Coffee Cake Recipe
Homemade Coffee Cake is perfect for breakfast alongside a steaming cup of coffee! Moist and tender thanks to sour cream.
Servings 9 servings
Calories 623kcal
Equipment
- 8" square baking pan
- Mixing Bowls
- Electric hand mixer or stand mixer
Ingredients
For the Cinnamon Filling:
- ⅔ cup packed light brown sugar (147g)
- ¼ cup all-purpose flour (30g)
- 2 teaspoons ground cinnamon
For the Streusel Topping:
- ¾ cup all-purpose flour (90g)
- ½ cup packed light brown sugar (110g)
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter diced (85g)
For the Cake:
- 1¾ cups all-purpose flour (210g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 10 tablespoons unsalted butter softened (142g)
- ¾ cup granulated sugar (150g)
- ¼ cup packed light brown sugar (55g)
- 2 large eggs room temperature
- ⅔ cup sour cream room temperature (160g)
- 2 teaspoons vanilla extract
For the Vanilla Glaze: (optional)
- 1 cup powdered sugar (120g)
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
For the Cinnamon Filling:
- In a small bowl whisk together the brown sugar, flour, and cinnamon. Set aside.
For the Streusel Topping:
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the diced butter. Use your clean fingers or the tines of a fork to press and crumble the butter into the dry mixture until the mixture is crumbly and resembles wet sand. For larger crumbles, squeeze a handful of the mixture together and break apart into large pieces. Set aside.
For the Cake:
- Preheat the oven to 350°F. Lightly grease an 8x8-inch square baking pan and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well between each addition. Scrape the bowl down, then add the sour cream and vanilla and mix on low speed until combined. Scrape down the bowl.
- Add the dry mixture to the wet mixture and beat on low speed until just combined, then use a spatula to scrape the bowl down and mix any stray bits in.
- Spread half of the cake batter into the prepared pan and smooth it into an even layer. Sprinkle the cinnamon filling on top. Dollop the remaining batter over the cinnamon filling, then spread it out into an even layer by moving from the center to the edges. Sprinkle the streusel over the top, starting at the edges, and working in towards the center. (This helps keep make sure there’s enough topping on the edges to keep the cake from rising unevenly.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 30 minutes before serving.
For the Glaze:
- If making the glaze, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over the coffee cake before or after slicing.
Video
Notes
- Storage: Store leftovers in an airtight container at room temperature for about 3 days.
- Bake in a 9” round pan: Follow the recipe as directed, no changes needed!
- Bake in a 9x13” pan: This is a great option for a crowd! Double the recipe and bake for about 1 hour. I recommend serving the cake out of the pan since its size can make it hard to remove! This larger coffee cake will make 15 to 18 servings.
Nutrition
Calories: 623kcal | Carbohydrates: 95g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 389mg | Potassium: 141mg | Fiber: 2g | Sugar: 64g | Vitamin A: 796IU | Vitamin C: 0.2mg | Calcium: 130mg | Iron: 2mg