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!
Jessica Fratello
Best coffee cake recipe I’ve ever tried. I’ve made it a couple times and every time, its a major hit. I’ve tried swapping the eggs out for 1 goose egg and the buttermilk for goat milk with a tbsp of lemon juice or white vinegar, and it’s my absolute favorite recipe. Made then into jumbo muffins with the topping and the glaze, added chopped pecans to the strussel, and they are going to be the death of my petite figure. Lol recommend this recipe 10 fold.
Sam
I am so glad you enjoyed the coffee cake, Jessica! 🙂
Jill
The recipe is delicious. However, I feel like I didn’t have enough batter. I used the right sized pan, but struggled to spread it. Then, I only had a few dollops left for the top. The streusel covered it up nicely, but I was wondering if you have any tips or tools you use to spread the batter.
Sam
Hi Jill! This is a very thick batter. I typically just use a spoon and hold onto the parchment paper that I have lined my pan with to help spread it. 🙂
Jackie
I have a question?! My cake is baking in the oven and the middle of the cake has sponged up and is way higher than the edges of the cake. This isn’t normal right? What could’ve caused this?
Sam
Hi Jackie! O no! The cake itself isn’t supposed to rise too much. That is so weird, I have never had anything like that happen before. I wonder if the leaveners ended up being concentrated in one spot?
bonnie alexander
Question on coffe cake recipe. I want to make this for a brunch on Sunday but I’m a bit confused on the cinnamon swirl ingredients. Is the sugsr granulated or brown sugar? Assuming it’s brown as the instructions mention brown sugar – just wanted to check
Sam
Sorry for the confusion Bonnie! It is just regular granulated sugar. I will update the post. Thank you very much for catching that. 🙂
Alyssa
I made this a few days ago and rushing to get it done, I accidentally mixed everything together for the streusel layer with no flour in it. I realized it looked off and added it, but the butter was mixed in already so my end result had a bit of a floury taste that I’m sure wouldn’t have been there had I not messed up and the butter got worked into a little better. That being said, it was still the best coffee cake. I can’t wait for an excuse to make it again (correctly, haha!) because I’m sure it’ll be even better, but the cake layer was perfect. I also used granulated sugar with the cinnamon in the middle layer because the ingredients list doesn’t specify. I realized looking at it tonight that the instructions say it should be brown sugar, but it was actually still delicious with regular granulated sugar and cinnamon in the middle anyway. It was like a perfect combination of cinnamon rolls and cake!
Sam
I am so glad you enjoyed the cake, Alyssa! The instructions are actually wrong there, it is just regular sugar. I have updated them. Sorry for the confusion. I think a good excuse to make it again would be, “Whoops I messed it up, better do it the right way.” 😂
Heather w/ArboursAbroad
Just made this! Absolutely fabulous!! Thanks so much for this recipe! ♥️🙌🏼 I’m sure we’ll be making it again! I was nervous I didn’t have buttermilk, but used almond milk instead and it still turned out great!
Sam
I am so glad you enjoyed the Coffee cake Heather! 🙂
Jas
Great easy recipe and I love streusel so this cake did it for me plus it reminds me of my favorite coffe cake! Thanks
Sam
So glad you enjoyed, Jas!
Sonia Fritch
I usually do my cinnamon streusel coffee cakes in a Bundt pan with the streusel in the bottom so I can invert it onto a plate. Do you think this recipe would work well that way or not. Also if so would you make any adjustments?
Sam
Hi Sonia! I do think it would work in a bundt pan made this way. I am sure the baking time will be a bit longer, but other than that I can’t think of any other changes. Enjoy!
Kristi
The best coffee cake I’ve ever made! I don’t need to look any further for another recipe!
Sam
I’m so happy to hear you enjoyed it, Kristi!! Thank you for commenting! 🙂
Petra
Wow. This cake is amazing. Thank you so much for this recipe from a cinnamon coffee cake lover from the Netherlands.
Sam
I’m so glad you enjoyed, Petra!! Thank you for commenting! 🙂
Ayala
Can the butter be replaced with oil? If so how much?
And can the buttermilk be replaced with soy milk?
Thanks 🤗
Sam
Hi Ayala! I don’t think I’d recommend subbing soy for the buttermilk, it may work (follow my buttermilk substitute instructions) but the cake may not be as moist. As for subbing oil for butter, I think it would work though the taste likely wouldn’t be as good. You would do an even substitution, so 1/2 cup.
Wendy
This looks great, I am going to try. I think it would be delicious to add pecans to the cinnamon layer and the strusseel- what do you think? How much if you think it will work? Thank you!
Sam
Hi, Wendy. I think that would be fine. I would think about a cup would work. 🙂
Tom Cucolo
The family loves this recipe, I search for things my family will enjoy eating and I found this one. I dont usually save recipes and it drives the wife crazy when I find something she likes and I dont save it . I found this recipe again and will save it this time
Sam
I am so glad everyone enjoyed it, Tom! You can always print the recipe if you think you’ll lose it deep in your bookmarks (Happens to me alllll the time!!) I hope you enjoy it for years to come. 🙂
Jill A
does this work as individual servings like cupcakes too? If so what temperature and timing for baking?
Sam
Hi, Jill. This recipe won’t rise much like a cupcake would/should. I do not know how long they would need to bake for, but the temperature would be the same. 🙂
Sandy
Oh my, this is delicious! Thanks for sharing this recipe!
Sam
I am so glad you enjoyed it, Sandy! ☺️