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    You are here: Home / Breakfast / The BEST Coffee Cake Recipe

    The BEST Coffee Cake Recipe

    February 17, 2020 By Sam 416 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    slice of coffee cake on silver plate

    A deliriously soft and super simple Coffee Cake with a ripple of cinnamon in the middle and a heavy streusel crumb topping. This cinnamon breakfast cake recipe makes enough to feed a crowd (if you’re willing to share).  Top everything off with my simple vanilla glaze and dig in! Recipe includes a how-to video!

    Slice of coffee cake on a silver plate

    The Only Coffee Cake Recipe Worth Making Again

    Bold claim up there 👆🏻 I know. But I stand by it 100%. Ever since developing this moist coffee cake recipe almost three years ago, I’ve been incredibly disappointed anytime I’ve tried any other.

    Maybe it’s that buttery soft, sweet but not too-sweet crumb, or the ribbon of cinnamon tucked away in the center. Maybe it’s that slightly crisp, heavy blanket of crumbly streusel on the top, or the simple drizzle of vanilla glaze. Maybe it’s just because it has the word “cake” right in its name and I’m a sucker for cake any time of the day.

    Despite some serious competition from my favorite buttermilk pancakes and French toast, this cinnamon coffee cake is my favorite breakfast and I love having a special occasion to make and enjoy it. Or no special occasion, really. Nothing wrong with celebrating Monday, right?

    Coffee cake recipe ingredients

    What You Need:

    I’m not going to go over every ingredient on this list but there are a few that are worth a mention and that are key to making this truly the best coffee cake recipe.

    • Cream cheese. This is my secret weapon. I substitute some of the butter for cream cheese and I believe this is what makes my coffee cake better than literally any other out there. The crumb on this cake is so soft, so moist, so melt-in-your-mouth and the flavor is divine. It also doesn’t make the cake actually taste like cream cheese, in case you’re worried about that!
    • Sugar. This probably isn’t an unexpected ingredient, but here we are using a blend of granulated and light brown sugar. I love using brown sugar in many of my classic recipes where just granulated is usually used (like my chocolate cake!), it adds a new depth of flavor and adds moisture to the final product.
    • Corn starch. Another secret ingredient that I use in many of my recipes (remember my cinnamon rolls!?), it encourages a soft, tender, melt-in-your-mouth crumb.
    • Buttermilk. While regular whole milk would work here, the buttermilk adds flavor and, again, moisture to the end-result (feel free to use my buttermilk substitute if needed).

    Then there’s that cinnamon/sugar ripple in the center and that buttery mountain of crumbly streusel on top…

    Overhead shot of coffee cake batter, streusel, and cinnamon/sugar layer

    The batter will be thicker than many cakes you’ve probably made in the past, and that’s exactly as it should be. Because of this, though, when you layer your cinnamon sugar swirl in the center, the top layer will be a bit tricky to spread so be sure to dollop it over the surface and then use a knife to nudge it evenly over the cinnamon and sugar.

    If you do end up disturbing the cinnamon/sugar layer, don’t stress!  It will just make for a more…. interesting swirled top layer! Nothing wrong with getting a little creative.

    Making streusel topping in a glass bowl with a fork

    No Coffee Cake is Complete Without Streusel

    The crumb topping on this cinnamon coffee cake is my absolute favorite (I also use it on my coffee cake muffins).  It’s buttery and sweet and its crisp texture perfectly complements the soft cake.

    My streusel recipe is also incredibly simple to make. Rather than needing a pastry cutter, you’ll melt your butter and then use a fork to work the ingredients together until you have a nice crumbly streusel. Make sure to not over-work the topping or you’ll end up with more of a paste than a crumble. No worries, though, it’ll still taste amazing.

    Then all that’s left to do is bake and drizzle everything with a simple, 2-ingredient vanilla glaze.

    Drizzling vanilla glaze over slice of coffee cake

    But Where’s the Coffee?

    I’ve gotten a few e-mails and comments from people asking me how I can call this a “coffee cake” recipe when there’s absolutely no coffee in the recipe. Coffee cake (at least in America, though I know this is the case in other countries as well) refers to a cake that is often served with coffee, not a coffee-flavored one. While I guess any cake you serve with coffee could fit the bill, coffee cake as I know it should always have a buttery-soft crumb and a mountain of streusel, just like today’s recipe.

    How to Store Coffee Cake

    This recipe yields a wonderfully moist, tender crumb that stays soft for days. Be sure to store it in an airtight container at room temperature. I recommend enjoying within 3 days. While I haven’t frozen this coffee cake myself, I don’t see any reason why it wouldn’t do well in the freezer (do not refrigerate it, though, or it will dry out).

    Enjoy!

    More Great Breakfast Recipes to Try:

    • French Toast Casserole
    • Chocolate Sweet Rolls
    • Scones
    • Blueberry Muffins
    • Cheese Danish

    Let’s bake together! Head over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!

    slice of coffee cake on silver plate

    Coffee Cake

    A soft and simple coffee cake recipe with an (optional) ripple of cinnamon in the middle and a heavy streusel crumb topping.  Be sure to check out the how-to VIDEO
    4.96 from 123 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 24 pieces
    Calories: 309kcal
    Author: Sam Merritt

    Ingredients

    • ½ cup unsalted butter softened (113g)
    • 8 oz cream cheese softened (225g)
    • 1 cup light brown sugar tightly packed (200g)
    • ½ cup granulated sugar (100g)
    • 2 large eggs
    • 1 ½ teaspoon vanilla extract
    • 2 ½ cups all-purpose flour (335g)
    • 2 teaspoons baking powder
    • 1 teaspoon cornstarch
    • ½ teaspoon salt
    • ½ cup buttermilk (120ml)

    Cinnamon Swirl

    • ¼ cup sugar (50g)
    • 1 ½ teaspoon cinnamon

    Streusel Topping

    • 1 ⅓ cup all-purpose flour (175g)
    • 1 cup + 2 Tbsp brown sugar packed (225g)
    • 3 Tablespoons granulated sugar
    • 4 ½ teaspoons cinnamon
    • ¼ teaspoon salt
    • 10 Tablespoons unsalted butter melted (140g)

    Glaze (optional)

    • ½ cup powdered sugar (65g)
    • 2-3 teaspoons milk

    Recommended Equipment

    • 13x9 baking pan
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
    • In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
    • Beat in sugars until light and fluffy.
    • Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
    • Stir in vanilla extract.
    • In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
    • Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
    • Spread about half of the batter into prepared pan (batter will be thick).
    • Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
    • Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop.  It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes.  Prepare your streusel topping.

    Streusel

    • Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
    • Use a fork to whisk together your flour, sugars, cinnamon, and salt.    Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
    • Sprinkle streusel evenly over batter.
    • Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
    • Allow to cool before cutting and serving.

    Glaze (optional)

    • If desired, make glaze by whisking together powdered sugar and milk.  Drizzle over cooled coffee cake.

    Notes

    Store leftover coffee cake in an airtight container at room temperature for up to 3 days.

    Nutrition

    Serving: 1slice | Calories: 309kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 121mg | Potassium: 108mg | Fiber: 1g | Sugar: 31g | Vitamin A: 419IU | Calcium: 59mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Originally published April 10th, 2017. Post updated to include more details and information and a video February 2020. Recipe remains the same, it was perfect as-is!

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    Reader Interactions

    Comments

    1. Tracy

      May 10, 2022 at 10:43 pm

      I love this recipe! Just wondering if it could be converted into muffins. I know you have a coffee cake muffin recipe, but I would love for them to include the cream cheese.

      Reply
      • Emily @ Sugar Spun Run

        May 11, 2022 at 10:44 am

        Hi Tracy! This recipe should work in a muffin tin; just fill the liners about 2/3 of the way full. They may not be very round on top, but they should still taste great! Enjoy 😊

        Reply
    2. Liza B.

      April 17, 2022 at 6:13 pm

      5 stars
      I brought this coffee cake to Easter brunch this morning and it was a HUGE hit! I’m so glad I came across this recipe because I’ve honestly never had coffee cake this good. I followed the recipe exactly as written and it turned out amazing. I will definitely be returning here for more great recipes in the future! Thanks!

      Reply
    3. Kelly

      April 03, 2022 at 11:17 pm

      5 stars
      Loved this coffee cake!! Going in my make again file! Made exactly as written and turned out perfectly.

      Reply
      • Emily @ Sugar Spun Run

        April 04, 2022 at 9:12 am

        That’s great, Kelly! We’re so happy you enjoyed it 😊

        Reply
    4. Kathy Whalen

      January 03, 2022 at 12:32 pm

      I have not tried this recipe yet, but I’m going to. I was actually looking for a chocolate Streusel cake. I wonder how would you make this a chocolate streusel cake? I want the chocolate in the cake and in the streusel. Do you think I could just add Coco to the mix without any extra sugar or anything?

      Reply
      • Emily @ Sugar Spun Run

        January 17, 2022 at 2:45 pm

        Hi Kathy! Cocoa powder can dry out a cake, so we’d definitely have to do some experimenting to get it just right. If you do try this, please let us know how it turns out for you! 😊

        Reply
    5. Dawn

      December 26, 2021 at 9:57 am

      5 stars
      Made this to have with Christmas brunch and it was DELICIOUS! Had a tad too much crumble topping for my taste, and generally I like a lot, so I was surprised at that! Planning to make again for co-workers soon!

      Reply
    6. Joanne Paquette

      December 04, 2021 at 1:41 pm

      I’m so sad! The top half of the cake above the sugar cinnamon swirl is done but the cake below the cinnamon sugar swirl is doughy. Is it suppose to be this way? If not, do you know what possible happened? I’m suppose to take over to a friend but now I’m afraid to.

      Reply
      • Sam

        December 04, 2021 at 5:31 pm

        Hi Joanne! It shouldn’t be doughy, it should be cooked all the way through. It may need more time in the oven or even potentially your oven is heating unevenly. 🙁

        Reply
      • Sherri Miller

        March 27, 2022 at 9:37 am

        5 stars
        This was divine. A perfect balance of sweet and tangy. Great crunch and crumb. Immediately printed and added to the cookbook I’m making for my daughters. This will be my go-to coffee cake from now on.

        Reply
        • Krysta

          April 10, 2022 at 6:35 am

          5 stars
          Absolutely delicious! I have been making this coffee cake for 2 years and it is my favorite by far! Thank you for sharing these wonderful recipes for all of us to enjoy!!!

    7. Cee

      December 01, 2021 at 8:15 am

      Hi, can you suggest cooking times & temperature if baking this cake in a bundt pan (or other sizes)? Thanks!

      Reply
      • Sam

        December 01, 2021 at 9:13 am

        Hi Cee! The bake temperature will remain the same. For a bundt pan I believe it would take approximately 55 minutes. 🙂

        Reply
      • Rose

        April 12, 2022 at 6:20 am

        I made this recipe last year it’s awesome! I was going to make again for Easter brunch, could I prepare this on Friday and bake on Saturday? I’m thinking no problem just wanted your opinion! Thank you for a great recipe.

        Reply
        • Emily @ Sugar Spun Run

          April 13, 2022 at 2:31 pm

          Hi Rose! We haven’t stored the batter that long, so we can’t say for sure if it will work, but we think it will. If you do try it, let us know how it goes. 🙂

      • Landa

        April 24, 2022 at 6:17 am

        Just made this recipe, doubled it to get more portions. It was amazing, soft, sweet, well balanced and extremely moist.

        Reply
        • Emily @ Sugar Spun Run

          April 25, 2022 at 10:16 am

          We’re so happy it turned out for you, Landa 😊

    8. Steph

      November 24, 2021 at 10:00 am

      5 stars
      I made this by only, following the video twice now and it’s AMAZING! Thank you so much! I made this for friends and family and everyone raves about it! 🙂

      Reply
      • Sam

        November 24, 2021 at 10:52 am

        I’m so happy to hear this, Steph! Thank you so much for trying my recipe! 🙂

        Reply
    9. Tracy

      October 05, 2021 at 7:56 pm

      5 stars
      Made this recipe a couple of weeks ago, and it was AWESOME!! A new family favorite, definitely. The cream cheese makes it so moist and flavorful. Looking forward to making it again soon. Thanks, Sam!

      Reply
      • Emily @ Sugar Spun Run

        October 06, 2021 at 10:46 am

        Thanks for letting us know how much you loved it, Tracy! The cream cheese really is a game changer. Enjoy! ❤️

        Reply
    10. Jan Schillo

      September 29, 2021 at 2:56 pm

      3 stars
      I think I followed the recipe exactly. Cake was nice, streusel was like gravel. Sorry, not a fan.

      Reply
      • Sam

        September 29, 2021 at 4:00 pm

        Check out the tips and the video on how to combine it, I think that will help, Jan 🙂

        Reply
        • Jan Schillo

          September 29, 2021 at 5:24 pm

          I saw the video. Don’t remember if I read the tips. I really just don’t like the cake. It was a lot of time and a lot of money for ingredients. The cake was soft and tender. As you said it would be. I think I am too uncivilized for soft and tender. And I have not boarded the unsalted butter train. Salt makes food taste better to me. As for the gravelly streusel, idk. Maybe I overbaked. 45 minutes might have been too long.

        • Sam

          September 30, 2021 at 9:21 am

          Salt definitely makes food taste better, I’m with you on that. This recipe doesn’t use less salt and isn’t a low salt recipe, instead we use unsalted butter and account for the salt missing from the butter with the added salt in the recipe, it gives us maximum control so we know we’re using the proper amount of salt (not too much AND not too little) and gives the best possible flavor. I am glad your husband still enjoyed! 🙂

        • Jan Schillo

          September 29, 2021 at 7:31 pm

          My husband absolutely loves the cake. He says it’s way better than my famous blueberry coffee cake. So maybe it’s just me who found it disappointing.

    11. SJ

      September 12, 2021 at 1:22 pm

      5 stars
      I just made this, and WOW! Such an amazing recipe. Very clear & easy to follow instructions, and such great flavor.
      Thank you for sharing.

      Reply
      • Emily @ Sugar Spun Run

        September 13, 2021 at 4:52 pm

        We’re so glad you enjoyed it, SJ! Thanks for letting us know how it went.

        Reply
        • Gwen Boswell

          September 14, 2021 at 2:04 am

          5 stars
          I sadly do not have a 9×13 baking dish. I absolutely love coffee cake and this recipe sounds perfect for me. Could I substitute two 8×8 pans and just reduce the cooking time and any suggestions on how long will be greatly appreciated. I see a 9×13 being purchased very soon though lol I love cake!

        • Emily @ Sugar Spun Run

          September 15, 2021 at 10:35 am

          Hi Gwen! Two 8×8 pans should work fine, but we aren’t positive on baking time. Just keep an eye on them and test with a toothpick to be sure they’re done. If you do try this, we’d love for you let us know how long it ends up taking! ❤️

    12. Aaron

      September 07, 2021 at 3:45 pm

      Made this again last night,and this time added blueberries….

      Reply
    13. Julie

      July 22, 2021 at 6:03 pm

      Hi, is there a way to make this without the cream cheese? Maybe replacing it with something else?

      Thank you!!

      Reply
      • Sam

        July 26, 2021 at 10:44 am

        Hi Julie! I’ve never had success with a replacement. 🙁

        Reply
    14. Marcy

      June 28, 2021 at 8:01 am

      5 stars
      I realize I already commented on this recipe, but had to leave one more comment. I made this coffee cake for my family for my dad’s birthday; it was the first time my family tasted anything I baked. They LOVED it. My dad and sister both expressed it was the best coffee cake they ever tasted (my sister even finished her slice, and she NEVER finishes desserts). My mom and dad went back for seconds as well. I also managed to get the swirl this time (I doubled the amount for the swirl and it was perfection). Thank you again for this incredible recipe–it was a huge hit and I will definitely be making this again.

      Reply
    15. Marcy

      May 17, 2021 at 12:27 pm

      5 stars
      This was some of the best coffee cake I’ve EVER had!!!! And I loved the aroma of coffee cake in my apartment (I’m sad I can’t bottle that). It was really easy to make (thank you for such clear instructions and video!) and my colleagues have been raving about it all day. I didn’t get the swirl in the middle–I ended up doubling, but as predicted, had trouble spreading it so I think the swirl just spread throughout the cake, which worked out wonderfully! Will definitely make this again–thank you for sharing this wonderful recipe!!!!

      Reply
      • Sam

        May 18, 2021 at 9:55 pm

        I’m so glad you enjoyed it so much, Marcy! 🙂

        Reply
        • Dee

          September 03, 2021 at 4:59 pm

          Can this be made the day before, refrigerated overnight and then roughly to room temp and baked?

        • Sam

          September 06, 2021 at 9:25 pm

          Hi Dee! I haven’t ever stored the batter that long so I can’t say for sure it will work. I do think it will though. If you do try it I would love to know how it goes. 🙂

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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