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Classic Coffee Cake

Classic Coffee Cake

A moist and fluffy coffee cake recipe with a cinnamon streusel topping. Perfect as a brunch cake, for breakfast, or as a light dessert with coffee or tea.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ cup unsalted butter
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • Streusel Topping:
  • ½ cup brown sugar
  • ¼ cup flour
  • 2 tsp cinnamon
  • 3 tbsp butter

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Cream butter and sugar, then add eggs, sour cream, and vanilla.
  3. Combine dry ingredients separately and fold into wet mixture.
  4. Spread half the batter in a greased pan, layer with streusel, then top with remaining batter and more streusel.
  5. Bake 40–45 minutes, cool slightly, and serve warm.

Notes

  • For a moist coffee cake, always use sour cream or Greek yogurt—this adds richness without making the cake heavy.
  • You can easily turn this into a coffee cake loaf by baking it in a loaf pan instead of a square pan. Just increase baking time by 5–10 minutes.
  • Add your favorite toppings: chopped nuts, chocolate chips, or fruit to give the cake a unique twist.
  • This recipe works perfectly as part of a brunch cake spread or as a coffee dessert for gatherings.
  • If using cake mix recipes, add the cinnamon streusel topping to give it that homemade touch.
  • Store in an airtight container at room temperature for up to 3 days, or freeze slices individually for up to 2 months.