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!
Mandy
Without a doubt the best cake.. 🙌..Will do this over and over…devine😊
Sugar Spun Run
Thank you so much, Mandy! I am happy to hear that you enjoyed it. 🙂
Julia M
I made this coffee cake for Easter yesterday and it was a big hit with my husband and two teen boys. We will make this again, for sure! I used cake flour (weighed it) since I can’t get my hands on any all-purpose flour right now. Do you think that made it a little denser? I made your carrot cake last week for my husband’s birthday, and your chocolate chip cookie recipe is now my standard, too. Thank you!!
Sugar Spun Run
I am so glad that everyone enjoyed it, Julia! The cake flour would bot have caused the cake to be dense, it could have been a result of over-mixing your batter which can easily happen. Regardless, I am glad it tasted delicious. Thanks for being a fan of my recipes. I greatly appreciate it. 🙂
Sue Butler
My husband is very fussy about coffee cake and I’ve been searching for months for the best recipe. So far, this one is the best! I think I can stop my search now! Delicious! Thanks so much!
Sam
I am so glad everyone enjoys it so much, Sue! 🙂
Sweetsinger
A perfect coffee cake for Easter! (or any time) I made a pecan streusel and baked it in a 10″ round springform pan, and it took a few extra minutes. Rich, moist, and flavorful from the cream cheese and buttermilk. I love coffee cakes, and bake them often in search of optimal comfort-foodiness. This one is going into my regular rotation. Thanks Sam!
Sam
You’re very welcome, I’m so happy to hear it was such a hit!! Happy Easter! <3
Laura A Valencia
I will try this recipe tomorrow morning my question is: Can I use a glass plan? And if so, what’s your recommendation? Thank you in advance!
Sam
Hi Laura! You can use a glass pan, but it may take a few minutes longer to cook. 🙂
Christina
I never write reviews on things like this but I had to for this recipe. It truly is the best coffee cake I’ve ever made! The cream cheese and buttermilk are absolute game changers on the texture being soft and fluffy. This will be my go to from now on! Thanks so much for this recipe!
Sugar Spun Run
I am so glad that you have enjoyed it, Christina! Thank you for trying my recipe and for commenting. 🙂
Kerrry
I’m starting to run short on flour and I’m trying to avoid the store for a couple of weeks. Do you think I could use bread flour for this coffee cake recipe?
Sam
Hmm, I would generally advise against it but I completely get not wanting to go to the store right now. I think it would make the coffee cake a bit chewier but otherwise it could work. If you try it would you let me know how it turns out for you?
Katanahamon
You can interrupt the gluten by adding something like potato flour, leftover mashed potato, rice flour, other things. A tablespoon or two should be enough.
Theresa
I made this recipe and my cake came out really heavy and dense what did I do wrong?
Sam
Hi Theresa! This coffee cake is a pretty dense cake so I’m not sure anything went wrong here.
nicole jenkins
Can I use milk instead of buttermilk
Sugar Spun Run
Yes, that will be fine. I also have a buttermilk substitute if you’d like to try that instead. 🙂
Bev
His Sam. I’ve never been disappointed with your recipes and this one looks amazing! Would it work to bake it in a bundt pan vs. the 13×9″ pan? Would like to serve it for a birthday breakfast and just think the presentation in the bundt would be pretty. Would that change the bake time/temp?
Sugar Spun Run
Thank you so much, Bev! Since you are using a different pan, then yes, the baking time will be different. I have not tried this recipe using a bundt pan but think it will be fine, you just want to keep an eye on it while it bakes. Keep me posted on how it turns out. 🙂
Mel Smith
Hi Bev, I have this recipe in the oven now using the bundt pan. I’m so excited! I will respond here in about 30 minutes to let you know how it goes. I believe it will probably need to cook about 10-15 minutes longer since it’s in the bundt.
Mel Smith
Turned out perfect in the bundt pan! It’s cooling now, nice & fluffy and smells delicious. I added some nutmeg to my batter and some pecans inside of the streusel. #Excited! Thanks so much for the recipe!!!
Sugar Spun Run
Thanks so much for trying my recipe, Mel! I am glad that it turned out well. Enjoy! 🙂
Amanda
Hi! Love your recipes! What would you recommend as a substitute for cornstarch?
Sugar Spun Run
Hi, Amanda! Unfortunately, there is no good substitute. You can omit the cornstarch but the coffee cake won’t be as soft.
Ellen Manalo
Hi Sam! I have of plenty of cake flour in my pantry that will expire next month, do you think I can use that instead of all purpose flour? And if so, should i leave out the cornstarch in the recipe? Thanks so much for replying and warm regards from your new fan from the Philippines!
Sugar Spun Run
Hi, Ellen! Welcome to my blog and thanks for being a fan. Cake flour will work as a substitute, leaving the cornstarch out. I hope that you enjoy the recipe. Keep me posted on how it turns out! 🙂
Shay
This recipe is amazing. My family loved it. I did add 3 bananas to the recipe that I needed to use up. It came out so moist and delicious.
Sugar Spun Run
I am so glad that your family enjoyed the recipe, Shay! I love the addition of ripped bananas as well. Thanks for trying my recipe and for commenting. 🙂
Angela
Made it this morning for a brunch. My boys loved it. Did not make the icing and it was still delicious.
Sugar Spun Run
I am so glad that it was such a hit, Angela! Thank you so much for trying my recipe. 🙂
Liza
I’ve made this once before and it’s so delicious! If I wanted to make it ready for breakfast, do you think it could be prepped and refrigerated then baked in the morning? My husband leaves for work around 5am and I wanted to send it in with him one day, but DO NOT want to get up that early to start from scratch! (anything for love…but I won’t do that haha!)
Sugar Spun Run
I am so glad that you enjoyed the recipe, Liza. I think that you will be fine to prepare the night before and bake in the early am. Let me know how it turns out. I hope that he enjoys it. 🙂
Barb Cattie
Hi Sam- have made this coffee cake several times and we love it! Would love to add apples to it – have some Granny Smiths I want to use up. Do you think
that would work?
Thanks Sam and stay safe!
Barb
Sugar Spun Run
I am so glad that you have enjoyed it, Barb! Yes, chopped apples will work nicely. 🙂
Adrienne
Wow! This is an amazing coffee cake. I have made it twice and look forward to sharing it with friends. This and the brown butter chocolate chip cookies are my new go-to recipes!
Sugar Spun Run
Thank you so much, Adrienne! I am so happy to hear how much you have enjoyed the recipes. Thank you for commenting and following my blog. I appreciate it! 🙂