Why You’ll Love This Recipe

This coffee cake is soft, buttery, and layered with a sweet cinnamon-sugar swirl and a crumbly streusel topping. It’s a family favorite that pairs perfectly with a hot cup of coffee or tea. Whether you’re making it for breakfast, brunch, or a cozy evening treat, this recipe always brings comfort and nostalgia.

Ingredients

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
1 cup sour cream (or plain yogurt)
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

For the Cinnamon-Sugar Filling:

½ cup brown sugar
2 tsp ground cinnamon

For the Streusel Topping:

½ cup all-purpose flour
½ cup brown sugar
¼ cup unsalted butter, cold and cubed
1 tsp ground cinnamon

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla.
In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet mixture until just combined.
Spread half the batter into the prepared pan. Sprinkle evenly with cinnamon-sugar filling. Top with remaining batter.
In a small bowl, mix flour, brown sugar, butter, and cinnamon until crumbly. Sprinkle over the batter.
Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving warm.

Servings and Timing

Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Nutty Streusel: Add chopped pecans or walnuts to the topping.
Fruit Twist: Layer in blueberries, apples, or raspberries before adding the streusel.
Glaze Finish: Drizzle with a simple vanilla glaze after baking.
Healthier Option: Swap sour cream for Greek yogurt and reduce sugar slightly.

Storage/Reheating

Room Temperature: Store covered for up to 3 days.
Refrigerator: Keeps for up to 1 week in an airtight container.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm individual slices in the microwave for 15–20 seconds, or in the oven at 300°F for 10 minutes.

FAQs

Q: Can I make this ahead of time?
Yes! You can bake it the night before and store it covered at room temperature.

Q: Can I use buttermilk instead of sour cream?
Yes, it will make the cake slightly lighter but still moist.

Q: Why is it called “coffee cake” if it doesn’t have coffee?
It’s traditionally served with coffee, not made with coffee.

Conclusion

This truly is the BEST coffee cake—a family recipe that’s been passed down and perfected. It’s simple enough for everyday baking yet special enough to serve at gatherings. Once you try it, you’ll see why it has become a tradition at our table. Enjoy it warm, with a steaming mug of coffee or tea, and share it with those you love!

The BEST Coffee Cake | Our Family Recipe

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This coffee cake is soft, buttery, and topped with a sweet cinnamon streusel that melts in your mouth. It’s been in our family for years, baked on cozy weekends and shared at every brunch table. Pair it with a hot cup of coffee or tea, and you’ve got the ultimate comfort treat.

Author: Emily
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12–15 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or 9-inch square for thicker cake).
Make the streusel: In a bowl, mix brown sugar, flour, and cinnamon. Stir in melted butter until crumbly. Set aside.
Prepare the cake batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in sour cream.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
Assemble: Spread half the batter into the pan. Sprinkle half the streusel. Spread remaining batter on top, then finish with the rest of the streusel.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Optional glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Slice, serve, and enjoy with your favorite hot drink!

Notes

For extra crunch, add 1/2 cup chopped pecans or walnuts to the streusel.
Substitute Greek yogurt for sour cream for a lighter version.
Cake stays moist for 3–4 days at room temperature in an airtight container.
Freezes well for up to 2 months (wrap tightly).