The BEST Coffee Cake | Our Family Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream (or plain yogurt)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- Optional Glaze:
- 1/2 cup powdered sugar
- 2–3 tsp milk
- 1/4 tsp vanilla extract
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).
