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!
Charlotte
Hi, I’d love to make the best ever coffee cafe, but this doesn’t actually have coffee in the recipe? What am I missing? Help appreciated! 🙂
Sugar Spun Run
Hello, Charlotte! 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. 🙂
Charlotte
Thanks for replying! I guess I will keep looking for a coffee coffee cake recipe in that case. Any recommendations?
Sugar Spun Run
Since coffee cakes typically do not have coffee in them, I would recommend this recipe. If you are looking for one that does contain coffee, I am not certain you will have one.
Marcia
This recipe is a keeper! I went looking for a coffee cake recipe after my daughter kept asking for one. I looked over several and decided to use yours. I’m glad I did because the whole family loved it! So, this goes into the “old fashion” recipe box. 🙂
Sugar Spun Run
I am so glad that your family enjoyed it, Marcia! Thank you for trying my recipe and for commenting. I hope that you enjoy it for years to come. 🙂
NickiDE
I made half the recipe in and 8×8 pan. I’m still trying to get used to my countertop convection oven and I did overbake this a bit at 35 min. It was still tasty albeit a bit dry. I will definitely make it again.
Sugar Spun Run
Thanks for trying my recipe, Nicki! I am sorry that it was slightly overbaked but hopefully still tasted delicious. 🙂
Rene
Can you use regular milk instead of buttermilk?
Sugar Spun Run
Hi, Rene! Yes, that will be fine. I hope that you enjoy it! 🙂
Miriam Rose Blanar
I have found a new favorite coffee cake! This was so good, and so soft and cinnamony! I wanted to eat the whole pan in one sitting, lol. This will be my go to recipe from now on. Thank you so much for sharing!
Sugar Spun Run
I am so glad that you enjoyed the coffee cake, Miriam! Every time I make this I too find myself wanting to eat it all in one sitting. lol. Thanks for trying my recipe. 🙂
Kim
Do you think I could use applesauce in place of eggs and get the same results? I want to make for work but have people who have egg allergies.
Sugar Spun Run
Hello, Kim! I personally have not substituted apple sauce in place of eggs in this recipe. I looked back through the comments and didn’t find anyone else who has either. Unfortunately without trying it myself, I am not certain how it will do. If you do try it, I’d love to know how it turned out for you. 🙂
Jessica Knight
First time making this today but this will be a recipe I use again. SO delicious! I had to bake a little longer as my pan is a bit small but it didn’t dry out at all. I believe the cream cheese makes a real difference. Thank you for this recipe!
Sugar Spun Run
Congrats on baking a perfect coffee cake, Jessica! I am so glad that you enjoyed the recipe. I appreciate the feedback so thank you for commenting. Enjoy! 🙂
Michael Neff
OK, this looks delicious, and I will definitely try it. Do you think I could use these ingredients and make muffins with it instead?
I say this b/c someone ripped you a new one over your “hard muffins” and I want to avoid that. I also think you handled that reply with considerable aplomb!
Sugar Spun Run
I am glad to hear that your excited to try this recipe, Michael! I actually have a coffee cake muffin recipe that you are welcome to try instead. I hope that you enjoy it! 🙂
Bets du Plessis
Hi Sam, you are a wizard for sure! I’ve loved baking as forever. My family loved my baking, but now with your recipes they think I’m better than ever. Last x-mas my little grand daughers and I baked your Snickerdoodles and sugar cookies – what a treat! All your recipes are totally awsome and make no mistake I tell everyone about Sam the Sugarspun lass. Kindest regards from a sweltering South Africa. Bets
Sugar Spun Run
Your comment made my day, Bets! Thank you so much. I am so glad that you have enjoyed my recipes. 🙂
GRANDMA BUBBE KAY
OOOOOH SOOOO GOOD!!!!!!!!!!!!!!!!!! THANK YOU SAM. THIS IS REALLY A “WINNER”. YOU MAKE ME LOOK SO GOOD TO ALL MY FRIENDS…
Sugar Spun Run
I am so glad that the coffee cake has been such a hit among your friends, Kay! Thanks for commenting. 🙂
Marti
Holy F*** that’s good (please pardon, all delicate flowers)! Once again you have made me appear as though I were actually domestically competent, a miracle!
My snuggliest regards to the family trio + dog family of course,
Marti
Sugar Spun Run
I am so glad that you LOVED the cinnamon coffee cake, Marti! Thanks for trying my recipe and for your amazing comment. 🙂
Deb
Can I substitute regular milk for the buttermilk? I don’t have buttermilk.
Betsy Pattison
I made this for the teachers at my school. Gone in a flash! So yum!
Sugar Spun Run
I am so glad that the teachers enjoyed the coffee cake, Betsy! Thanks for commenting. 🙂
Bibbity-Bobbity
This recipe is my top consideration for our Christmas brunch. One question, can the cornstarch be omitted?
Sugar Spun Run
You can omit the cornstarch but the coffee cake won’t be as soft. I hope everyone enjoys it at your brunch. 🙂
Liv
Worked great first time making coffee cake love to bake do you have any suggestions on how make your self work quicker. I tend to work slow love your coffee cake, your other recipes as well.
Sugar Spun Run
Hi, Liv! I am so glad that you enjoyed the coffee cake. As far as suggestions on how to work faster, I am at a loss. If you find a way let me know! I am slow myself. lol. Thanks for commenting. 🙂
krysta Wolfangel
This comment is not for the cake but for the crumb topping, cinnamon swirl layer, and glaze from this recipe. I made my favorite banana bread recipe and incorporated the three additions from this this coffee cake. Very good!!! I have made the crumb topping and cinnamon layers in the past using oil instead of butter and it is still yummy
Madi
I would recommend getting all of your ingredients and measuring spoons and cups out first. This helps me to stay focused and combine the ingredients quickly. 🙂