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!
Kylee
What happens if you use a pan that is a little smaller than a 13×9?
Sugar Spun Run
Hi, Kylee! You will be fine, I recommend just keeping an eye on the bake time. It may need a little longer to bake. I hope that you enjoy the coffee cake. 🙂
PMY
The recipe was great… the baker — not so much! I burned the bottom and sides of the cake. I’m not sure what I did wrong and could use advice. I used a 13×9 non-stick baking pan, sprayed it with Pam baking spray w/ powder, and baked at 350 for 40 minutes. The cake was done inside.
Sam
Oh no, that’s frustrating! It sounds like the coffee cake might’ve baked too quickly, which can happen if your oven is running a little hot (or if the cake is placed too close to the heating element, place it in the middle rack for best results). If you don’t have an oven thermometer to verify your oven temperature I would try dropping the temperature a bit and/or checking it sooner and seeing if that helps. Happy to try and help troubleshoot further!!
PMY
I’m new. For the streusel topping, do you use light brown sugar or dark brown sugar? In the grocery store, I couldn’t find “brown sugar”.
Sam
Either will be totally fine with this recipe! For the coffee cake in the pictures I used a light brown sugar. Enjoy! 🙂
PMY
Thank you for your quick reply. Looking forward to trying this recipe. Sounds delicious.
Stacy Moss
have you made this in a bundt pan? What would the baking times be?
thank you!
Sugar Spun Run
Hello, Stacy! I haven’t tried it myself, so it’s hard to say the exact bake time. I know that it will take longer, but not sure by how much. If you do try it, let me know how long it took and how it turned out. 🙂
Sandra
I’m happy that is not coffee in there 😉 … I don’t like coffee but I love cinnamon <3
I love this cake
Sugar Spun Run
Yes, most coffee cakes don’t contain coffee. I hope that you enjoy it, Sandra! Coffee Cake is so good, I think you will love it! 🙂
Alejandra Rodriguez
Why do you call this cake, coffee cake?..where is the coffee?:(
Sugar Spun Run
Hello, Alejandra! Most Coffee Cakes actually do not have coffee in them. They are typically sweet cakes that pair perfectly with a cup of coffee or a coffee break, a tradition that goes back to the first coffee houses in the late 16th century. 🙂
Jeanne
Been looking for a perfect coffee cake for years. This one will make it to my keeper binder! Absolutely delicious. Cream cheese takes it to a whole nuther level. Perfect for Christmas morning. Very sweet. May cut sugar a bit, but its sweetness will go perfectly with a very hot cup of black coffee. Love your recipes!!!
Sugar Spun Run
Thank you, Jeanne! I am so happy that you liked the Cinnamon Coffee Cake Recipe. The cream cheese really adds so much. Enjoy! 🙂
Joy
I just made this to take to Sunday School tomorrow….I’m going to have to make another! My husband has eaten half of it and well…. I’ve had a couple of pieces!
It is delicious! I made it exactly as you did and it is perfect! So easy and sooooo delicious! Thank you for sharing!
Sugar Spun Run
Thank you so much, Joy! I am so glad that you enjoyed the coffee cake recipe. I hope that your church friends do as well. 🙂
Lucy
Can I make the batter then refrigerate overnight and cook in the morning, I plan on making it for an early morning practice at my school?
Sugar Spun Run
Hello, Lucy! Yes, that will work fine. I hope that you enjoy the cinnamon coffee cake. 🙂
Vi
I never give 5 stars because I always feel there’s room for improvement, but no improvement needed with this recipe. It’s moist, not too sweet, crunchy top and oh so yummy. This is the best coffee cake recipe hands down! There is no need for any other coffee cake recipes.
Sugar Spun Run
What a compliment! Thank you so very much. I am glad that you enjoyed the cinnamon coffee cake! 🙂
Amanda
I veganized this recipe but it still came out AMAZING. Used neat egg, soy milk and made my own cream cheese. So so good. Im going to make it again for a work function
Sugar Spun Run
Wow, Amanda! Nicely done! I am so happy that the cinnamon coffee cake turned out well and you found it enjoyable. I appreciate the feedback. 🙂
Emily
Another A+ recipe from Sugar Spun Run! My boyfriend and I baked this up to treat our family during our Labor Day vacation this weekend. We’ll be lucky if any of the cake makes it to the actual vacation, as it’s so delicious, we can’t stay out of it! Thanks Sam 🙂
Sugar Spun Run
I am so happy that you and your family enjoyed the Cinnamon Coffee Cake, Emily! Have a wonderful time on your vacation! Thanks for commenting. 🙂
Mary
How would I make this in a round form for a bake sale? Would it make 2-8 inch? How would I vary the cooking time if I did this. Thanks.
Sugar Spun Run
Hello, Mary! Yes, it will make two 8 inch coffee cakes. I would just keep an eye on the bake time. Let me know how it turns out! 🙂
Caroline Walker
Hello! I’d love to make this ahead for a crowd. If I leave the cake unglazed, can I freeze it?
Sam
Hi Caroline! I have not frozen it myself, but I think it should work. 🙂
Barb
Made this recipe to take to work as a supplement to our “breakfast club” but couldn’t keep my husband out of it. Fabulous recipe, and thanks for the tips on how to make my own buttermilk. I had to add a little extra vinegar make the milk bubbly, I wasn’t sure if that was the right texture but it still turned out delicious!
Sam
I’m so happy to hear everyone enjoyed the coffee cake, Barb! Thank you for commenting 🙂
Lila
Extra vinegar? I don’t see where the recipe calls for vinegar. What did I miss? I haven’t made it yet, but want all the good details! 🙂
Thank you!
Vi
Lila I am sure the reference to the vinegar is to make your own buttermilk as a substitute if you don’t have any buttermilk on hand.