Coffee Cake Recipe

This easy, homemade coffee cake bakes up moist, tender, and crowned with a sweet cinnamon streusel—perfect for breakfast, dessert, or pairing with your morning brew.

This Coffee Cake Recipe is my all-time favorite way to start the weekend. There’s something so cozy about a slice of golden crumb, still warm from the oven, as the aroma of cinnamon and butter drifts through the kitchen. Though it’s called coffee cake, you don’t actually need coffee in the batter—it’s named for the perfect pairing with a strong morning cup or an afternoon latte. I first adapted this recipe back when my kids were little and soccer games meant bleacher-side brunches. Over the years, I’ve tweaked it—adding a ribbon of cinnamon sugar in the middle, swapping in Greek yogurt for extra moisture, and learning little tricks from test kitchens along the way.

What makes it special? It uses both Greek yogurt and sour cream to keep the crumb tender and rich without feeling heavy. The cinnamon streusel hits just the right balance of sweet and crunchy. You can swap in gluten-free flour, stir in berries, or even sprinkle mini chocolate chips for a twist. Best of all, it comes together in under 20 minutes of active prep—no stand mixer required! It holds at room temperature for a day or two, so you can slice off a piece whenever that sweet craving calls.

Let me share why this coffee cake has become my go-to treat.

Coffee Cake Recipe – Why You’ll Love This Recipe

– Bursting with cinnamon streusel for a sweet, crunchy top
– Fluffy, moist crumb thanks to Greek yogurt and sour cream
– Ready in under 20 minutes of hands-on prep
– Uses pantry staples you already have on hand
– Perfect balance of sweetness—never too cloying
– Ideal for breakfast, brunch, or a cozy dessert after dinner
– Easily customized with nuts, fruit, or mini chocolate chips
– Freezes beautifully for make-ahead baking

Coffee Cake Recipe – Ingredients

– 2 cups (240 g) all-purpose flour (spooned & leveled; swap cup-for-cup gluten-free flour if needed)
– 1 teaspoon baking powder (fresh is key for a light rise)
– ½ teaspoon baking soda
– ½ teaspoon fine salt
– 1 teaspoon ground cinnamon (plus extra for streusel)
– ½ cup (115 g) unsalted butter, room temperature (vegan butter works too)
– ¾ cup (150 g) granulated sugar
– 1 large egg, room temperature (or flax egg for a vegan twist)
– 1 teaspoon pure vanilla extract (I reach for Nielsen-Massey)
– ½ cup (120 g) plain Greek yogurt, full-fat for best texture
– ½ cup (120 g) sour cream (or swap with extra yogurt)

For the cinnamon streusel

• ½ cup (100 g) light brown sugar, packed
• ¼ cup (32 g) all-purpose flour
• â…“ cup (40 g) rolled oats (optional, for extra texture)
• 1 teaspoon ground cinnamon
• 4 tablespoons (57 g) cold unsalted butter, cubed

Tip: Chill the streusel mix in the freezer for 10 minutes before topping to keep the crumbs distinct.

Directions

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9-inch square pan and line it with parchment, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this dry mix aside.
3. Make the streusel: combine brown sugar, flour, oats, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fork until you see pea-size crumbs. Pop it in the freezer if you need it firmer.
4. In a large bowl, cream the room-temperature butter and granulated sugar until light and fluffy—about 2 minutes with a hand mixer or stand mixer on medium.
5. Beat in the egg and vanilla until smooth, then stir in the Greek yogurt and sour cream, scraping down the sides as you go.
6. Add the dry ingredients in two batches, mixing gently each time until just combined—overmixing can make the cake tough.
7. Spread half the batter into the pan. Sprinkle half the streusel mixture evenly over the top. Dollop the remaining batter on top and smooth it out gently. Finish by sprinkling the remaining streusel, pressing it in lightly.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid raw batter). If the streusel browns too fast, tent loosely with foil.
9. Cool on a wire rack for at least 15 minutes. Use the parchment overhang to lift the cake from the pan. Let it cool slightly before cutting into squares—too-warm slices might crumble.
10. Serve warm or at room temperature alongside coffee, tea, or a scoop of vanilla ice cream for a sweet treat.

Servings & Timing

– Yield: Makes 9–12 squares (serves 6–8)
– Prep Time: 20 minutes active prep
– Baking Time: 30–35 minutes
– Rest/Cool Time: 15 minutes
– Total Time: About 1 hour, from start to finish

Variations

– Blueberry Swirl: Fold in 1 cup fresh blueberries and swirl a simple blueberry compote into the batter.
– Nutty Crunch: Stir ½ cup chopped pecans or walnuts into the streusel for added crunch.
– Pumpkin Spice: Replace ½ cup yogurt with canned pumpkin and add ½ teaspoon pumpkin pie spice.
– Lemon Zest: Mix 1 tablespoon lemon zest into the batter and scatter poppy seeds on top.
– Chocolate Chip: Fold in ½ cup mini chocolate chips for melty pockets of sweetness.
– Gluten-Free: Use a cup-for-cup gluten-free flour blend; you may need to bake a few minutes longer.

Storage & Reheating

Store leftover coffee cake in an airtight container at room temperature for up to 2 days—it’s still moist and delicious on day two! For longer life, refrigerate for up to 4 days (just bring slices to room temp or warm them slightly before serving). To freeze, wrap individual squares in plastic wrap and foil, then freeze for up to 2 months; thaw in the fridge overnight. Reheat slices in the microwave for 10–15 seconds or in a 325°F oven for 5–7 minutes, loosely covered in foil to prevent over-browning. For make-ahead ease, you can prep the streusel and batter a day ahead and bake fresh in the morning.

Notes

– Always use room-temperature eggs and dairy for the fluffiest batter—cold ingredients can slow the rise.
– If streusel starts to sink, chill your batter-covered pan for 10 minutes before baking.
– For even more tender crumb, try swapping 2 tablespoons of flour for cornstarch.
– Fresh baking powder makes a big difference—if it’s older than 6 months, replace it.
– Toast a pinch of extra cinnamon in a dry skillet for 30 seconds to deepen its flavor before adding to the streusel.

FAQs

Q: Can I make this dairy-free?
A: Absolutely—swap the butter for vegan margarine and use plant-based yogurt or sour cream, and it turns out just as tender.

Q: Why is my coffee cake dense?
A: Overmixing or packing your flour can lead to a heavy crumb—spoon and level your flour, then stir only until the ingredients disappear.

Q: Can I use self-rising flour instead?
A: Yes, but skip the baking powder and baking soda, and reduce the salt slightly to avoid an over-salty cake.

Q: How do I know when it’s done?
A: A toothpick should come out with a few moist crumbs—not wet batter. If it looks wet, bake 3–5 more minutes.

Q: Can I bake this in a Bundt pan?
A: You sure can—just grease thoroughly and bake 40–45 minutes, checking at around 30 minutes for doneness.

Q: Why did my streusel melt into the cake?
A: If your butter was too soft, chill the streusel before topping; cold butter holds its shape better.

Q: Can I halve the recipe?
A: Yep—use an 8×4 loaf pan and reduce baking time to about 25–30 minutes, checking with a toothpick.

Q: How do I prevent the top from burning?
A: Tent the cake with foil halfway through baking to keep the streusel golden but not too dark.

Conclusion

This coffee cake recipe brings together a tender, moist crumb and a sweet cinnamon streusel that’s just irresistible. Whether you serve it for breakfast, brunch, or a homey dessert, it’s sure to become a household favorite. Give it a try, leave me a comment to let me know how it turns out, and don’t forget to explore more of my homemade baking recipes!