Coffee Cake 

You’re looking at a really incredible classic Coffee Cake Recipe! It is ultra moist with a smattering of brown sugar cinnamon filling, tender crumble and light glaze in every bite.

Coffee Cake Recipe

This might just be the best Coffee Cake in the history of ever! I’ve made it 5 times in the last 7 days to perfect it, just for you!! The cake itself is tender and fluffy and the right amount of sweet. The crumb is super moist (sorry, not sorry to use that word) and just melts in your mouth. And as if that weren’t enough, it has a sugary cinnamon filling vein running through the middle that I want in all of my desserts now. To top it off, we have a golden cinnamon crumb and a vanilla glaze skimming the surface. It is delicious when served warm and once cooled.  It will keep at room temperature for up to 4 days, but I seriously doubt any morsel of this will last that long. 

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

Cake Batter :

• All-purpose flour – No need for special flours here, the all-purpose will yield a perfectly light cake! 
• Baking powder
• Baking soda 
• Salt
• Salted butter, room temp – I always, always use salted butter! You can sub with unsalted butter and add an extra pinch of salt to the dough if you’d prefer. 
• Granulated sugar
• Eggs, room temp – Yes! These do need to be room temperature. You can place the whole egg in a bowl of warm (not hot) water for 5 – 10 minutes if you’re in a time pinch. 
• Sour cream – This contributes to the moisture and tenderness of the crumb. 
• Vanilla extract – The vanilla gives a nice depth of flavor to the whole cake. 
• Milk

Crumb topping and filling:

• All-purpose flour
• Light brown sugar 
• Granulated sugar 
• Ground cinnamon 
• Salt
• Cold butter – Again, I use salted butter but you can sub in unsalted. 

Vanilla Glaze:

• Salted butter, melted
• Powdered sugar
• Milk
• Vanilla extract

How to Make Coffee Cake

1. Preheat the oven to 350°F. Grease a 9×13 pan and line it with parchment paper, leaving a slight overhang for easy removal. Set aside.
2. Make the cake batter by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugar together for 2–3 minutes, until light and fluffy. 
4. Add the eggs one at a time, mixing until incorporated. Mix in the vanilla extract and then add the sour cream, mixing until smooth.  
5. With the mixer on low, gradually add the dry ingredients and then slowly add the milk until just combined. Set the batter aside and make the crumb topping and cinnamon layer. 
6. Make the crumb topping and cinnamon layer by using a pastry cutter  or food processor to combine the flour, both sugars, ½ Tbsp cinnamon, and salt. Cut in the cold butter until the mixture forms pea-sized crumbs.
7. Remove ¾ cup of the crumb topping and stir in the remaining 1 Tbsp of cinnamon. This will be your middle cinnamon layer.
8. Spread a little more than half of the cake batter into the bottom of the prepared pan. Sprinkle the cinnamon crumb layer evenly over the batter.
9. In small spoonfuls, drop the remaining batter over the cinnamon layer. Gently spread the batter to connect the dollops and cover the cinnamon layer as evenly as possible (it’s okay if it’s not perfect).
10. Sprinkle the crumb topping evenly over the top of the cake.
11. Bake at 350°F for 40–50 minutes, or until a toothpick comes out with moist crumbs. If the top begins to brown too quickly, loosely tent the pan with foil.
12. Whisk the glaze ingredients together and drizzle over the top of the cake immediately after removing it from the oven. 
13. Serve warm or cooled. Enjoy! Store in an airtight container at room temperature for up to 4 days.

Coffee Cake Storage 

Once cooled, store your coffee cake in an airtight container at room temperature for up to 4 days.

Can I freeze coffee cake? 

Yes! Place the cooled cake into an airtight container, with parchment between layers of slices and freeze. Enjoy within 3 months! 

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• I like to line the 9×13 with parchment paper, leaving a little hanging over the sides to make it easy to remove the cake once baked. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
• 9×13 pan – This pan gets a lot done in my kitchen. The finish has held up really well and gets the job done.
• Microwave safe bowls – I love this set of bowls. I used the small bowl to mix up the dry ingredients for the cake.

Breakfast Faves

• Belvita Breakfast Biscuits
• Mini Cinnamon Rolls 
• Easy Monkey Bread Recipe

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5 from 3 votes

Coffee Cake

By: Karli Bitner

You’re looking at a really incredible classic Coffee Cake Recipe! It is ultra moist with a smattering of brown sugar cinnamon filling, tender crumble and light glaze in every bite.

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Servings: 24 servings

Ingredients

Cake Batter

• ▢ 2½ cups all-purpose flour
• ▢ 1 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ ½ tsp salt
• ▢ 1 cup salted butter, softened
• ▢ 1¾ cups granulated sugar
• ▢ 3 large eggs, room temp
• ▢ 3/4 cup sour cream
• ▢ 2 tsp vanilla extract
• ▢ ½ cup milk

Crumb Topping and Filling

• ▢ 1 1/4 cup all-purpose flour
• ▢ 1 cup light brown sugar, packed
• ▢ ½ cup granulated sugar
• ▢ 1/2 Tbsp ground cinnamon, for the crumb topping
• ▢ 1 Tbsp ground cinnamon, for the filling
• ▢ ½ tsp salt
• ▢ 12 Tbsp cold butter, cubed

Vanilla Glaze

• ▢ 4 Tbsp salted butter, melted
• ▢ 1½ cups powdered sugar
• ▢ 2-3 Tbsp milk
• ▢ 1 tsp vanilla extract

Instructions 

• Preheat the oven to 350°F. Grease a 9×13 pan and line it with parchment paper, leaving a slight overhang for easy removal. Set aside.
• Make the cake batter by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
• In the bowl of a stand mixer, cream the butter and sugar together for 2–3 minutes, until light and fluffy.
  1 cup salted butter, softened, 1¾ cups granulated sugar
• Add the eggs one at a time, mixing until incorporated. Mix in the vanilla extract and then add the sour cream, mixing until smooth.
  3 large eggs, room temp, 2 tsp vanilla extract, 3/4 cup sour cream
• With the mixer on low, gradually add the dry ingredients and then slowly add the milk until just combined. Set the batter aside and make the crumb topping and cinnamon layer.
  ½ cup milk
• Make the crumb topping and cinnamon layer by using a pastry cutter or food processor to combine the flour, both sugars, ½ Tbsp cinnamon, and salt. Cut in the cold butter until the mixture forms pea-sized crumbs.
  1 1/4 cup all-purpose flour, 1 cup light brown sugar, packed, ½ cup granulated sugar, ½ tsp salt, 12 Tbsp cold butter, cubed, 1/2 Tbsp ground cinnamon
• Remove ¾ cup of the crumb topping and stir in the remaining 1 Tbsp of cinnamon. This will be your middle cinnamon layer.
  1 Tbsp ground cinnamon
• Spread a little more than half of the cake batter into the bottom of the prepared pan. Sprinkle the cinnamon crumb layer evenly over the batter.
• In small spoonfuls, drop the remaining batter over the cinnamon layer. Gently spread the batter to connect the dollops and cover the cinnamon layer as evenly as possible (it’s okay if it’s not perfect).
• Sprinkle the crumb topping evenly over the top of the cake.
• Bake at 350°F for 40–50 minutes, or until a toothpick comes out with moist crumbs. If the top begins to brown too quickly, loosely tent the pan with foil.
• Whisk the glaze ingredients together and drizzle over the top of the cake immediately after removing it from the oven.
  4 Tbsp salted butter, melted, 1½ cups powdered sugar, 2-3 Tbsp milk, 1 tsp vanilla extract
• Serve warm or cooled. Enjoy! Store in an airtight container at room temperature for up to 4 days.

Nutrition

Calories: 261kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 186mg | Potassium: 62mg | Fiber: 1g | Sugar: 27g | Vitamin A: 293IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

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