Video: How To Make Classic Coffee Cake Classic Coffee Cake

FILED UNDER:
COFFEE CAKES BRUNCH
Classic Coffee Cake

Love Starbucks coffee cake? This version is
even better! Tender, buttery cake topped
with crunchy crumbles and a cinnamon-
sugar ribbon running through the middle.
Pour yourself a cup of coffee, and dig in!
By CINDY RAHE
Updated May 04, 2022
27 Ratings
130 Comments
Image: Cindy Rahe
IN THIS RECIPE
Storing and Freezing
Ways to Adapt This Recipe
Recipe Tips
Ingredient Swaps
JUMP TO RECIPE
Coffee cake is one of those magical cakes

that gets away with being acceptable to eat
any time of the day.
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Curiously, coffee cake contains zero coffee

itself. I think (and I am totally speculating
here) that it’s meant to be served with coffee,
sort of in the tradition of tea. My sleuthing on
the internet points to origins in German
yeasted cakes, but it’s not entirely clear.
A common theme of coffee cakes is the

incorporation of streusel. And for many of us
(at least in the U.S.), it means a rich yellow
cake spiced with cinnamon and topped with
as much crumble as the cake can handle!
Replay
Video: How to Make Classic

Coffee Cake
Classic Coffee Cake
Better-Than-Starbucks
Coffee Cake
My inspiration for this classic crumb coffee
cake is the picture-perfect slices you find
behind the glass at Starbucks—but bigger,
better, and with more crumb!
The cake batter includes sour cream, which

not only adds richness but also helps maintain
a tender crumb. There’s a cinnamon stripe
through the center of the cake and a blanket of
crumble over the top.
To ensure that distinctive stripe, we layer

about half of the batter into the bottom of the
pan, sprinkle the cinnamon layer over the top,
then the remaining batter, and finally, a thick
cover of crumble topping.
Some of the crumble floats on top of the

batter in spots and buckles in others, in a way
that sort of resembles a sugar-scape of
cinnamon-scented hills and valleys that are
nearly impossible to resist peeling off and
eating straight from the pan—or maybe that’s
just me!
Image: Cindy Rahe
How to Store and Freeze

Coffee Cake
This is one of those cakes that just gets better
after a day or two on the counter. The texture
improves and moisture remains. It also
freezes well!
To freeze the cake, let it cool completely, then

wrap it in a layer of plastic followed by foil.
The double layer helps prevent it from drying
out in the freezer. To defrost the cake, set it on
the counter until it reaches room temperature
—if you have that kind of patience! The cake,
even half-frozen, is still delicious.
Slice of Coffee Cake on a plate
Image: Cindy Rahe
How to Adapt This Coffee

Cake Recipe
This recipe is easily adaptable to include other
spices.
• Add cardamom and a little zest for an

interesting twist.
• Swap the cinnamon and sugar for pumpkin

pie spice.
• Add 1/3 cup of finely chopped walnuts or

pecans to the topping or batter.
This cake is great served as it is. The crumble

and the rich cake batter are perfectly
satisfying without embellishments, but a
dollop of barely sweetened whipped cream is
always welcome!
Cinnamon Coffee Cake
Image: Cindy Rahe
More Cakes to Serve with

Coffee!
• Bright and flavorful Lemon Poppy Seed
Bundt Cake for the win!
• Keep things old school with this Vanilla

Pound Cake!
• Apples are a great addition to cake. Try this

Apple Coffee Cake!
• Plum Walnut Skillet Cake is gorgeous and

delicious!
• Chocolate Bourbon Cake would go

beautifully with a cup of joe!
FROM THE EDITORS OF

SIMPLY RECIPES
Tips for This Coffee Cake

• Be sure not to overmix the batter. It
should be thick and relatively smooth,
but some small lumps are fine. The
batter is thicker than regular cake
batter.
• To spread the top layer of batter

without lifting it from the cinnamon
sugar middle, grease a silicone or
metal offset spatula.
• Don't substitute margarine or

anything else for the butter in the
crumb topping. Butter will give you
the best results.
• If your streusel topping is browning

too quickly, tent the pan loosely with
foil and move the cake to the lower
third of the oven for the rest of the
baking time.
Sour Cream Coffee Cake

Ingredient Swaps
• Swap out the sour cream for plain,
whole milk or Greek yogurt.
• You can use either dark or light brown

sugar in this recipe.
• No brown sugar? No problem! Just

combine 1 cup of white sugar with 1
tablespoon of molasses to make a
cup of brown sugar.
• Instead of whole milk, feel free to

substitute with heavy cream for a
richer cake, or 2% milk for a lighter
texture.
RECIPE
PRINT SAVE IT
Classic Coffee Cake

PREP TIME 25 mins
COOK TIME 55 mins
TOTAL TIME 80 mins
SERVINGS 15 to 18 servings
NOTE: You can halve this recipe and bake it in an 8

x 8-inch pan. Start checking it for doneness after
40 minutes, but it will likely take closer to 50
minutes to bake.
Ingredients
For the streusel topping:
• 1 cup (180g) brown sugar, packed

• 1 cup (125g) all-purpose flour
• 1 teaspoon ground cinnamon
• Pinch kosher salt
• 1/2 cup (113g) unsalted butter, softened
For the cinnamon layer:
• 1/4 cup (50g) sugar

• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
For the cake batter:
• 3 cups (375g) all-purpose flour

• 2 1/4 cups (450g) sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (230g) sour cream
• 1/4 cup whole milk
• 4 large eggs
• 1 tablespoon vanilla extract
Method
1. Preheat the oven and prep

the pan:
Preheat the oven to 350°F and butter or
spray a 9 x 13-inch pan.
2. Make the streusel layer:

In a small bowl, combine the flour, brown
sugar, cinnamon, and salt. Use a fork to
mash the butter into the mixture until
completely combined and crumbly. Set
aside.
3. Make the cinnamon layer:

In another small bowl, combine the
sugar, flour, and cinnamon. Set side, as
well.
Crumb Cake Recipe - strusel topping in a bowl
4. Begin making the batter:

In the bowl of your mixer, add the flour,
sugar, baking powder, baking soda, and
kosher salt. Using the paddle attachment
for your stand mixer, stir on low to
combine.
Add the softened butter and beat on

medium-low speed for 2 to 3 minutes, or
until all of the butter is mixed in, and the
mixture resembles moist sand.
5. Combine the wet ingredients

and finish the batter:
In a medium bowl, whisk together the
sour cream, milk, eggs, and vanilla until
combined. Add the mixture to the dry
ingredients. Beat the batter on medium
speed until you get a smooth batter. A
few small lumps are totally fine.
6. Prepare the cake:

Spread half of the batter into the
prepared pan. Sprinkle the cinnamon-
sugar layer over the top of the batter in
an even layer. Spread the remaining
batter over the top (this does require
some patience since the batter likes to
lift off the cinnamon-sugar layer). Top
with the crumble mixture.
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FILED UNDER:

COFFEE CAKES BRUNCH

Classic Coffee Cake

Updated May 04, 2022

Image: Cindy Rahe

Storing and Freezing

Ways to Adapt This Recipe

Coffee cake is one of those magical cakes

Curiously, coffee cake contains zero coffee

A common theme of coffee cakes is the