My deliriously soft coffee cake has a surprise ripple of cinnamon in the middle and a super simple streusel topping. This recipe takes just 30 minutes to prep and makes enough to feed a crowd (if you’re willing to share!). Recipe includes a how-to video!
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 five years ago, I have yet to find another that measures up.
Maybe it’s that soft, sweet (but not too-sweet) crumb, or the ribbon of cinnamon tucked away in the center. Maybe it’s that buttery blanket of streusel on the top, or the simple drizzle of vanilla glaze. Whatever it is, I’m hooked, and I know you will be too!
Serve this one up at your next special occasion or brunch (scones or French toast casserole are always a hit, too!), and just sit back and watch your guest’s eyes roll to the back of their heads with their first bite. Or just make it for dessert tonight, because Thursday’s are worth celebrating, too!
Why You’ll Love My Recipe:
- Has the softest texture and so much flavor, thanks to my secret ingredient 🤫
- Bakes in a large pan, so it’s perfect for serving to a crowd.
- The streusel topping is incredibly easy to make with NO pastry cutter!
- Takes just half an hour to prep before going in the oven.
What You Need
I’m not going to go over every ingredient on this list, but there are a few important ones worth a mention:
- Cream cheese. This is my secret weapon. I substitute some of the butter for cream cheese, and I believe this is what makes my recipe better than any other out there. The crumb on this cake is so soft, so moist, so melt-in-your-mouth–and the flavor is divine. And in case you’re worried that it makes the cake actually taste like cream cheese, it doesn’t!
- Sugar. While this probably isn’t an unexpected ingredient, using a blend of granulated and light brown sugar certainly isn’t always the norm. I love using brown sugar in many classic recipes where just granulated is typically used (like my chocolate cake!) because it adds depth of flavor and moisture.
- Cornstarch. We’ll add this to encourage a soft, tender, melt-in-your-mouth crumb. Cornstarch is another secret ingredient that I use in many of my recipes (remember my cinnamon rolls or chocolate chip cookies!?).
- Buttermilk. Regular whole milk would work here, but buttermilk adds flavor and moisture to the end-result (which is what makes my buttermilk pancakes so special). If you don’t have buttermilk on hand, feel free to use my buttermilk substitute instead.
SAM’S TIP: This batter will be thicker than what you’re used to, and that’s exactly as it should be. Because of this, when you layer your cinnamon sugar swirl in the center, the top layer can be a bit tricky to spread. You can try to smooth it over the surface like I suggest in the recipe, or you can just use a knife and swirl it into the cinnamon and sugar.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Coffee Cake
- Cream together the cream cheese and butter, then add the sugars and beat until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla.
- Combine the dry ingredients in a separate bowl.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients.
- Pour half the batter into your greased and floured pan, then add the cinnamon sugar layer.
- Add the remaining batter on top and use a knife to smooth (if it gives you a hard time, don’t stress it and just use a knife to swirl the batter and cinnamon together!).
- Melt your butter, then pour it over the remaining streusel ingredients and toss/claw the ingredients together to combine. You want the mixture to be nice and clumpy, don’t overwork it or it’ll be pasty and difficult to sprinkle!
- Sprinkle streusel over the prepared cake and bake for 40-50 minutes.
SAM’S TIP: While overmixing isn’t as much of a concern with this recipe, overbaking is definitely possible. If your cake turns out dense or dry, it was probably baked for a few minutes too long. Keep a close eye on your cake to make sure this doesn’t happen to you!
Frequently Asked Questions
Coffee cake (at least in America, though I know this is the case in other countries as well) doesn’t get its name because it contains coffee; rather, the name refers to a cake that is often served with coffee. While technically any cake you serve with coffee could fit the bill, coffee cake as I know it should always have a buttery-soft crumb and lots of streusel, just like today’s recipe.
Yes! Readers have reported this cake takes about 55 minutes to bake in a bundt pan. I do also have a classic vanilla bundt cake recipe.
This recipe yields a wonderfully moist, tender crumb that stays soft for days. To keep it tasting fresh, I recommend you store it in an airtight container at room temperature and enjoy within 3 days. While I haven’t frozen this cake, 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!).
Not quite! Crumb cake has a much thicker crumb topping with less cinnamon, and it lacks the cinnamon ripple that I add to the middle of my coffee cake. Both are equally delicious and go great with a cup of coffee though!
Serve yourself a slice (with or without coffee!) and admire just how beautiful a simple breakfast cake can really be ❤
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Coffee Cake
Ingredients
- ½ cup (113 g) unsalted butter softened
- 8 oz (225 g) cream cheese softened
- 1 cup (200 g) light brown sugar tightly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups (335 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup (120 ml) buttermilk
Cinnamon Swirl
- ¼ cup (50 g) sugar
- 1 ½ teaspoon cinnamon
Streusel Topping
- 1 ⅓ cup (175 g) all-purpose flour
- 1 cup + 2 Tbsp (225 g) brown sugar packed
- 3 Tablespoons granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 Tablespoons (140 g) unsalted butter melted
Glaze (optional)
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk
Recommended Equipment
Instructions
- Preheat oven to 350F and lightly grease and flour a 13×9 baking pan.
- In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.½ cup (113 g) unsalted butter, 8 oz (225 g) cream cheese
- Beat in sugars until light and fluffy.1 cup (200 g) light brown sugar tightly packed, ½ cup (100 g) granulated sugar
- Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.2 large eggs
- Stir in vanilla extract.1 ½ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.2 ½ cups (335 g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cornstarch, ½ teaspoon salt
- Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.½ cup (120 ml) buttermilk
- 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.¼ cup (50 g) sugar, 1 ½ teaspoon cinnamon
- Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. If it gives you a tough time/doesn't want to spread, just try your best but don't stress! If it's easier, just swirl the cinnamon/sugar in with a knife. Set aside and 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.10 Tablespoons (140 g) unsalted butter
- Use a fork to stir together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to toss/claw together the ingredients until combined (mixture should be crumbly).1 ⅓ cup (175 g) all-purpose flour, 1 cup + 2 Tbsp (225 g) brown sugar, 3 Tablespoons granulated sugar, 4 ½ teaspoons ground cinnamon, ¼ teaspoon salt
- Sprinkle streusel evenly over batter.
- Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center, it should come out clean or with a few moist crumbs).
- 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.2-3 teaspoons milk, ½ cup (65 g) powdered sugar
Notes
Storing
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.Nutrition
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.
Related Recipes
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!
Kim
My house smells like cinnamon goodness and the cake tasted awwwwwwe-some! Definitely not something you whip up at the last minute but it was so worth the effort. I used a glass baking dish and have a stupid oven that runs (?) hot so thankfully I checked on the cake at 30 minutes and it was perfect. This recipe is a keeper!
Sam
I’m so glad you enjoyed it so much, Kim! 🙂
crystal bowie
Can I use a bundt pan for this recipe
Sam
Hi Crystal! Yes, that will work. Some readers, have reported it takes about 55 minutes to bake in a bundt pan.
Marcy
This recipe looks amazing! Is there a way to increase the thickness of the cinnamon swirl inside the cake?
Sam
Hi Marcy! You could double it, but it will be more difficult to spread the top layer of batter over it, just keep that in mind. Enjoy! 🙂
Bruce
My pecan variation worked out great. The cream cheese and buttermilk made the cake a little tangy, perfectly complementing the sweetness. The texture is amazing.
Sam
I’m so glad you enjoyed it, Bruce! I’ll have to try it with pecans some time. 🙂
Bruce
I wanted a pecan coffeecake, so I started with this. I made the streusel without cinnamon, but I did use the swirl. I sprinkled on half of the streusel, then stirred 1 1/2 cups of pecan pieces into the remaining streusel and sprinkled it on. It’s in the oven now, and I know it will be amazing. I didn’t toast the pecans, since they are on the top.
Sam
That sounds awesome! I’m glad it turned out. 🙂
Susan
Love this cake…but…My daughter made this cake yesterday but instead of a soft fluffy cake we got a dense flat cake…what did she do wrong?
Sam
Hi Susan! Coffee cake is a more dense cake, I would compare it to a pound cake. It’s moist, dense, and soft. It doesn’t rise much but the pan you place it in should give it the height it needs. I hope this helps. 🙂
Bruce
It could be that the baking powder had expired.
lyn
please disregard previous post, sorry. five, no: seven stars! It is lovely…………..lyn
kd
Can I use a bundt cake pan for this recipe? If so, how should I adjust the recipe measurements?
Sam
Hi! It will need to bake on 350F (175C) for about 55 minutes in a bundt pan.
Melissa
What size pan and should I grease and flour the baking dish?
Sam
Hi Melissa! All of the instructions can be found below the ingredients list. 🙂
JR
Hi I really want to try this. What can I use as a sub for buttermilk? My daughter cant have milk. Thanks!
Sam
I do have a buttermilk substitute recipe. I haven’t tried using different types of milk, but I know others have with success. 🙂
Miriam K
If I don’t have cream cheese, what I can substitute it with?
Sam
Hi Miriam! Unfortunately I don’t have a good substitute here. 🙁
Daniel Figueira Raposo da Câmara
I can assure you that, you can easily make some cream cheese, getting nonsugared greek yogurt and put inside some cheese cloth for about 3-4 days, inside your fridge, if you can hang it would be better! The thing is, basically you wanna get most of the water out of the greek yogurt, I did it once by accident, trying to make my morning yogurt a little denser, and forgot about it, it tasted like cream cheese, I salted a little bit and what do you know? some “homemade” creamcheese! Also works for regular yogurt to turn it to greek! be in mind that all that water makes your yield a little low so… (hope it helped, sorry for this text, English is not my first language)
Olga
I just made this cake and it came out delicious. I didn’t have cream cheese either, so I used 8oz of plain, full fat yogurt, and omitted the buttermilk. The sponge turned out moist and fluffy. (I also added a tsp of cinnamon to the cake itself as I decided not to do the swirl layer).
Sam
I’m so glad you enjoyed it so much, Olga! 🙂
JILL MELOY
Can I make this a day ahead and bake it in the oven the next morning???
Sam
Hi Jill! I’ve never tried it, but if you do I’d love to know how it goes. The cake does keep well overnight in an air tight container. 🙂
Olga
I mixed my wet ingredients in advance and kept them in the fridge ready to mix with the dry ingredients right before baking. The cake turned out great. I wouldn’t mix wet and dry and then store, as the chemical reaction of activating the baking powder would probably interfere with the rising of the cake later.
Marti
Thanks for adding your super-awesome trick! I’ve always made & baked same day, but need a little leeway for an incoming family visit. I didn’t want to have to get up early to make! Such a simple tip which is going to “serve” us well.
Pamela Pesante
I love this recipe!! I altered it slightly to be gluten and dairy free. I substituted the eggs for an egg substitute, the flour was a gluten-free variety and I added extra cornstarch to the crumble. The pain I used was too shallow and the cake baked out 🙂 what was left was absolutely scrumptious. I have to play with it again but it was an excellent crumble!!
Sam
I’m so glad you enjoyed it so much, Pamela! 🙂
Cheryl
I have tried a few coffee cake recipes and this one is now our favorite. The cake was soft and moist, the streusel topping was wonderful (not too sweet but perfect). It was delicious! I did not have buttermilk on hand, so I used the substitute (milk and lemon juice) and it worked fine.
Thank you for your recipes, Sam. I have made several and have been very pleased with every one. I appreciate your simple directions and helpful notes.
Keep them coming!😊
Sam
Thank you so much, Cheryl! I’m so glad you enjoyed it so much. 🙂
Sam
Hi Sam! I’m wanting to make this but was wondering if there are any alterations in baking time or temperature if I were to use a glass dish?
Thank you!
Emily @ Sugar Spun Run
Hi Sam! You can use a glass pan, but it may take a few minutes longer to cook. Enjoy! 🙂
Minerva
What did you use to sub the cream cheese & buttermilk to make dairy free ?(:
Pamela Pesante
THere is a vegan cream cheese and I used almond milk with 1/2 tbls vinegar
Kathy
Oh so good delicious kath
Emily
YES!!! This IS 105% the best coffee cake recipe EVER!!! (I would rate it 10 stars if I could)
Sam
I am so glad you enjoyed it so much, Emily! 🙂
Leigh Ann
Wonderful!