Classic Coffee Cake Recipe: Moist, Fluffy, and Irresistible

Okay, so here’s the deal—I’ve made a lot of coffee cakes. But this one? It’s the one I keep going back to, again and again.

It’s soft, sweet, and has that crumbly topping I seriously dream about. Every bite melts in your mouth. And yeah, it smells amazing while it bakes.

I love how simple it is, too—no weird steps, no fancy stuff. Just good old-fashioned comfort. You’ll want to share it… or not.

Wanna bake it with me? Let’s do it step by step. You’ll love how easy (and yummy) it turns out.

Why You’ll Love This Recipe

• Comfort in Every Bite: A soft crumb, rich cinnamon filling, and crisp topping give this coffee cake timeless appeal.
• Perfect for Any Occasion: Brunch, potlucks, or just an afternoon treat—this one fits in anywhere.
• Freezer Friendly: Bake ahead and freeze for those last-minute guests (or cravings).
• Balanced Sweetness: The cinnamon sugar swirl adds depth without overwhelming.
• Make It Your Own: Add nuts or glaze it up—customize it how you like.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 20 minutes
• Bake Time: 45–50 minutes
• Total Time: Around 1 hour 10 minutes

Servings:
This recipe yields one 9×13-inch pan of coffee cake—around 12 generous squares.

Difficulty:
Beginner-friendly, no mixer required (but helpful if you have one). Measuring accurately and layering thoughtfully makes all the difference.

Required Kitchen Tools

• Large mixing bowls (at least two)
• Medium mixing bowl (for streusel)
• 9×13-inch baking dish
• Whisk and spatula
• Pastry cutter or fork (for the streusel)
• Measuring cups and spoons
• Optional: electric hand or stand mixer for faster creaming

Ingredients

For the Cinnamon Filling:

• ¾ cup light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground allspice or cardamom (optional)

For the Streusel Topping:

• ⅔ cup all-purpose flour
• ½ cup light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed

For the Coffee Cake Batter:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs, room temperature
• 1 cup sour cream
• 1½ teaspoons vanilla extract

Optional Glaze:

1–2 tablespoons milk

½ cup powdered sugar

½ teaspoon vanilla extract

How to Make Classic Coffee Cake Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.

2. Mix the Cinnamon Filling

In a small bowl, combine the brown sugar, flour, cinnamon, and optional spice. Set this aside—it’ll be your middle layer.

3. Make the Streusel Topping

In another bowl, mix flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs. Refrigerate until ready to use. This keeps the topping crumbly and crisp.

4. Make the Cake Batter

In a large bowl, whisk together the flour, baking powder, and salt.
In a second large bowl (or stand mixer), beat together the butter, granulated sugar, and brown sugar until smooth and fluffy. Add the eggs, one at a time, mixing well after each. Stir in the sour cream and vanilla extract until combined.
Slowly add the dry ingredients into the wet, mixing until just combined—don’t overmix. The batter will be thick.

5. Layer the Cake

Spread half the batter into the prepared baking dish and smooth it evenly. Sprinkle the cinnamon filling evenly over this layer. Carefully spread the remaining batter on top—it’s easier to dollop it around and gently smooth it with a spatula. Top it all with the streusel topping.

6. Bake

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. If the top is browning too quickly, cover loosely with foil during the last 10–15 minutes.

7. Cool and Glaze (Optional)

Allow the cake to cool in the pan for at least 20–30 minutes before glazing or slicing.
For the glaze: Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over the slightly warm cake for a sweet finish.

Variations for Classic Coffee Cake

• Add Nuts: Stir chopped pecans or walnuts into the streusel for extra crunch.
• Use Greek Yogurt: Swap sour cream with full-fat plain Greek yogurt if that’s what you have.
• Fruit Twist: Add a layer of sliced apples or blueberries between the batter layers.
• Mini Version: Bake in muffin tins for individual servings—just reduce the baking time to about 20–25 minutes.
• No Glaze Needed: It’s great plain, but you can also dust it with powdered sugar for a simpler finish.

Serving and Presentation

This coffee cake is best served slightly warm or at room temperature. It’s soft enough to cut clean slices, yet sturdy enough to hold together beautifully on a plate.

How to Serve Classic Coffee Cake:

• With Coffee or Tea: Naturally. It’s right there in the name.
• As a Brunch Centerpiece: Pair it with fruit, yogurt, and eggs for a well-rounded spread.
• With a Scoop of Ice Cream: Try it warm with vanilla or cinnamon ice cream for a comforting dessert.
• Dusted with Powdered Sugar: If skipping the glaze, a light dusting adds a lovely visual touch.

Storing Classic Coffee Cake

• At Room Temperature: Store tightly covered or in an airtight container for up to 3 days.
• In the Fridge: Keeps well for up to 5 days—just bring to room temperature before serving, or warm briefly.
• Freezing: Freeze individual slices or the entire cake (without glaze) wrapped tightly in plastic wrap and foil. Store for up to 2 months. Thaw overnight in the fridge and reheat if desired.

Tips and Tricks for Success

• Measure your flour carefully using the spoon-and-level method to avoid a dense cake.
• Use room temperature ingredients (especially eggs and sour cream) for a smoother batter and even rise.
• Don’t overmix the batter—mix just until combined for a tender crumb.
• Let the cake cool slightly before slicing so it holds together better.
• For a deeper flavor, prepare the streusel and cinnamon filling a day ahead to let the spices bloom.

Nutrition (per serving – based on 12 servings)

Component	Amount
Calories	~340 kcal
Total Fat	16g
Saturated Fat	9g
Carbohydrates	45g
Sugar	26g
Protein	4g
Fiber	1g
Sodium	170mg

Note: Values are approximate and will vary based on ingredients used.

❓ Classic Coffee Cake FAQs

Can I make this ahead of time?
Yes! This cake keeps well for several days and freezes beautifully.

Can I use yogurt instead of sour cream?
Absolutely—full-fat Greek yogurt is a good 1:1 substitute.

Why is my cake dry?
Overbaking or using too much flour can dry it out. Measure carefully and check doneness early.

Can I use a different pan?
Yes. You can use two 8-inch square pans or make muffins (adjust baking time accordingly).

Can I leave out the glaze?
Totally optional. The cake stands well on its own or with just a dusting of powdered sugar.

Conclusion

Classic Coffee Cake is one of those dependable bakes that’s both humble and quietly impressive. With its soft, buttery layers and crunchy cinnamon topping, it’s easy to see why it sticks around in so many kitchens. Whether you enjoy it with a morning cup or offer it as a simple dessert, it’s a recipe that delivers comfort, warmth, and just the right amount of sweetness—without trying too hard.