Brunch • Cakes & Cupcakes • Seasonal
Easy Coffee Cake Recipe
June 7, 2024
Cake for breakfast is always a good idea. Anyone who says otherwise has not tasted this classic sour cream coffee […]
Cake for breakfast is always a good idea. Anyone who says otherwise has not tasted this classic sour cream coffee cake. It’s equal parts easy and delicious and bakes up impossibly soft and moist. Topped with a thick layer of rich, buttery streusel and drizzled with a decadent vanilla glaze, it’s the kind of cake that you think about long after the last crumb is gone.
It’s perfect for breakfast or brunch with a cup of coffee or tea or anytime you want to make a morning extra special. Think Easter Sunday and Christmas morning. A cinch to make and easy to commit to memory, you’ll be making this cake for years to come.
What makes this coffee cake so good?
Simple and classic, this cake is anything but basic. Sink your teeth into a bite of this heavenly coffee cake and you’ll be back for seconds. Here’s a few reasons why you’ll love this cake:
Mouthwatering texture. Like many traditional coffee cakes, sour cream makes this cake deliciously soft and moist. The cake flour gives the cake a tighter crumb which is slightly dense (but not too dense!). And don’t even get me started on the buttery streusel topping. It’s a thing of magic. Not to be forgotten – the smooth vanilla glaze is literally the icing on the cake!
Delicious flavor. All the buttery, brown sugar, cinnamon flavor you love from a classic coffee cake!
Easy to make. This cake comes together in minutes with just a handful of simple ingredients. Make it for breakfast, dessert and everything in between!
Ingredients
This easy sour cream coffee cake is a classic recipe that is perfect for breakfast and brunch or anytime you feel like indulging in a scrumptious, streusel-topped treat. And the best part is you’ll only need a handful of simple ingredients that you probably already have in your pantry. Here’s what you’ll need:
- Flour – all-purpose and cake flour create the perfect texture that is positively scrumptious! For best results, measure your dry ingredients with a digital kitchen scale.
- Butter – regular, unsalted butter is used in both the streusel topping and the cake.
- Oil – just a 1/4 cup adds extra moisture. I use canola oil but any neutral oil will work.
- Sugar – adds just the right amount of sweetness.
- Eggs – 2 large eggs makes for a slightly dense, perfectly light crumb.
- Vanilla – for best results, use a high quality, pure vanilla extract. Steer clear of anything labeled “artificial”.
- Baking powder – a little leavener goes a long way! Always check the expiration date on the container before baking.
- Sour cream – we can’t have a sour cream coffee cake without the sour cream! A dollop of sour cream keeps this cake super moist and lush. If you don’t have sour cream, full fat Greek yogurt is a suitable swap.
How to make coffee cake
This classic coffee cake recipe is quick and easy and requires no fancy equipment. You can use a hand mixer or a stand mixer if you choose. It can also be made with just a bowl and a whisk. You’ll love how easy this recipe is! Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: In a medium bowl, use a fork to stir together the streusel ingredients. Make sure all of the dry ingredients are coated in the melted butter. Place in the refrigerator to chill while you make the cake batter.
Step 2: In a medium bowl, use a hand mixer to beat the butter and oil together until light and creamy, about 1 minute.
Step 3: Slowly add the granulated sugar, mixing on medium speed until light and fluffy. About 2 minutes.
Step 4: Add the eggs, one at a time, followed by the vanilla. Mix to combine well.
Step 5: Add the dry ingredients, alternating with the sour cream. Begin and end with the dry ingredients.
Step 6: Scrape down the sides of the bowl to be sure all of the dry ingredients are incorporated. Do not over mix.
Step 7: Carefully transfer the batter to the prepared baking pan. Use a spatula to press the batter into the corners of the pan and level the top.
Step 8: Use your hands to cover the top of the batter with the chilled streusel. Do not press the streusel into the batter.
Step 9: Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. Do not over bake or the cake will be dry.
Step 10: Remove the cake from the oven and cool completely before adding the vanilla glaze.
How to spice up your coffee cake
Looking for a delicious twist on the classic coffee cake? Try one of these variations for a delectable morning treat that your whole family will love.
Double the crumble! I love a good streusel and this one is THE BEST! More is more when it comes to streusel so go ahead and double the ingredients and add a layer of streusel inside the cake. Simply spread half of the cake batter into the 8×8 pan, sprinkle on half of the streusel, then add the remaining cake batter followed by the remaining streusel. Delish!
Go nuts. Walnuts, pecans, or toasted almonds would all be delicious additions to this soft, buttery streusel. If you really love nuts, feel free to add a handful into the cake batter too!
Swirl with preserves. Instead of an extra streusel layer inside the cake, add a ribbon of your favorite berry preserves. I’m partial to blueberry jam, but strawberry is a close second!
How to store
I’ve made this cake many times and I can confirm that there was not a single crumb left over! If you do happen to have a square or two to save for tomorrow’s morning latte, store it tightly covered at room temperature. Coffee cake is perfect for making ahead and will stay fresh for up to 5 days.
This cake freezes beautifully too. Simply cool completely and wrap in two layers of plastic wrap before glazing. Freeze for up to 3 months. Defrost at room temperature and reheat before serving with a cup of coffee or tea. It’s also pretty darn good served with a scoop of vanilla ice cream for dessert…just sayin’!
Treat yourself to this delightful coffee cake this weekend – you’ll be glad you did!
Happy baking!!
Looking for more easy and delicious cake recipes? You’ll love these:
Easy Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 16 pieces 1x
- Category: Cakes & Cupcakes
- Method: Baking
- Cuisine: American
Description
This easy coffee cake recipe is soft and fluffy, topped with a rich, buttery streusel and drizzled with a delicious vanilla glaze. Easy to make and always a crowd pleaser, you’ll be making this classic coffee cake for years to come!
Ingredients
Streusel Topping
- 1/2 cup (65 g) all-purpose flour, spooned and leveled
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, melted
Cake
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1 cup (130 g) cake flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1/4 cup vegetable oil (I use canola)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 1/2 cup full fat sour cream, room temperature
Glaze
- 1 cup (120 g) powdered sugar, sifted
- 1/2 teaspoon vanilla
- 4 to 5 tablespoons whole milk or heavy cream, as needed
Instructions
Streusel Topping
- In a medium bowl, combine the flour, sugars, cinnamon, salt and melted butter. Use a fork to mix the crumble, making sure all of the dry ingredients are coated in the melted butter.
- Place uncovered in the refrigerator until ready to use.
Cake
- Preheat the oven to 350°F. Line an 8 x 8 inch pan with parchment paper for easy removal of the cake once baked. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Using a hand mixer (or a stand mixer), cream together the butter and oil until light and creamy, about 1 minute.
- Slowly add the granulated sugar and mix on medium speed for about 2 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs, one at a time, followed by the vanilla. Mix to combine well.
- Add the dry ingredients to the butter and egg mixture, alternating with the sour cream. Begin and end with the dry ingredients. Scrape down the sides of the bowl.
- Transfer the batter to the prepared pan, pressing it evenly into the corners of the top and smoothing the top with a spatula.
- Remove the streusel topping from the refrigerator and use your hands to distribute it evenly on top of the batter. Do not press it into the batter.
- Bake in the center rack of the oven for 45 to 50 minutes or until the top is slightly golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the streusel is browning too quickly, loosely cover the top of the cake with a piece of aluminum foil for the last 10 to 15 minutes of baking.
- Remove the cake from the oven and cool completely before adding the glaze. Alternatively, dust the top with powdered sugar just before serving.
Glaze
- To make the glaze, whisk together the powdered sugar, vanilla and milk until smooth but pourable. If the glaze is too thin, add more powdered sugar. If too thick, add more milk.
- Once desired consistency is reached, use a spoon or whisk to drizzle over the top of the cake.
Notes
Store tightly covered at room temperature for up to 5 days.
May be frozen. Defrost at room temperature and reheat before serving, if desired.
May 11, 2024
7 Comments
Marquel
June 26, 2024 at 1:05 amHow do I adjust this for high altitude?
Jackie
June 21, 2024 at 12:49 pmCan we make this into a 9×13 by doubling the recipe?
Heather Mubarak
June 21, 2024 at 1:35 pmAbsolutely!
Suzie Nava
June 12, 2024 at 12:12 pmThis was so easy, fluffy and incredibly delicious! My whole family devoured it, better than any cafe!
Mindy
September 8, 2024 at 3:24 pmLooks gorgeous- if we are increasing the size of the cake- do you have pan sizes, and bake times printed somewhere else on your site?
Lisa
June 10, 2024 at 1:34 amCan’t wait to make this looks and sounds great . I’ll be back to let y’all know how I did!!!
Laura
June 8, 2024 at 11:56 pmJust wondering why you don’t press the streusel into the batter…