Coffee Cake

Moist and buttery coffee cake layered with cinnamon-brown sugar streusel and topped with a crisp crumb topping. This classic American breakfast cake delivers tender texture, warm spice, and bakery-style flavor perfect for brunch, dessert, or afternoon coffee.

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Course: Dessert, Snack

Cuisine: American

Keyword: Coffee Cake

Prep Time: 20

Cook Time: 50

Total Time: 1 15

Servings: slices

Calories: 285kcal

Author: Lila benett

Cost: 3

Equipment

9-inch square baking pan
mixing bowls
electric mixer
whisk
rubber spatula
parchment paper
wire cooling rack

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
6 tbsp unsalted butter, softened
2 large eggs
1 tsp vanilla extract
3/4 cup sour cream
1/4 cup buttermilk
3/4 cup packed brown sugar
2 1/2 tsp ground cinnamon
1/2 cup all-purpose flour for streusel
4 tbsp unsalted butter, cold

Instructions

Preheat oven to 350°F and line a 9-inch square baking pan with parchment paper.
Whisk together flour, granulated sugar, baking powder, baking soda, and kosher salt in a medium bowl.
Mix sour cream and buttermilk together in a small bowl and set aside.
Combine brown sugar, cinnamon, and flour for the streusel topping in a separate bowl.
Cut cold butter into the streusel mixture until coarse crumbs form.
Cream softened butter with the dry ingredients until crumbly.
Add eggs one at a time, beating after each addition.
Add vanilla extract and mix briefly until combined.
Alternate adding the sour cream mixture and remaining dry ingredients, mixing on low speed just until combined.
Spread half of the batter evenly into the prepared baking pan.
Sprinkle half of the streusel mixture evenly over the batter.
Spread the remaining batter over the streusel layer.
Top with the remaining streusel mixture and press gently.
Bake for 45–50 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cake in the pan for 15 minutes before lifting out with the parchment paper.
Allow the cake to cool completely before slicing and serving.

Notes

Use room-temperature eggs, sour cream, and butter for the smoothest batter and best texture. Avoid overmixing the batter to prevent a dense cake. Let the cake cool completely before slicing to preserve the crumb structure and streusel layers.

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