How To Make Coffee Cake Recipe Simple

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Coffee cake: the quintessential breakfast companion, perfect for a relaxed morning with a steaming cup of joe. This recipe is a guaranteed crowd-pleaser, boasting a moist crumb, a delightful streusel topping, and a warm, inviting aroma that will fill your kitchen. Let’s bake!


Sour Cream Coffee Cake (with Crumb Topping)
Sour Cream Coffee Cake (with Crumb Topping)

Dry Ingredients:

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • Wet Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter, cold and cubed

  • Directions:

    1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking pan.

    2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

    3. Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

    4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, be careful not to overmix.

    5. Streusel Topping: In a separate bowl, combine the flour, brown sugar, and cinnamon with a fork or pastry cutter until crumbly. Cut in the cold butter with your fingertips or a pastry cutter until pea-sized clumps form.

    6. Pour the batter into the prepared pan. Sprinkle the streusel topping evenly over the batter.

    7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

    8. Let the coffee cake cool slightly on a wire rack before slicing and serving.

    Nutrition Facts (per slice):

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 75mg
  • Sodium: 250mg
  • Carbohydrates: 50g
  • Sugar: 30g
  • Protein: 5g

  • Please note: This is an approximate nutritional value based on standard ingredients. Values may vary depending on specific brands used.


    This coffee cake recipe is both simple and satisfying, perfect for beginner bakers and seasoned chefs alike. With its fluffy texture, delightful streusel, and warm cinnamon flavor, it’s sure to become a new favorite in your breakfast routine. So, grab your ingredients, preheat your oven, and get ready to bake a slice of happiness!

    Frequently Asked Questions (FAQs):

    1. Can I substitute buttermilk in this recipe?

    Absolutely! You can either make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. Alternatively, you can use plain yogurt thinned with a little bit of milk to achieve a similar consistency.

    2. How can I store leftover coffee cake?

    Coffee cake can be stored at room temperature for up to 2 days in an airtight container. If you plan on keeping it longer, it’s best to store it in the refrigerator for up to a week.

    3. Can I freeze coffee cake?

    Yes! Let the coffee cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

    4. Can I make this recipe into muffins?

    Absolutely! Line a muffin tin with paper liners and fill each cup ¾ of the way full with batter. Sprinkle the streusel topping over each muffin and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

    5. How can I make this recipe vegan?