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Coffee Cake

Coffee Cake

Julia
This homemade Coffee Cake is soft, buttery, and layered with sweet cinnamon streusel in every bite. Topped with a thick crumb topping and optional vanilla glaze, this classic Coffee Cake is perfect for brunch, holidays, or an afternoon treat—and stays moist for days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • Cake Batter:
  • 2 ½ cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup sour cream full-fat recommended
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • Cinnamon Streusel Filling:
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • Crumb Topping:
  • 1 cup brown sugar
  • ¾ cup all-purpose flour
  • 1 tablespoon cinnamon
  • ½ cup cold butter cubed
  • Optional Glaze:
  • 1 cup powdered sugar
  • 1 –2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat & Prepare Pan:
  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment paper.
  • Mix Dry Ingredients:
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter & Sugar:
  • In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
  • Add Eggs & Vanilla:
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • Add Sour Cream & Milk:
  • Mix in sour cream. Gradually add dry ingredients, alternating with milk. Mix just until combined—do not overmix.
  • Prepare Crumb Topping:
  • In a separate bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter using a fork or pastry cutter until crumbly.
  • Assemble Cake:
  • Spread half of the batter into the prepared pan.
  • Sprinkle cinnamon streusel filling evenly.
  • Add remaining batter and spread gently.
  • Top with crumb topping.
  • Bake:
  • Bake for 35–45 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool & Glaze:
  • Let cool for at least 15 minutes before slicing. Drizzle with glaze if desired.

Notes

  • Do not overmix batter to keep cake tender.
  • Room temperature butter ensures proper creaming.
  • Sour cream is key for moisture—avoid skipping it.
  • Start checking for doneness at 35 minutes to prevent overbaking.
  • Cake tastes even better the next day as flavors develop.