Print

The Ultimate Coffee Cake Recipe: A Classic American Favorite for Every Occasion

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic American coffee cake features a tender, moist crumb, generous cinnamon-sugar streusel filling, a thick crumb topping, and a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert—this bakery-style coffee cake is easier to make than you’d think and absolutely irresistible.

Ingredients

Scale

For the Streusel Topping:

  • ¾ cup all-purpose flour
  • ¾ cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • ⅓ cup chopped pecans or walnuts (optional)

For the Cake:

  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, softened to room temperature
  • 1½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1½ cups full-fat sour cream, room temperature
  • 2 teaspoons pure vanilla extract

For the Cinnamon Filling:

  • ⅓ cup packed light brown sugar
  • 2 teaspoons ground cinnamon

For the Glaze:

  • 1 cup powdered sugar, sifted
  • 2-3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  • Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or non-stick spray, or line with parchment paper for easy removal.
  • Make the streusel topping: In a medium bowl, combine ¾ cup flour, ¾ cup brown sugar, and 1 tablespoon cinnamon. Add the cold butter pieces and use a fork or pastry cutter to work the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces. Stir in nuts if using. Set aside in the refrigerator to keep cold.
  • Prepare the cinnamon filling: In a small bowl, stir together ⅓ cup brown sugar and 2 teaspoons cinnamon. Set aside.
  • Mix dry ingredients: In a large bowl, whisk together 3 cups flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter and sugar: In another large bowl using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until light and fluffy. This step is crucial for a tender cake, so don’t rush it.
  • Add eggs: Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
  • Combine wet and dry ingredients: With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream (beginning and ending with flour). Add the vanilla extract with the last addition of sour cream. Mix just until combined—don’t overmix or your cake will be tough.
  • Layer the batter: Spread half of the cake batter into your prepared pan, smoothing it into an even layer. Sprinkle the cinnamon-sugar filling evenly over the batter.
  • Add remaining batter: Carefully spread the remaining batter over the cinnamon filling layer. It’s okay if some of the filling peeks through—just do your best to cover it. Use an offset spatula or the back of a spoon to smooth the top.
  • Add streusel topping: Remove the streusel from the refrigerator and sprinkle it evenly over the top of the batter, covering the entire surface. Break up any large clumps with your fingers as you sprinkle.
  • Bake: Bake for 43-48 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and the streusel should look crispy.
  • Cool: Remove from the oven and place the pan on a cooling rack. Let the cake cool in the pan for at least 20 minutes before adding the glaze.
  • Make the glaze: While the cake cools slightly, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you reach a drizzling consistency that’s thick but pourable.
  • Glaze and serve: Drizzle the glaze over the warm (not hot) coffee cake in a decorative pattern. Let the glaze set for about 10 minutes, then slice and serve. The cake is delicious warm or at room temperature.

Notes

  • For the most tender cake, make sure all your dairy ingredients (butter, eggs, sour cream) are at room temperature before you begin.
  • Don’t skip the cinnamon-sugar filling layer in the middle—it creates that signature coffee cake experience with sweet cinnamon in every bite.
  • The cake is done when a toothpick comes out with a few moist crumbs. Overbaking will result in a dry cake.
  • For easier slicing, let the cake cool completely and allow the glaze to set fully before cutting.
  • Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.

Nutrition

Find it online: https://focialy.com/coffee-cake-recipe/