Easy Coffee Cake Recipe
This Easy Coffee Cake Recipe is a simple, yet elegant crumb cake that’s topped with the most delicious cinnamon sugar streusel. It’s made moist with sour cream and is perfect for a baby shower, holiday brunches or a coffee date with some girlfriends!
I LOVE THIS RECIPE!! I’ve made it twice already and every time, I’m impressed by how fluffy the cake gets. The streusel pairs so well with the fluffy cake. Each time I made it, I used Greek yogurt and it works great. This coffee cake is perfectly sweet and that’s great for my family because we don’t like things that are too sweet.— Eva
You can never go wrong with a perfectly sweet, scrumptious, tender Coffee Cake! And you’re going to love this easy-to-follow recipe. You’ll notice this homemade version is not like the overly-sweet, fake-tasting store bought ones you may have tried. The cake has a wonderful buttery, vanilla flavor with the perfect soft and moist texture. And the crunch from the cinnamon sugar crumb topping is quite irresistible. In fact, my daughter told me this cake was her favorite thing I’ve ever made!
Because my daughter loves this coffee cake so much, we’ve made it more times than I could count. She even makes it herself now! I love to enjoy a piece with a morning (or afternoon) cup of coffee or hot tea. Such a wonderful treat!
This crumb cake is made with simple ingredients to give it an incredible soft, moist crumb, plus delicious sweet flavor. Here are all of the ingredients you’ll need to make it:
- Streusel topping. A simple mix of all-purpose flour, granulated sugar, cinnamon and melted butter makes for a sweet crunchy layer that pairs so well with the tender cake. So good!
- Flour. To give this the perfect texture, you need regular all-purpose flour. I have not experimented with using different flour varieties for this recipe.
- Baking soda and baking powder. Helps the cake rise!
- Salt. Really brings all of the flavors together!
- Cinnamon. We’re adding plenty of cinnamon to give this coffee cake that warm, cozy, fall flavor.
- Unsalted butter. Adds incredible moisture and lightens up the crumb. If you only have salted butter, reduce the 1/2 teaspoon salt called for in the recipe to 1/4 teaspoon.
- Granulated sugar. Sweetens the cake and gives it amazing flavor and texture.
- Egg. One egg is needed to add moisture and bind the ingredients together.
- Sour cream. Feel free to use full fat or light sour cream to achieve the perfect moist texture. Plain whole milk yogurt or Greek yogurt works great too!
- Vanilla extract. Flavor booster!
- Glaze. Optional, but highly recommend. A simple mixture of powdered (confectioners’) sugar and milk drizzled over the top is incredible.
How to make this recipe
Coffee cake looks fancy, but it is really easy to make. Before starting the recipe, preheat the oven and either grease the pan or line it with parchment paper. Then grab all of the ingredients and start mixing!
Make the Cinnamon Streusel
- Dry ingredients. In a small bowl whisk together flour, sugar, and cinnamon.
- Melted butter. Stir in melted butter. Use your hands to really mix it up good.
- Set it aside and make the cake layer.
Make the Cake
- Dry ingredients. Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl and set aside.
- Beat butter and sugar. Add the butter and sugar to a separate mixing bowl and use an electric hand mixer or stand mixer (with the paddle attachment) on medium speed to combine ingredients for 2 minutes until light and fluffy.
- Add wet ingredients. Scrape the sides of the bowl as needed and then add the egg, sour cream, and vanilla. Mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Combine wet and dry ingredients. Turn the mixer on low speed and gradually add the flour mixture to the butter/sour cream mixture. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
Assemble & Bake
- Pour batter into pan. Transfer the batter into the prepared pan. Spread it out with a spatula. It will seem very thin, but don’t worry, it will bake up nice and fluffy.
- Streusel topping. Sprinkle the streusel topping over the top and gently press down with your fingers. It might seem like too much streusel, but we really enjoyed the amount.
- Bake. Place in an oven that has been preheated to 350ºF and bake for about 30-40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Mine is done in 30 minutes.
- Enjoy! Remove from the oven and place the pan on a wire rack to cool completely, about 15 minutes. Once cool, you can add stir together the optional glaze and drizzle it over the top. Slice and enjoy!
This coffee cake recipe with crumb topping is really straight-forward and easy to make, but here are a few tips so it’s perfect every time.
- Follow the recipe. For best results, I highly recommend following the recipe and using the exact ingredients I’ve listed.
- Correct measuring. To ensure the correct amount of flour and best cake results, whisk the flour, then spoon it into a dry measuring cup and level off the top with a straight edge.
- Room temperature ingredients. We recommend bringing the butter, egg, and sour cream to room temperature before getting started. All of the ingredients will mix together more easily and you won’t have to worry about over-mixing the batter.
- Do not over-mix the batter. Over-mixing the batter can result in a dry, tough baked goods. You can even mix in the last little bit of the dry ingredients by hand. Here’s more info on over mixing and why it should be avoided.
- Leftovers. If you’re enjoying this the next day, give it 10-20 seconds in the microwave. We love it a bit warm!
Frequently asked questions
A classically flavored coffee cake like this one is a buttery, vanilla cake that’s topped with a cinnamon sugar streusel crumb topping. It is most often served for brunch, but it’s one of those magical dessert foods that’s acceptable to eat any time of the day.
Strangely enough, there’s actually no coffee in coffee cake. Coffee cake is thought to of originated in Germany and the name comes from the idea of eating sweet cakes while enjoying coffee.
We love coffee cake served with: hash browns or breakfast potatoes, fresh fruit or fruit salad, bacon, sausage, or ham and eggs.
This easy coffee cake recipe is perfect as-is, but it’s also easily adaptable to include other spices and add-ins. Here’s some tasty options:
- Spices. Swap the cinnamon for pumpkin pie or apple pie spice.
- Nuts. Add 1/3 cup of finely chopped walnuts or pecans to the streusel topping for a delicious crunch.
- Glaze. (highly recommend!) Make a glaze by mixing 1/4 cup confectioners’ sugar with 1 to 2 teaspoons milk. Mix until smooth and drizzle over the cooled cake.
- Powdered sugar. Dust the top of the cooled cake with a bit of confectioners’ sugar.
- Fruit. Give my apple coffee cake a try. So good and perfect for the fall season!
- Leftovers. This is best within 2 to 3 days, stored at room temperature in an air-tight container. I doubt it will last much longer than that, but you can also store it in the refrigerator for up to 1 week or freeze it.
- To freeze. Allow to cool to room temperature and then wrap it in plastic wrap, put it inside an airtight container and into the freezer for up to around 2 months. When you’re ready to eat, let it thaw at room temperature for several hours or overnight in the refrigerator.
- To reheat. If you’d like to enjoy warm, reheat in the microwave for 10 second increments until warm. To heat in the oven remove any plastic wrap, then wrap in aluminum foil. Preheat oven to 350 degrees F and heat for 6-8 minutes or until warm.
This is the best coffee cake I’ve ever tasted, it’s perfect for an every day dessert, birthday parties, wedding showers, you name it! You better believe I’ll be serving it for Christmas morning brunch!
Other dessert recipes:
Looking for more easy desserts? Give these family favs a try!
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Easy Coffee Cake Recipe
- 1/4 cup all-purpose flour
- 1/4 cup white granulated sugar
- 1 1/2 teaspoons cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 1 large egg, room temperature
- 1/2 cup sour cream, or plain whole milk or Greek yogurt
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F and grease an 8×8-inch square baking pan with cooking spray or line with parchment and set aside.
- To prepare the streusel topping, mix together the flour, sugar, and cinnamon in a medium bowl. Stir in the melted butter and use your hands to really mix it up good. Set aside.
- For the cake, whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl and set aside.
- Add the butter and sugar to a separate mixing bowl and use an electric mixer on medium speed to combine ingredients for 2 minutes until light and fluffy. Scrape sides as needed and then add the egg, sour cream, and vanilla. Mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low speed and gradually add the flour mixture. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
- Transfer the batter into prepared baking pan. Spread it out with a spatula. It will seem very thin, but don't worry, it will bake up nice and fluffy. Sprinkle streusel topping over the cake and gently press down with your fingers. It might seem like too much streusel, but we really enjoyed the amount.
- Bake for 30-40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. My cake was done in 30 minutes.
- Remove cake from oven and place pan on a wire rack to cool completely, about 15 minutes.
Did you make this recipe?
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I had a craving so bad but didn’t have the exact ingredients but did follow step by step. The only things I substituted were the whole milk for 2%, Used about 2tbl. Less sugar for the cake and topping. I used 1/4 cup Mayo and 1/4 cup fat free yogurt.
It still came out good! Family loved it.
So happy you were able to make it work! Thanks for your feedback!
Oh my…best coffee cake ever. I made this to surprise my son for his birthday. I halfed the streusel because I thought it was a bit much. Good move. I squeezed a hint of fresh lemon juice in the glaze. Yummy. Of course I had to sample it so his cake will have a missing piece. I forgot to blend the sugar and butter first, just mixed them all together, but it’s amazingly fluffy. Used coconut sugar instead of white. I normally use almond flour, but my boy ain’t into that :)!
A new favorite for sure. Will leave it on the counter for him with his birthday gift. Thanks for a GREAT easy recipe.
And…I only had maybe a TB of sour cream, so used greek yogurt for the rest.
This makes me so happy to hear! And thanks so much for your feedback on ingredients that you used and revisions that you made.
Can I add blueberries to this coffee cake without changing the texture?
I can’t say for sure since I’ve never tried it but let us know if you do. Good luck!
Delicious and so quick and easy.
Thanks! Definitely a favorite of mine too!
It is sooo good. Next time I will try putting 1/2 the topping inside and 1/2 on top…..who am I kidding ? I bet I will double the topping and THEN put it in both places. Lol. Thank you for the recipe!
Yum! I love that idea!
We are gluten free and I substituted the all purpose flour for gluten free cake flour and the sour cream for 2% plain greek yogurt. Didn’t find the batter as thin as mentioned in the instructions so I reduced baking time to 25 minutes. The end result was perfect, and delicious.
Love hearing this and thank you so much for your feedback!
Can this recipe be doubled and baked in two separate 8×8 inch pans? Or do I need to bake two separate batches of batter and crumb topping? I ABSOLUTELY LOVE this recipe!! Thank you sooo much in advance!!
So happy you love! I think doubling it would work out just fine.
ohhh! JUST WHAT I NEEDED! I’ve made a Rhubarb-Raisin Coffeecake for many years…LOVE it! but…the “cake” part just wasn’t all it could be. i searched for an “easy” & THIS recipe just danced int o my kitchen & my heart! IT. IS. YUM. i’m readying my ingredients now to double the recipe…thereby…MORE YUM! thank you! oh! thank you! chris c.
So happy you enjoyed! It’s a favorite of mine too!
I LOVE THIS RECIPE!! I’ve made it twice already and every time, I’m impressed by how fluffy the cake gets. The streusel pairs so well with the fluffy cake. Each time I made it, I used Greek yogurt and it works great. This coffee cake is perfectly sweet and that’s great for my family because we don’t like things that are too sweet.
Thanks so much for your feedback! I need to give it a try with Greek yogurt next time – great idea. So happy that you love this as much as I do!
Very tasty recipe, I’m enjoying this cake right now with my morning coffee! I didn’t have sour cream so I used whipped cream with a teaspoon of lemon (Mr. Google told me to do it hehe) and I think it worked out perfectly! Thank you!
Yay! So happy to hear that you enjoyed and thanks so much for leaving your feedback!
Hey Kim.. any substitute for Sour Cream? I want to make this today but no sour cream at home 🙁
Yes, several people in the comments have mentioned that yogurt and even coconut yogurt worked great. Other than that, I’m not sure of a substitution. Mayonnaise would probably work too.
Looks very good! May I sub maple syrup and oil for sugar and butter?
I can’t say for sure, since I’ve never tried that. I think oil for the butter should work out fine, but I’m not sure about the maple syrup for the sugar. Please let us know how it turns out if you try it.
Made this Christmas morning and it was a major hit! It’s my new go-to and it was super easy too!
My family loves this so much! So easy and you always have the ingredients on hand.
I have made a many coffee cakes…some healthy, some not. Your recipe is right in the middle and taste absolutely amazing. My family loved it. I had to leave it a 5 star rating. This cake is going to be a regular in my kitchen. Thank you!!!
Forgot to add that I cut about 1/4 cup of of the sugar out and used greek yogurt instead of the sour cream. Turned out just great.
Love hearing this! I was planning to make it for my family’s Christmas brunch and I think I’ll try the Greek yogurt and cutting the sugar a bit. Thanks for your feedback!
If I wanted to add some coffee to the above, say 1tsp- could I dissolve it it 1Tbsp boiling water. Or would that adjust the outcome?
I can’t say for sure, since I haven’t tried this.
I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.
So glad you loved!
Delicious! I didn’t have an electric mixer but it still turned out well mixing by hand. I’ve also made it with gluten free flour. Saving this recipe!
Thanks for your feedback! So glad you enjoyed!
We love this coffee cake. For a non dairy option, I substituted 1/2 cup non dairy coconut milk yogurt for the sour cream. The cake was gobbled up by my clan before it ever had a chance to get cold. Great texture. Thank you for the recipe. I have saved it to my favorites.
Yay! Love hearing this and thanks so much for sharing a nondairy option. It’s seriously one of my favorites too!
OMG, I just made this tonight for supper (with ribs, coleslaw and cornbread). I am known for my coffee cake but decided to try this recipe as I wanted to try one with sour cream. My husband was reluctant but he just had a piece and thought it was more moist than the coffee cake I am famous for. It was so good between the 3 of us, it’s almost gone already. The cake is easy to make, moist, flavorful and so yummy. Already printed a copy of the recipe to keep. Thanks
Yay! Love hearing this! It’s honestly one of my favorite recipes on the blog!
I made this today and it was perfect! I didn’t have sour cream so subbed Greek yogurt. I didn’t have baking soda either so replaced that with 3x the baking powder. Made it in a 8×8 glass pan and it was done at about 26 min in my oven. It’s just Hubby and me at home and we ate the whole pan in an afternoon. Oops! Delicious, moist, the perfect amount of crunchy streusel! Thank you so much!
Love it! And don’t feel bad… my daughter and I have totally ate the whole pan in one day! 🙂
Can I make this without baking soda? I don’t have any in my home.
Based on another reader’s feedback, that accidentally added the baking soda to the topping, I think it would work fine.
How do you make this w COCONUT FLOUR ?
Coconut flour is a very different flour to bake with. I don’t think it would work in this recipe. Here is one that I found that looks delicious https://www.theroastedroot.net/paleo-coffee-cake/
Yummy 😋. Added half teaspoon of cinnamon in the batter! Definitely use the icing dizzle. Very light and moist! And so so easy! Thank you Kim.
So glad you enjoyed! I’m going to make it tomorrow and I think I’ll add the drizzle… thanks for the suggestion!
So we’re clear, I completely messed this up. I added the baking soda and powder and salt to the streusel topping and I can’t find my mixer so I ended up mixing the cake by hand. With all of that said, this is delicious. The cake is light and fluffy and the topping is rich (and a little salty in my case but that’s my fault). Can’t wait to try this again and not mess it up!
So sorry you messed up! But I’m glad you enjoyed anyway. It’s one of my favorites!
A light and fluffy crowd pleasing brunch recipe! it was a huge hit this weekend and not a crumb is left!
I love hearing that! So glad you enjoyed!
We loved this coffee cake! It’s similar to one that my mom made, and now I have the recipe. Will be making again!
This cake was perfect. So quick, easy and absolutely delicious. I’ll definitely be making it again!
Kim, I made this cake yesterday and it was just wonderful! The whole family enjoyed it, and it pairs so nicely with tea. It was also super light and fluffy. I will definitely be making this one again. Thanks for sharing.
Quick, Easy and delicious I love this coffee cake.
Made this over the weekend and it’s husband AND toddler approved! DE-LISH! Thanks for sharing! Do you think it would work to use part all-purpose and part whole wheat flour?
I’ve made this several times since you posted the recipe. It is my family’s favorite coffee cake, hands down. My children ask for it often and complain when Dad takes the last piece. 🙂
This coffee cake was so good and easy. It was wonderful to have with my morning coffee.
This was such a nice and easy recipe for a delicious coffee cake. We definitely love the addition of nuts for the topping. 🙂
Made this tonight for my parents. Yummy. I will for sure make again. SOoooo good. Thanks for sharing.
I think part white whole wheat and part all-purpose would work just fine. Whole wheat pastry flour would also probably be a great option. Let me know if you give it a try!
This cake is perfection – I only wish I still had some left to enjoy with my coffee right now!