Coffee Cake Recipe
Enjoy a moist, cinnamon-swirled coffee cake recipe with a buttery crumb topping, perfect for breakfast, brunch, or dessert. This easy, beginner-friendly recipe delivers a tender cake that pairs beautifully with coffee or tea, making it a crowd-pleaser for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Crumb Topping
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter melted
For the Cinnamon Swirl
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly coat a 9x13-inch baking pan with butter or line with parchment paper.
- Make Crumb Topping: In a medium bowl, combine 1 cup flour, 3/4 cup brown sugar, and 1 tsp cinnamon. Add melted butter and mix until rough, crumbly bits form. Set aside.
- Prepare Cinnamon Swirl: In a small bowl, mix 1/3 cup brown sugar with 1 tbsp cinnamon. Set aside.
- Mix Dry Ingredients: In a mixing bowl, combine 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Cream Butter and Sugar: Using a stand or hand mixer, cream 1/2 cup softened butter and 1 cup sugar until fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Add eggs individually, blending well after each. Mix in 1 tsp vanilla extract.
- Combine Wet and Dry: Add half the flour mixture to the butter mixture, mixing on low. Stir in the sour cream, then add the remaining flour mixture. Mix until just combined.
- Assemble Cake: Spread half the batter in the pan. Sprinkle the cinnamon swirl mixture evenly over it. Top with remaining batter, spreading carefully. Scatter crumb topping over the surface.
- Bake: Bake for 30–35 minutes, until a toothpick inserted in the middle is clean. Cool in the pan for 15 minutes before serving.
Notes
Recipe Notes
- Room-Temperature Ingredients: Let butter, eggs, and sour cream sit at room temperature for 30 minutes for a smoother batter.
- Sour Cream Substitute: Use Greek yogurt if sour cream is unavailable for similar moisture and tang.
- Customizations: Add 1/2 cup chopped pecans to the crumb topping for crunch or swap cinnamon for nutmeg.
- Storage: Store at room temperature in a sealed container for up to 3 days, refrigerate for 5 days, or freeze for 3 months.
- Fruit-Infused: Add 1 cup blueberries or chopped apples to the batter before layering for a vibrant taste.
- Gluten-Free: Use a 1:1 gluten-free flour mix and gluten-free baking powder for a dietary-friendly version.
- Vegan: Substitute butter with vegan margarine, eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and sour cream with coconut yogurt.
- Calories: 320 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g