesterol: 95mg
1. Prepare the Pan and Oven
Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking pan thoroughly with butter or cooking spray, making sure to coat the bottom and sides well. You can also line the pan with parchment paper for even easier removal. Set the prepared pan aside. Having everything ready before you start mixing ensures the baking powder activates properly and your cake rises beautifully.
2. Make the Streusel Topping
In a medium bowl, combine the brown sugar, two teaspoons of cinnamon, and one cup of flour. Mix these dry ingredients together with a fork. Add the cold butter pieces to the bowl. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. You want pea-sized clumps that will create that classic streusel texture. The butter should be cold so it creates distinct crumbly pieces rather than blending smoothly. Set this streusel mixture aside while you make the cake batter.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together two and a half cups of flour, granulated sugar, baking powder, and salt. Whisking aerates the flour and ensures all the leavening is evenly distributed throughout. This step prevents pockets of baking powder that can create an uneven rise or bitter taste. Make a well in the center of the dry ingredients where you’ll add the wet ingredients.
4. Combine the Wet Ingredients
In a separate bowl, beat the softened butter with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, beating well after each addition. The mixture should be light and fluffy. Pour in the milk and two teaspoons of vanilla extract and mix until combined. The mixture might look slightly curdled at this point, which is completely normal. The flour will bring everything together.
5. Create the Cake Batter
Pour the wet ingredients into the well you created in the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the wet and dry ingredients together. Mix just until no streaks of flour remain, being careful not to overmix. Overmixing develops gluten and can make your cake tough instead of tender. The batter should be thick, smooth, and pourable. A few small lumps are fine and will disappear during baking.
6. Layer the Cake and Streusel
Pour half of the cake batter into your prepared pan and spread it evenly with a spatula. Sprinkle half of the streusel mixture over the batter, distributing it evenly across the entire surface. Carefully spoon the remaining batter over the streusel layer, spreading gently to cover. The batter doesn’t need to completely cover the streusel, as some patches showing through are fine and add to the rustic appearance. Top with the remaining streusel, sprinkling it generously over the entire surface.
7. Bake Until Golden
Place the pan in your preheated oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the streusel should look crispy and caramelized. The edges will pull away slightly from the sides of the pan. If the top is browning too quickly but the center isn’t done, tent the pan loosely with aluminum foil for the last 10 minutes of baking.
8. Cool and Add Glaze
Remove the cake from the oven and place it on a wire rack to cool for at least 20 minutes before glazing. While the cake cools, make the glaze by whisking together the powdered sugar, two tablespoons of milk, and half teaspoon of vanilla extract in a small bowl. The glaze should be thick but pourable. Add more milk a teaspoon at a time if it’s too thick, or more powdered sugar if it’s too thin. Drizzle the glaze over the warm cake in a zigzag pattern. The glaze will set as the cake cools completely.
Tips for Perfect Coffee Cake
Use room temperature ingredients for the best texture. Cold eggs and milk don’t blend as smoothly into the batter and can result in a denser cake. Take butter and eggs out of the refrigerator 30 minutes before baking. Don’t skip the streusel in the middle layer. That hidden pocket of cinnamon sweetness is what makes coffee cake special and creates wonderful texture contrast. For extra crunch, add half a cup of chopped pecans or walnuts to the streusel mixture. The nuts toast beautifully during baking and add richness. Sour cream can replace half the milk for an even more tender, moist cake with a slight tang that complements the sweetness. This cake actually tastes better the next day after the flavors have had time to meld. Store covered at room temperature for up to 3 days or refrigerate for up to a week. Coffee cake freezes beautifully for up to 3 months. Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Thaw at room temperature or warm briefly in the microwave. For a cream cheese variation, dot small pieces of softened cream cheese over the first batter layer along with the streusel. It creates pockets of tangy richness. Make this in a tube or bundt pan for a more elegant presentation. Increase baking time to 55 to 60 minutes and check for doneness with a skewer. Leftover coffee cake makes excellent French toast. Dip slices in egg mixture and cook in butter until golden on both sides. Serve warm or at room temperature. Coffee cake is best enjoyed within the first two days when the streusel is still crunchy. After that it softens but remains delicious. Add a teaspoon of almond extract along with the vanilla for a subtle nutty flavor that pairs wonderfully with the cinnamon. For individual servings, bake in a muffin tin for 20 to 25 minutes. Perfect for grab-and-go breakfasts or lunchbox treats.
