This is my all-time favorite coffee cake. It’s super soft, buttery, and loaded with a thick cinnamon-sugar layer right through the middle. Perfect for breakfast or brunch with a hot cup of coffee!
Is there anything better than calling cake breakfast and getting away with it? This recipe is exactly what I want next to my coffee—soft, buttery cake, a cinnamon-sugar swirl in the middle, a crumb topping that means business, and a sweet glaze to finish it all off. If you’ve been looking for a go-to coffee cake that feels bakery-level but still comes together with minimal effort, this is it.
Why You’ll Love This Coffee Cake Recipe
- Tender cake that’s packed with flavor. This cake has that buttery, sturdy texture I love. It’s like a fluffier pound cake. It can hold its own under all that cinnamon-sugar goodness and crumb topping.
- The crumb is everything. Thick, sweet, and next-level delicious. If you’re here for the crumb, you’re in the right place.
- That glaze on top? Not optional. I always finish mine with a quick icing drizzle because… well, why wouldn’t you?
- It’s from-scratch and totally doable. No mixes here, but don’t stress! My teenage sons have made this one on their own, and it turned out great.
Heads up on the bake time: This is a thick cake, so depending on your oven, it might need a few extra minutes. If the top starts browning too fast, just tent it with foil and keep going until the center is set. Trust me, it’s worth it.
How To Make Coffee Cake
- Prep your tools. Preheat the oven to 350°F and coat a 9×13 baking dish with nonstick spray. Set aside.
- Make the cinnamon filling. In a medium bowl, whisk together the brown sugar, flour, and cinnamon until combined. Set aside.
- Make the crumb topping. In another medium bowl, mix the melted butter, brown sugar, cinnamon, and flour until it resembles coarse crumbs. Use your hands to form some larger pieces. Set aside.
- Make the batter. In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), beat the butter, granulated sugar, and light brown sugar on medium speed for 2 minutes until light and fluffy.
- Add the wet ingredients. Add the eggs, vanilla, sour cream, salt, and baking powder. Mix for 1 minute until smooth, scraping the bowl as needed.
- Finish the batter. Turn the mixer to low and add the flour and milk in alternating portions, beginning and ending with the flour. Mix until just combined, scraping the bowl again if necessary.
- Assemble the cake. Spread half the batter into the prepared pan. Sprinkle the cinnamon filling evenly on top. Gently spread the remaining batter over the filling, then sprinkle the crumb topping evenly across the top.
- Bake. Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool. Remove from the oven and place the pan on a wire rack to cool completely.
- Add the icing. Whisk together the powdered sugar and milk until smooth and drizzle over the cooled cake, or dust with powdered sugar instead.
I LOVE to enjoy this cake while it’s still warm, but it’s also delicious at room temperature!
What Is Coffee Cake? Why Isn’t There Coffee in It?
There are a few defining characteristics of a coffee cake. And nope there is no ACTUAL coffee in this recipe. This cake is meant to be enjoyed WITH coffee.
- 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!
Simple Variation Ideas
- Add chopped nuts to the crumb topping. About ½ cup of chopped pecans or walnuts mixed into the crumb gives it a nice crunch without affecting the bake.
- Swirl in some fruit. A layer of thinly sliced apples or a handful of fresh blueberries over the cinnamon filling works great. Just don’t overdo it—too much moisture can weigh the cake down.
- Switch up the spice. Try adding a little ground nutmeg or cardamom to the cinnamon filling for a subtle twist.
- Use a flavored glaze. Swap the milk in the icing for maple syrup or a splash of orange juice to add something a little extra on top.
- Make it mini. Bake the batter in two 8×8 pans instead of one 9×13 if you want one to keep and one to gift (or freeze). Just start checking for doneness a little earlier.
How to Store
- Room temp: Keep it tightly covered on the counter for up to 3 days. It stays soft and amazing—no need to refrigerate.
- Fridge: If your kitchen runs warm or you just want to stretch it a bit longer, you can refrigerate it for up to 5 days. Just bring it to room temp before serving so it’s not cold and dense.
- Freezer: Yep, it freezes great! Wrap slices individually or the whole (cooled) cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw on the counter and warm it up a little if you like it cozy.
More Coffee Cake Recipes
The Best Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: serves 12 1x
- Category: Cake
- Method: Oven
- 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
Scale
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
- 2–3 tablespoons milk
Instructions
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
- In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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. Evenly sprinkle the crumb topping on top.
- Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Remove cake from oven and place pan on a wire rack to cool completely.
- 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
Nutrition
- Serving Size:
- Calories: 660
- Sugar: 55 g
- Sodium: 248.4 mg
- Fat: 24.9 g
- Carbohydrates: 101.1 g
- Protein: 9.6 g
- Cholesterol: 108 mg
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I was excited about this recipe, right up until I tested it after 45 minutes of baking. Still raw, added 5 minutes, then 10, then 5 more…until it had been baking for 90 minutes. I’m looking forward to eating the middle piece since it will be the only part not dried out! Will try again but will need radically adjusted baking temp & time.
This happened to me too. I can’t for the life of me figure out what went wrong. The topping is delish though!
We just made this cake yesterday. It is so delicious! I did have to bake it longer than posted, but it turned out yummy!
So glad it turned out great for you! We make it all the time and love it so much!
I made this Coffee Cake today.
I followed the receipt to the T!
I cooked it in a 9″ x 13″ glass pan at 350 F!
It tastes good, just a little too sweet but I think its way to much batter for the size of the pan called for as its not cooking properly.
I first cooked it for 45 minutes but the toothpick was still wet. So I continued cooking it for an additional 5 minutes but the toothpick was still wet. So I kept on cooking and checking it and after 20 minutes the toothpick was still wet! So I had to take it out of the oven as the topping was getting to darker and if I left it any longer it would of had a burnt taste! The inside was still raw!
No its definitely not the oven! Everything else cooks fine in it! Besides I’m not the only one complaining that its not cooked.
Can it be the glass pan? Should I be using a metal pan or maybe 2 pans or maybe it should cook at a lower temperature like 300 F?
Please let me know what’s going wrong so I can make it again! Thank You.
Shelly
Sorry but not sure if you saw my comment above?
Got really excited when this recipe was suggested but then realized it’s American coffee cake which is utterly different to British (cake flavoured like coffee). Oh well.
Cooked for over 11/2 hours and still raw
That’s crazy! Maybe you might want to check your oven?
Same here… My oven is fine though. Cooked a few loaves of bread today but this cake just will not set.
Made it tonight. Horrible. Messiest thing I’ve ever made in 40 yrs. Took 1 hour, fell apart. Worst coffee cake ever. Waste of time and ingredients…will throw away. (I’m a chef).
I made this recipe but it did not fit in a 9×13.
It took longer to bake right at an hour in a 9×13 baking dish. Doesn’t need a lot of glaze as it’s very rich. Maybe a bundt pan would have been better as it’s a dense batter but a very good crumb cake!
I thought this looked wonderful, but it didn’t come out well. I made it at a vacation home and just had a hand mixer, so maybe it didn’t get beaten enough, and I didn’t have toothpicks to check it after 45 minutes, so just took it out. It had some dry ingredients in the filling, some of the cake was raw looking, making it leaden . Plus I didn’t do the icing considering how much sugar was in there. So….it could be just the lack of equipment that I had, but if I ever make another cake with filling like this, I would opt for one with no flour in the mixture for that.
This just would not bake in the centre.. I kept
Cutting off the edges so they wouldn’t overbake. Delicious though and easy recipe.. I would bake in a Bundt or tube pan though. I made no distributions and followed recipe to a T.. I gave up after an hour and a half.. just extra moist in middle