If you’re on the hunt for a classic breakfast treat that never fails to impress, the BEST Coffee Cake is exactly what you need. This irresistible cake brings together a tender, buttery crumb, a swirl of cinnamon sweetness, and a golden streusel topping that just begs for a cup of coffee or tea. Whether you’re serving it for a lazy weekend brunch or as an afternoon pick-me-up, one bite of this BEST Coffee Cake and you’ll understand why it’s an all-time favorite in kitchens everywhere.
Ingredients You’ll Need
The magic of this recipe is all in its simplicity! Each ingredient plays a meaningful part in building the irresistible flavor and melt-in-your-mouth texture that puts the BEST Coffee Cake above the rest. Let’s take a look at what makes each component shine.
- All-purpose flour: The backbone of the cake, it gives the crumb structure and softness.
- Granulated sugar: Adds sweetness and helps achieve a delicate, golden crust.
- Unsalted butter (softened): Provides richness and a tender crumb—make sure it’s at room temperature for easy mixing.
- Sour cream: The secret weapon for supreme moisture and a little tang.
- Large eggs: Offer lift and structure, making the cake light yet satisfying.
- Vanilla extract: Enhances the cozy, warm flavor profile.
- Baking powder: Ensures the cake rises beautifully as it bakes.
- Baking soda: Works with the sour cream to create a lovely, fluffy texture.
- Salt: Only a pinch, but it deepens and balances all the flavors.
- Cinnamon Streusel Topping: Brown sugar, flour, and a dusting of cinnamon with cold butter form sweet, crumbly pockets throughout the cake.
- Optional Glaze: Powdered sugar, a splash of milk or cream, and a hint of vanilla for that classic finishing touch.
- Optional add-ins: Add chopped nuts to the streusel or swirl extra cinnamon-sugar through the batter for even more flavor.
How to Make BEST Coffee Cake
Step 1: Prep Your Pan and Preheat
Start your BEST Coffee Cake journey by preheating the oven to 350°F (175°C). Grease a 9×9-inch or 8×8-inch baking pan with butter or nonstick spray, making sure every corner is coated. This will help the cake lift out of the pan in perfect, golden squares.
Step 2: Cream Butter and Sugar
In a large bowl, combine the softened unsalted butter and granulated sugar. Using a hand mixer or a sturdy wooden spoon, beat them together until the mixture turns pale and fluffy. This step lays the foundation for that wonderfully soft crumb we all love in the BEST Coffee Cake.
Step 3: Add Eggs, Sour Cream, and Vanilla
Crack in the eggs, one at a time, mixing until each yolk disappears into the batter. Fold in the sour cream and vanilla extract until everything is smooth and silky. These rich ingredients keep the cake moist, dense, and brimming with flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This quick step ensures even leavening and prevents any surprise lumps in your finished cake.
Step 5: Bring It All Together
Gently add the dry mix to your wet ingredients, stirring just until combined. Over-mixing can toughen the cake’s texture, so stop when you see the last streaks of flour disappear. The batter will be thick and creamy—exactly what you want!
Step 6: Make the Cinnamon Streusel
In a small bowl, toss together brown sugar, all-purpose flour, and cinnamon. Add the cubes of cold butter, then work them in with a fork (or your fingertips) until you have a crumbly mixture that looks like chunky sand. Streusel is what sets the BEST Coffee Cake apart from the rest.
Step 7: Layer and Bake
Spread half the cake batter evenly into your prepared pan. Sprinkle with half of the cinnamon streusel, then carefully dollop and spread the remaining batter on top. Finish with the rest of the streusel, making sure every bite has a touch of cinnamon crunch. Slide the pan into the oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Glaze
Let your cake cool right in the pan for 15–20 minutes—that aroma is worth the wait! If you’re adding the optional glaze, whisk powdered sugar with a splash of milk (and a hint of vanilla) until smooth, then drizzle generously over the cooled cake. This is the final flourish that makes the BEST Coffee Cake truly irresistible.
How to Serve BEST Coffee Cake
Garnishes
Sometimes, a simple dusting of powdered sugar is all you need to make this coffee cake shine. If you want a little more pizzazz, scatter some toasted walnuts or pecans over the glaze, or add a little extra sprinkle of cinnamon for an extra-cozy touch.
Side Dishes
The beauty of the BEST Coffee Cake is how well it balances sweet and rich flavors, making it perfect with a strong cup of coffee or tea. Pair it with a fresh fruit salad, creamy Greek yogurt, or even a scoop of vanilla ice cream for a truly decadent breakfast or brunch.
Creative Ways to Present
For special occasions, you can cut the cake into mini squares and stack them on a tiered dessert stand, or serve generous slices with a dollop of whipped cream and a few fresh berries on the side. If you’re hosting brunch, set out a coffee cake “bar” and let guests top their slice with extra nuts, fruit, or a drizzle of honey.
Make Ahead and Storage
Storing Leftovers
Leftover BEST Coffee Cake stores beautifully. Keep any extra tightly covered at room temperature for up to 2 days—though it’s rarely around that long! After that, transfer to the fridge for up to 5 days. A quick reheat brings back the fresh-baked magic.
Freezing
To freeze, wrap cooled squares individually or as a whole slab in plastic wrap, then place inside an airtight container. It will keep well for up to 2 months. Defrost overnight in the refrigerator, or let it sit at room temperature for a few hours before serving.
Reheating
To reheat, simply pop a slice in the microwave for about 10–15 seconds, or place in a 300°F oven for 5–10 minutes. If you’ve glazed the cake, add the glaze after reheating for the prettiest presentation and best taste.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Full-fat Greek yogurt is a great substitute for sour cream in the BEST Coffee Cake. It adds the same moistness and tang, so feel free to swap it in if that’s what you have on hand.
What’s the secret to a really tender crumb?
The winning combination of sour cream and gentle mixing is key for the BEST Coffee Cake’s tender texture. Don’t over-mix once the dry ingredients go in—stirring just until combined keeps the cake soft and fluffy.
Can I double the recipe for a crowd?
Yes, this recipe easily doubles! Use a 9×13-inch baking dish and keep an eye on baking time, as it may need a few extra minutes. It’s just as delicious and even more impressive when baked for a group.
How do I know when the coffee cake is done baking?
After 35–40 minutes, check by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the BEST Coffee Cake is ready. Be careful not to overbake, as it can dry out quickly.
Can I add fruit or chocolate chips?
Definitely! Fold in up to 1 cup of fresh berries or chocolate chips to the batter for a fun twist. Just be sure to lightly toss add-ins with flour so they don’t sink to the bottom.
Final Thoughts
There’s something special about bringing the BEST Coffee Cake to your table: it’s humble, heartwarming, and always the first to disappear at any gathering. Make it once and you’ll find yourself reaching for this recipe every time you want a sweet, cinnamon-swirled treat. You absolutely deserve this little moment of homemade happiness—enjoy every crumb!
Print
BEST Coffee Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the most delicious and moist coffee cake that’s perfect for breakfast or brunch. This classic recipe features a buttery cake layer with a cinnamon streusel topping and an optional sweet glaze.
Ingredients
Main Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Streusel Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter (cut into cubes)
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch or 8×8-inch baking pan.
- Mix wet ingredients: Cream butter and sugar, add eggs, sour cream, and vanilla. Mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients.
- Prepare streusel: Combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
- Layer batter and streusel: Spread half of batter, sprinkle half of streusel, repeat layers. Bake for 35–40 minutes.
- Make glaze: Mix powdered sugar, milk, and vanilla. Drizzle over cooled cake.
Notes
- You can customize by adding nuts to the streusel or swirling cinnamon-sugar into the batter.
- Best served warm or at room temperature, pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 390
- Sugar: 25g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
