☕ Coffee Cake Recipe – Moist, Buttery & Perfect with Coffee
This classic coffee cake is buttery, moist, and topped with a sweet cinnamon streusel that melts in your mouth. Perfect for breakfast, brunch, or an afternoon coffee break, this recipe doesn’t contain coffee in the batter—it’s meant to be enjoyed with your favorite cup!
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal
For the Cake:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ¾ cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Cinnamon Streusel:
- ½ cup brown sugar packed
- 1 tbsp cinnamon
- ¼ cup all-purpose flour
- 3 tbsp cold butter cubed
Step 1: Prepare the Streusel
In a small bowl, mix brown sugar, flour, and cinnamon.
Cut in the cold butter with a fork or pastry cutter until crumbly. Set aside.
Step 2: Make the Batter
Preheat oven to 350°F (175°C).
Grease a 9x9-inch pan or line with parchment paper.
In a large bowl, beat together butter and sugar until fluffy.
Add eggs, one at a time, then mix in vanilla and sour cream.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Slowly add dry ingredients to wet ingredients, mixing just until combined.
Step 3: Assemble the Cake
Spread half the batter into the pan.
Sprinkle half the cinnamon streusel evenly on top.
Repeat with remaining batter and streusel.
Store at room temperature in an airtight container for up to 3 days.
Can be frozen for up to 2 months. Thaw and reheat before serving.
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