Recipe
This coffee cake is the kind of recipe that turns a regular morning into something extraordinary—trust me, it’s *that* good. What sets it apart? That irresistible crumbly streusel topping and a moist, tender cake that practically melts in your mouth.
It’s made with simple pantry staples but feels indulgent, like you picked it up from a cozy bakery. I’ve tweaked this recipe over the years to get it just right, and now it’s my go-to for breakfast gatherings or lazy Sunday brunches.
Imagine this: warm slices straight from the oven, the cinnamon aroma filling your kitchen, and that perfect balance of sweetness and spice. Whether you’re a baking pro or a novice, this recipe is foolproof and totally worth the effort.
One bite, and you’ll see why it’s a crowd-pleaser every single time.
Ingredients
To achieve a perfectly tender and flavorful coffee cake, start by gathering high-quality ingredients. Fresh, simple components are key to creating a cake that’s moist, aromatic, and irresistible. Here’s what you’ll need, plus some insider tips to guarantee your baking success:
For the Cake:
- All-purpose flour – The foundation for a light and fluffy texture.
- Granulated sugar – Adds sweetness and helps create a golden crust.
- Unsalted butter – Use room temperature butter for easy creaming and a rich flavor. Substitute with oil for an extra moist crumb.
- Eggs – Fresh eggs bind the batter and add structure.
- Buttermilk – Keeps the cake tender and adds a slight tang. No buttermilk? Mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar.
- Baking powder & baking soda – Essential for that perfect rise.
- Vanilla extract – A must-have for warm, aromatic flavor.
- Salt – Balances the sweetness and enhances all the other flavors.
For the Streusel Topping:
- Brown sugar – Creates a rich, caramelized crunch.
- All-purpose flour – Helps the streusel hold its shape.
- Cinnamon – A non-negotiable for that classic coffee cake spice.
- Cold butter – Cut into small cubes for a crumbly, melt-in-your-mouth texture.
Optional Add-Ins:
- Chopped nuts (walnuts or pecans) – Adds a delightful crunch.
- Fresh fruit (blueberries or apples) – For bursts of juicy flavor.
Little Wins:
A dusting of powdered sugar or a drizzle of glaze can elevate your coffee cake to bakery-level perfection.
Fresh berries or a sprinkle of cinnamon on top make it look as good as it tastes.
How to Make the Best Best Cinnamon Coffee Cake
– Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. This method prevents overmixing and keeps the batter tender.
Watch out: Overmixing can lead to a dense cake—mix just until combined.
– Spread the batter evenly into the prepared pan. Use a spatula to smooth the top for an even bake.
Pro tip: Tap the pan lightly on the counter to remove air bubbles.
– Sprinkle the crumb topping evenly over the batter. Don’t press it in—this allows it to bake into a crispy, golden layer.
Watch out: Clumps that are too large can sink into the cake.
– Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
Pro tip: Check at 30 minutes to prevent overbaking.
– Let the cake cool in the pan for 10 minutes before serving. This allows it to set and makes slicing easier.
Pro tip: Dust with powdered sugar for a finishing touch.
– Serve warm with a cup of coffee or tea for the ultimate cozy treat. Enjoy your homemade cinnamon coffee cake—you’ve earned it!
Nutrition
This homemade coffee cake is a delicious treat, but it’s important to be mindful of its nutritional content. Below is the breakdown per serving.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 45 mg |
| Sodium | 280 mg |
| Total Carbs | 48 g |
| Dietary Fiber | 1 g |
| Sugars | 28 g |
| Protein | 5 g |
Chef Tips
Perfecting this coffee cake starts with a few simple chef tips I’ve learned over the years. Use room-temperature ingredients for even mixing, and don’t overbeat the batter—it toughens the crumb.
Add a pinch of cinnamon to the streusel for depth. Bake in the center of the oven for consistent heat distribution.
Let it cool slightly before serving to set the texture. These small steps make all the difference.
Frequently Asked Questions
Can I Use a Different Type of Flour?
Sure, I can use a different type of flour, but it might change the texture. All-purpose flour works best, but I’ve tried whole wheat or almond flour—just know the cake’ll be denser or crumblier.
How Do I Store Leftover Coffee Cake?
I store leftover coffee cake in an airtight container at room temperature for up to two days. For longer storage, I wrap it tightly in plastic and keep it in the fridge for up to a week.
Can I Freeze the Coffee Cake?
Yes, I can freeze coffee cake. I wrap it tightly in plastic, then foil, and store it for up to 3 months. I thaw it overnight in the fridge or at room temperature before reheating or serving.
What’s the Best Way to Reheat It?
I’d reheat the coffee cake in the oven at 300°F for about 10-15 minutes to keep it moist. If I’m in a hurry, I’ll use the microwave for 20-30 seconds, but that can make it a bit drier.
Can I Substitute the Sugar With a Healthier Option?
Yes, you can substitute sugar with healthier options like honey, maple syrup, or coconut sugar. I’d recommend reducing the liquid in the recipe slightly since these alternatives add moisture, and expect a slight flavor change.
