The Best Coffee Cake Recipe Ever

The VERY Best Coffee Cake Recipe ever is moist and buttery, with a cinnamon sugar layer in the middle topped with crumb topping and a sweet glaze icing. Perfect for breakfast or brunch with a hot cup of coffee!
A slice of the very best coffee cake recipe ever!

Is there anything better than cake for breakfast? Of course it’s not an indulgence I afford myself on the regular, but the day after my birthday is the best because I know there is leftover cake waiting for me to have with my cup of coffee…which leads me to today’s long overdue post…

The VERY Best Coffee Cake Recipe Ever EVER!

I’m not sure of the genius who coined the term coffee cake, but I would like to extend a firm handshake. Well done, sir or ma’am. Well. done.

I feel like I have crammed all the things that you would ever want in a coffee cake into my recipe. What you have is a dense, but moist, buttery cake with a layer of sweet cinnamon filling baked in the middle. The whole cake is topped with a buttery, cinnamon crumb topping and then drizzled with a sweet icing glaze. No cake mix is involved in this recipe, it is a from-scratch-baked-with-love kinda vibe, and you are going to LOVE it.

Looking for more Coffee-Cake Recipes? Try These:

The Best Coffee Cake Recipe has a cinnamon sugar layer baked inside and crumb topping

What Makes This Coffee Cake The BEST?

Well, I am sure this could be up for debate. I know after almost 11 years here on the internet that it’s impossible to make all y’all happy. I’ve tried. But I will say, that I have eaten my fair share of cake since the inception of this website (and for years before that), so I think I can call myself an expert in cake eating.

And this coffee cake is the best I’ve ever had. Hands down.

The cake itself is a dense, yet still fluffy texture with a buttery, vanilla flavor. The whole cake has a thick layer of cinnamon sugar filling baked in the middle, which, with the addition of flour, stays thick and doesn’t melt into the cake, which is amazing.

And of course I ALWAYS prefer a crumb topping on my coffee cake, and this one has the perfect amount, without being too much!

How To Make Coffee Cake

How Do You Make Coffee Cake?

There are a few defining characteristics of a coffee cake:

  • No Frosting – OR a light drizzle of an icing glaze. A lot of the time coffee cake is just dusted with powdered sugar, which you could absolutely do on this recipe!
  • Cinnamon. Coffee Cakes are generally spiced with cinnamon. I don’t make the rules.
  • Crumb Topping – This is not a must, but it’s very common. A lot of coffee cakes include nuts in the crumb topping as well, which you could do here if you like that! I’ll hit on that in a minute.
  • Vanilla Cake – It’s very typical for a coffee cake base to be a vanilla cake as opposed to chocolate.
  • A Single Layer Cake – Whether it be a 9×13, or a round cake, coffee cake is generally a single layer cake!

Are the Steps Easy?

Yes! You most likely have all the ingredients to make this cake in your kitchen now! There are a few steps, but they all come together with minimal effort.

  1. The cake is a butter/sour cream cake. The addition of sour cream makes it extra moist and the batter comes together very quickly and easily.
  2. The filling is simply a mixture of cinnamon, sugar, and flour that you spread over half of the batter. Spread the remaining cake batter carefully overtop!
  3. The crumb topping is quick to prepare, using melted butter, which makes it very easy to mix!

Cinnamon Crumb Coffee Cake Recipe

I LOVE to enjoy this cake while its still warm, but it’s also delicious at room temperature!

PRO TIP: Make sure that once this cake is cut you cover it AIRTIGHT immediately, as it can dry out quickly. I like to use Press and Seal plastic wrap, and press it down directly over the cake, and then covering the entire pan again with foil!

STILL looking for more Coffee Cake Recipes? Here You Go!

Print

The Best Coffee Cake Recipe Ever

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 45 minutes
  • Total Time Total Time: 1 hour 5 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Cake
  • Method Method: Oven
  • Cuisine Cuisine: Breakfast

Description:

Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!


Ingredients:

Cinnamon Filling

  • 3/4 cup light brown sugar
  • 3/4 cup all purpose flour
  • 2 teaspoons ground cinnamon

Crumb Topping

  • 6 tablespoons butter, melted
  • 1 cup light brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1 cup all purpose flour

Cake

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup sour cream
  • 1 teaspoon kosher salt
  • 3 teaspoons baking powder
  • 1 1/4 cup milk
  • 3 2/3 cup all purpose flour

Icing

  • 1 cup powdered sugar
  • 23 tablespoons milk

Instructions

  1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
  2. In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
  3. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
  4. For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
  5. Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
  6. Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
  7. Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer.
  8. Evenly sprinkle the crumb topping on top.
  9. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
  10. Remove cake from oven and place pan on a wire rack to cool completely.
  11. Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.

Notes:

Store airtight for up to 3 days

Keywords:: cookies and cups, coffee cake, crumb cake, cake recipe

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The Best Coffee Cake Recipe

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Rachel Dunham
Rachel Dunham

I made this for my husband’s birthday and he said it was one of the best coffee cakes he had had. However, I experienced the same as others where it took an extra 20 minutes to get the center cooked. I think if I did it again, I’d make in two pans to decrease cook time and ensure even baking.

Molly
Molly

This was a big hit. Made it gluten free and it turned out great! I did add an extra tablespoon of butter to the crumble topping.

Cynnamama
Cynnamama

It is definitely the best coffee cake EVER! It’s a keeper and I’m sharing it with friends and family! Thank you!

Allison
Allison

This recipe is AMAZING!!!! Turned out PERFECTLY! I would agree to add a little more butter to the crumb topping and for my oven I needed to add a few more minutes to the total baking time. Aside from those adjustments – this recipe is incredible! Thank you for sharing – I will absolutely make this over and over!!

Jessica
Jessica

I had high hopes but was disappointed unfortunately. This took well over an hour to cook through, which then in turn completely dried out the topping. I even covered it at the 50 minute point because the top was over browning, but it still needed almost 20 minutes past that.

Cindy
Cindy

Hi Shelley! I am also a butter cream addict, and I tried this recipe today after reading the comments. I was very careful with the measurements, but for some reason this cake turned out both dry and doughy at the same time. I checked my standard recipe and it has about half the amount of flour. Sorry, would not make this again.

Sara

I made this cake this weekend for Father’s Day. It was yummy! The cinnamon filling layer sunk from the middle to almost the bottom of the cake. Any thoughts on why or how to fix it next time?

Mollie
Mollie

Any recommendations for cooking this in high altitude ? I’ll be making it Father’s Day in Lake Tahoe! (~7300 ft. Above sea level)

Christine Howard
Christine Howard

Could I use cake flour in this recipe?

JOHN LANE
JOHN LANE

Hi,
I made this a couple of weeks ago, fabulous, came out perfect. Baked in a 9×13 pan. I am making again as a neighbor girl loved it and want to make it in 8 inch cake pans. I am thinking a double batch for three-8 inch pans. Do you think that would be too much batter per pan or should I do four 8 inch pans for a double batch?

Jon
Jon

So I’ve made this recipe before to perfection. Tonight… Not so much. It literally oozed out in the oven we took it out and the cake had half cooked and continued to ooze out. Now cleaning my oven. Any reason why it would turn out disastrous this go around?

Katie
Katie

I also had an issue with the cake baking even after an hour. Not sure what the problem is but glad to see it wasn’t just me from other comments!

Robin Enochs
Robin Enochs

My college age son asked for coffee cake – I could not find the recipe I’ve made before so I found this and thought it sounded amazing – I followed it exactly… it too over an our to bake and with that the bottom half was extremely dense and Doughie – the top half was more cake like but still very dense – I am pretty experienced in the kitchen however cant figure out what went wrong – any suggestions, recomentations?

Brooke
Brooke

I used a thick ceramic 9×13 and it has taken over an hour to cook just as an fyi but consistency looks great and next time I make this I’ll probably consider adding more butter to the crumble

Pamela Avery
Pamela Avery

Cooked the coffee cake this morning. My husband said it’s the best coffee cake he has ever tasted…can’t get much better than that. I am looking forward to trying sons of your other dishes soon. Yummy coffee coke.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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