If you’re searching for the kind of recipe that draws a crowd to the kitchen with its irresistible aroma and keeps everyone coming back for seconds, look no further than The BEST Coffee Cake. With its ultra-moist crumb, generous cinnamon streusel, and that sweet vanilla glaze, this classic coffee cake is the perfect companion for your morning coffee, an afternoon pick-me-up, or even a simple dessert. It’s the sort of treat that feels both nostalgic and new every time you slice into it—warm, welcoming, and truly worthy of its “best” title.
Ingredients You’ll Need
Every layer of The BEST Coffee Cake is built on simple pantry staples, each one pulling its weight to create that perfect balance of flavor and texture. From the tangy richness of sour cream to the buttery crumble of the streusel, you’ll be amazed how everyday ingredients come together to make something extraordinary.
- Unsalted Butter (½ cup, softened): The foundation for a tender, rich crumb—use room temperature butter for the best texture.
- Granulated Sugar (1 cup, plus 2 tbsp for streusel): Sweetens the cake while helping achieve that golden, crisp exterior.
- Eggs (2 large): Give the cake structure and extra moisture; always use large eggs for consistent results.
- Sour Cream (1 cup): Adds unbeatable moisture and a subtle tang that sets this cake apart from the rest.
- Vanilla Extract (1 tsp for cake, ½ tsp for glaze): Infuses the cake and glaze with classic warmth and depth.
- All-Purpose Flour (2 cups for cake, ¾ cup for streusel): The backbone of the cake and streusel topping—measure carefully for a perfect crumb.
- Baking Powder (1 tsp): Helps the cake rise beautifully and evenly.
- Baking Soda (½ tsp): Works with the sour cream to create a light, tender crumb.
- Salt (¼ tsp): Enhances all the flavors and keeps the sweetness in balance.
- Brown Sugar (½ cup, packed): Brings a deep, caramel note to the cinnamon streusel topping.
- Ground Cinnamon (1 tbsp): The star spice of the streusel, adding warmth and that classic coffee cake aroma.
- Melted Unsalted Butter (¼ cup, for streusel): Makes the streusel delightfully clumpy and buttery.
- Powdered Sugar (1 cup, for glaze): Whips up into a silky glaze for the finishing touch.
- Milk (2 tbsp, for glaze): Creates a pourable consistency for drizzling the glaze.
- Optional: Chopped Pecans or Walnuts (½ cup): Add crunch and extra flavor to the streusel if you love a little nutty surprise.
How to Make The BEST Coffee Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and rises beautifully. Grease and flour a 9×13-inch baking dish or a 9-inch springform pan, making sure every corner is covered so nothing sticks—because nobody wants to lose those glorious edges!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for a tender crumb, so take your time and really let it get airy—it should look pale and slightly billowy.
Step 3: Add Eggs, Sour Cream, and Vanilla
Beat in the eggs one at a time, mixing well after each addition to keep the batter smooth. Then, blend in the sour cream and vanilla extract. The batter will be luxuriously thick and creamy, promising a moist and flavorful cake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leaveners are distributed evenly for a perfectly risen cake. Gradually add the dry mixture to the wet ingredients, mixing just until combined—over-mixing can toughen the cake, and we want it soft and tender!
Step 5: Layer the Batter and Streusel
Spread half of the cake batter into your prepared pan, smoothing the surface. In a medium bowl, stir together the brown sugar, 2 tablespoons granulated sugar, cinnamon, melted butter, and ¾ cup flour until crumbly. Sprinkle half of this streusel mixture evenly over the batter, creating that signature sweet and spicy ribbon.
Step 6: Finish Layering and Bake
Carefully spread the remaining batter over the streusel layer—it helps to drop spoonfuls and gently smooth them together. Top with the rest of the streusel, making sure every inch gets covered. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a dream come true!
Step 7: Glaze and Serve
Allow the cake to cool slightly in the pan. If you’re feeling extra decadent, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle it generously over the cooled cake, letting it sink into all those nooks and crannies. Now, prepare yourself for the best part—digging in!
How to Serve The BEST Coffee Cake
Garnishes
The final flourish can truly make The BEST Coffee Cake feel extra special. A generous drizzle of vanilla glaze brings a touch of sweetness and shine. For a bakery-style touch, sprinkle a few toasted nuts or a pinch of cinnamon over the top. Even a dusting of powdered sugar gives it that classic, inviting look.
Side Dishes
This coffee cake pairs beautifully with a hot cup of coffee, of course, but don’t stop there! Try serving it alongside a fresh fruit salad, creamy Greek yogurt, or even a dollop of whipped cream for a brunch spread that feels festive and complete. The subtle tang of the cake is a lovely counterpoint to fresh berries or citrus.
Creative Ways to Present
If you want to impress, cut The BEST Coffee Cake into neat squares and arrange them on a platter with fresh berries and mint leaves for color. For a rustic touch, serve pieces right from the baking dish, still slightly warm. And if you’re hosting a crowd, try making mini versions in muffin tins—perfect for grab-and-go breakfast treats or party nibbles!
Make Ahead and Storage
Storing Leftovers
The BEST Coffee Cake stays incredibly moist for several days, so don’t worry if you have leftovers! Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store at room temperature for up to three days—if it lasts that long.
Freezing
This cake freezes beautifully. Wrap individual pieces or the whole cake (without glaze) tightly in plastic wrap and then in foil. Stash it in the freezer for up to two months. Thaw slices at room temperature or gently warm in the microwave when you’re ready for a treat.
Reheating
To recapture that just-baked magic, warm slices in the microwave for about 15-20 seconds or in a 300°F oven for 5-10 minutes. If you’ve added the glaze, it will become deliciously gooey—just the way coffee cake dreams are made.
FAQs
Can I make The BEST Coffee Cake ahead of time?
Absolutely! You can bake it a day in advance and keep it covered at room temperature. In fact, the flavors deepen overnight, making it even more delicious the next day. Just glaze right before serving for the freshest look.
What if I don’t have sour cream?
No worries! You can substitute with full-fat Greek yogurt or even plain whole milk yogurt. The tang and moisture are important for the cake’s texture, so avoid thin, non-fat varieties.
Can I add fruit or nuts to the batter?
Definitely. Fold in up to 1 cup of fresh blueberries, diced apples, or chopped pecans or walnuts for extra flavor and texture. Just be sure to toss fruit with a bit of flour first to prevent sinking.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. The top should be golden and the streusel crisp.
Is The BEST Coffee Cake actually made with coffee?
No coffee in the cake itself! The name comes from its perfect pairing with your morning cup. But if you’d like, feel free to add a teaspoon of instant espresso to the batter or glaze for a subtle coffee kick.
Final Thoughts
Baking The BEST Coffee Cake is like giving your home a warm hug, and sharing it with friends or family makes any day feel a little more special. Pour yourself a mug of something cozy, cut a generous slice, and enjoy every bite—you truly can’t go wrong with this classic. Give it a try, and you’ll understand why it earns its “best” title again and again!
Print
The BEST Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic coffee cake features a moist sour cream-infused batter layered with a cinnamon streusel topping, making it the perfect sweet breakfast or dessert treat. Easy to prepare and delightfully flavorful, it offers a tender crumb and a satisfying crumbly topping, finished optionally with a sweet vanilla glaze.
Ingredients
For the Cake
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Streusel Topping
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, melted
- ¾ cup all-purpose flour
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a 9-inch springform pan to prevent sticking and ensure easy removal of the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to ensure even incorporation, then stir in the sour cream and vanilla extract to add moisture and flavor to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter which can result in a tough cake.
- Layer Batter and Streusel: Spread half of the batter evenly into the prepared pan. In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, melted butter, and flour to create the streusel topping. Sprinkle half of the streusel over the batter. Spread the remaining batter on top, then sprinkle with the remaining streusel crumb mixture.
- Bake: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked through.
- Cool and Glaze: Allow the cake to cool slightly in the pan. For the optional glaze, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cake for an added sweet finish.
Notes
- For extra flavor and texture, add ½ cup chopped pecans or walnuts to the streusel topping.
- This cake remains moist for several days when stored covered at room temperature.
- The cake freezes well for up to 2 months—wrap tightly in plastic wrap and aluminum foil before freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
