The Ultimate Easy Coffee Cake Recipe: Fluffy Cinnamon Streusel Perfection

Coffee Cake is more than just a baked good; it’s a warm, inviting hug in cake form. Imagine a tender, moist cinnamon-infused cake layer, subtly spiced, providing a comforting base for a generous topping of succulent streusel crumble. This classic treat is the epitome of simple elegance, perfect for those mornings when you crave something special but effortlessly delicious.

There’s an undeniable charm in simplicity, especially when it comes to baking. While I adore the thrill of tackling an intricate, multi-layered dessert that pushes the boundaries of my baking skills, some moments call for uncomplicated satisfaction. On a leisurely Sunday morning, for instance, the last thing I desire is a kitchen challenge. Instead, I yearn for a soft, pillowy cake that comes together with minimal fuss, yet delivers maximum flavor. This particular Coffee Cake recipe fits that bill perfectly. The cinnamon swirled within the ultra-silky and light cake layer provides a comforting warmth, beautifully contrasted by the rich, crunchy streusel crumble generously piled on top. So, embrace the ease, treat yourself to some well-deserved self-care, and indulge in this delightful, easy-to-make coffee cake.

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Why You Need to Bake This Coffee Cake

• Effortlessly Simple to Assemble: This coffee cake truly lives up to its “easy” moniker. Forget complicated techniques or a mountain of dishes. The process involves straightforward mixing and layering, making it an ideal recipe for beginner bakers or anyone looking for a stress-free dessert. You’ll be amazed at how quickly you can get this delicious cake into the oven, perfect for those spontaneous baking cravings.
• Absolutely Delicious Flavor Profile: Honestly, this cake holds a special place among my top favorite recipes. Its simplicity belies an incredible depth of flavor. The warm cinnamon notes throughout the cake and its rich, buttery streusel topping create a harmonious balance that is both comforting and utterly satisfying. Each bite offers a delightful contrast of textures and a taste that pairs perfectly with your morning coffee or an afternoon tea.
• Irresistible Cinnamon Streusel: Need I elaborate further? The streusel is a star in its own right – a generous, buttery, and perfectly spiced crumble that forms a glorious crown over the moist cake. Made with a blend of brown and granulated sugars, flour, and plenty of ground cinnamon, it bakes up golden and crunchy, adding that essential textural contrast and an extra layer of warm, inviting flavor that defines a truly great coffee cake.

Key Ingredients for Your Perfect Cinnamon Coffee Cake

While most of these ingredients are likely staples in your pantry, here’s a closer look at a few key components that ensure this Coffee Cake turns out perfectly. For a comprehensive list with exact measurements, please refer to the recipe card below.

• Unsalted Butter: You’ll need butter for both the luscious streusel crumble and the tender cake itself. I always opt for unsalted butter as it gives you complete control over the salt content in your baking. Remember, for the streusel, your butter should be cold and cubed to ensure a crumbly texture, while for the cake, it needs to be at room temperature for optimal creaming with the sugar.
• Ground Cinnamon: This spice is the heart and soul of our coffee cake. It provides that quintessential warmth and fragrant aroma that makes this cake so inviting. We’ll be using it generously in the streusel, the cinnamon sugar swirl, and even a touch in the cake batter to create a beautifully balanced flavor profile.
• Light Brown Sugar: I prefer using light brown sugar in this recipe because its subtle molasses notes add extra moisture and a richer depth of flavor to both the cake and the streusel. However, if dark brown sugar is all you have on hand, feel free to use it – it will still yield a delicious result with a slightly more intense caramel-like flavor.
• Large Eggs: Eggs are crucial for structure, moisture, and richness in the cake. It’s essential that your eggs are at room temperature before you begin baking. This helps them emulsify more effectively with the butter and sugar, leading to a smoother batter and a more evenly textured, fluffy cake. Be sure to pull them out of the fridge a few hours before you plan to start!
• Powdered Sugar: This fine sugar is used to create a silky-smooth glaze that adds a delicate touch of sweetness and a beautiful finish to the baked coffee cake. Always remember to sift your powdered sugar before mixing it with milk or water. This simple step prevents lumps and ensures your glaze is perfectly smooth and pourable, creating an elegant drizzle over your cake.
• Full-Fat Buttermilk: Buttermilk is a secret weapon in many baking recipes, contributing incredible tenderness and moisture to the cake due to its acidity. I recommend full-fat buttermilk for the richest flavor and texture. If you can’t find it, or are watching your calorie intake, a low-fat version works well. In a real pinch, you can even make a quick substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
• Sour Cream: Similar to buttermilk, sour cream adds wonderful moisture, richness, and a slight tang that beautifully complements the sweet cinnamon notes in this coffee cake. I typically stick to full-fat sour cream for the best results, but lower-fat varieties can also be used if preferred, with only a minimal impact on the final texture.

Step-by-Step Guide to Baking This Easy Coffee Cake

For this recipe, I find my KitchenAid stand mixer to be incredibly helpful, which you can find here. The specific 8×8 pan I used is linked here. If you don’t have a stand mixer, a good hand mixer like this one will also work perfectly!

Step 1: Prepare Your Streusel. In a medium bowl, thoroughly whisk together the brown sugar, granulated sugar, all-purpose flour, ground cinnamon, and a pinch of salt until well combined. Add the cold, cubed unsalted butter. Using your fingertips, work the butter into the dry ingredients until the mixture resembles a coarse, shaggy crumble. This can be made up to 7 days ahead and stored in an airtight container in the fridge.

Step 2: Mix the Dry Ingredients for the Cake. In a separate medium bowl, combine your all-purpose flour, baking powder, baking soda, and salt. Whisk them together thoroughly until all ingredients are evenly distributed. This ensures your leavening agents are spread throughout the batter, leading to an even rise. Set this bowl aside for later.

Step 3: Cream the Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter and granulated sugar on medium-high speed for about 3 minutes. Continue mixing until the mixture becomes visibly light in color and fluffy in texture. This step incorporates air, which is crucial for a tender cake. Don’t forget to stop and scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly mixed.

Step 4: Incorporate the Eggs and Vanilla. Reduce the mixer speed to medium. Add the large room temperature eggs one at a time, allowing each egg to be fully incorporated into the batter before adding the next. This typically takes about 30 seconds per egg, preventing the batter from curdling. Once the eggs are mixed in, add the pure vanilla extract and mix on low speed just until combined.

Step 5: Add Wet and Dry Ingredients. With the mixer on low speed, gradually add the whisked dry ingredients in three additions, alternating with the sour cream and buttermilk in two additions, starting and ending with the dry ingredients. Mix just until everything is incorporated and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake. Give the sides and bottom of the bowl a final scrape with your rubber spatula to catch any unmixed bits.

Step 6: Layer the Batter and Cinnamon Filling. Pour approximately half of the prepared cake batter into your greased and parchment-lined 8×8 inch pan. Using the back of a spoon or an offset spatula, gently spread the batter evenly to the edges of the pan. Evenly sprinkle the cinnamon sugar filling mixture (brown sugar and cinnamon) over this first layer of batter.

Step 7: Add Remaining Batter and Streusel. Carefully spoon the remaining cake batter over the cinnamon sugar layer, again using the back of a spoon or an offset spatula to gently spread it to the edges of the pan, covering the cinnamon filling completely. Finally, scatter the prepared streusel crumble generously over the top of the cake batter. Give the pan a gentle shake to ensure the streusel is evenly distributed.

Step 8: Bake and Glaze. Bake the cake in your preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. Allow the cake to cool slightly on a wire rack before serving. Once you’re ready to serve, whisk together the powdered sugar and milk/water for the glaze until smooth, then drizzle it over the warm or room-temperature cake.

Expert Baking Tips for the Best Coffee Cake

1. Cream Butter and Sugar Thoroughly: When you’re making the cake batter, truly take your time to cream the butter and sugar until the mixture is light in color and fluffy in texture. This step is incredibly important as it incorporates air into the batter, which is essential for creating those delicate air pockets that help the cake rise and achieve its wonderfully soft, tender crumb. Don’t rush this process!
2. Invest in Quality Cake Pans: Using high-quality cake pans can make a significant difference in the outcome of your cake. They conduct heat more evenly, which helps prevent your cake layers from browning too quickly on the sides and ensures a consistent bake throughout. I highly recommend USA Pans for their durability and excellent performance.
3. Utilize Room Temperature Ingredients: I often emphasize this, and for good reason: always use room temperature ingredients! This is a non-negotiable step for successful baking. When butter, eggs, and dairy are at the same temperature, they emulsify much more easily, creating a smoother, more uniform batter. This leads to a better rise, finer crumb, and a more tender, moist final product. Plan ahead and pull them out a few hours before baking.
4. Keep Butter Cold for Streusel: In contrast to the cake batter, the butter for your streusel crumble must be cold and ideally cubed. Cold butter, when worked into the dry ingredients, creates pockets that melt slowly during baking, resulting in a perfectly crisp, crumbly, and distinct streusel topping rather than a soft, doughy one. This contrast in texture is key to a fantastic coffee cake.
5. Spread Batter Evenly: Achieving an even cake layer is vital for uniform baking and presentation. While a regular spoon can work, I find that an offset spatula makes spreading the cake batter in the pan incredibly easy. Its flat, angled blade allows you to gently and smoothly push the batter right to the edges, ensuring every slice is consistent.
6. Don’t Overmix the Batter: Once you’ve added the dry ingredients to your wet mixture, mix just until everything is combined and no streaks of flour remain. Overmixing can develop the gluten in the flour too much, leading to a tough, dense cake. A light hand and careful attention will result in a beautifully tender crumb.

Frequently Asked Questions About Coffee Cake

Can I make this coffee cake in other pan sizes?

Absolutely! This versatile coffee cake recipe can be adapted to various pan sizes. If you opt for a standard loaf pan, simply increase the baking time by about 10-15 minutes, keeping an eye on it for doneness. For a larger 9×13 inch pan, you’ll want to double the entire recipe and bake for an additional 10-15 minutes. Good news if you only have a 9×9 inch pan – this recipe will work perfectly without any adjustments to the quantities or baking time, yielding a slightly thinner but equally delicious cake!

Can I turn this coffee cake recipe into muffins?

Yes, this recipe is fantastic for muffins! It will yield approximately 18-20 generously sized muffins. To adapt, simply divide the batter among greased or lined muffin cups, sprinkle with the streusel topping, and reduce the baking time significantly to about 20-22 minutes. Bake until a toothpick inserted into the center of a muffin comes out clean. They make for perfect grab-and-go breakfast treats!

Can I prepare this coffee cake ahead of time?

Definitely! This coffee cake is an excellent make-ahead option, perfect for entertaining or enjoying a relaxed morning. You can bake the entire cake the day before you plan to serve it. Once baked and cooled, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. For the best flavor and texture, remove it from the fridge a few hours before serving to allow it to come to room temperature. Add the powdered sugar glaze right before you present the cake.

Is it acceptable to eat this entire coffee cake by myself?

I understand the temptation completely! This coffee cake is so irresistibly good that it’s notoriously difficult to resist eating it all in one sitting. I often find myself having to give half the cake away to friends or neighbors every time I bake it, just to prevent myself from devouring the whole thing! So, yes, it’s acceptable if you do – but perhaps consider sharing a slice or two if you want to pace yourself!

Storing and Freezing Your Homemade Coffee Cake

To keep your freshly baked coffee cake at its best, store it in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 5 days. This helps maintain its moisture and freshness. For optimal enjoyment, I recommend allowing the cake to come to room temperature for at least an hour before serving and eating – this truly enhances its soft texture and cinnamon flavors.

Freezing Instructions

This coffee cake freezes beautifully, making it perfect for meal prep or saving for a future treat. To freeze, ensure the cake is completely cooled. Wrap it tightly first in plastic wrap, then in a layer of aluminum foil, ensuring it’s completely airtight to prevent freezer burn. It can be stored in the freezer for up to 6 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator, then let it come to room temperature before glazing and serving.

How to Serve: Once the cake is baked and cooled (or warmed slightly), you can easily cut it into 12-16 delicious slices, depending on your preferred portion size. I love to serve this cake at room temperature, allowing all the flavors to shine. My husband, on the other hand, has a unique and delightful preference: he enjoys it in a bowl with a splash of milk poured over it, transforming it into a comforting breakfast indulgence. Experiment and find your favorite way to enjoy this treat!

Finally, for more fun and delicious cake recipes to explore, here are some of my top recommendations below.

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Recipe Card

Coffee Cake

Molly Murphy

A warm and welcoming cinnamon cake layer, with a brown sugar cinnamon swirl, and topped with succulent streusel crumble.

5 from 1 vote

Print Recipe
Pin Recipe

Course Dessert

Cuisine Cake

Servings 12

Ingredients

 

 

Cinnamon Crumb Topping

• ⅓ cup brown sugar. Packed
• ⅓ cup granulated sugar
• ¾ cup all-purpose flour
• 2 and ½ teaspoons ground cinnamon
• 6 Tablespoons unsalted butter cold and cubed
• Pinch of salt

For the cinnamon filling

• 3 tablespoons brown sugar packed
• ¾ teaspoon ground cinnamon

For the cake

• 1 and ⅓ cups all-purpose flour spooned and leveled
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ¾ cup granulated sugar
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• ½ cup 120g full-fat sour cream, at room temperature
• 2 Tablespoons buttermilk milk can also work, but buttermilk is preferred

For the glaze

• 1 cup powder sugar
• 2 teaspoons milk or water

Instructions

 

To make the streusel

• In a mixing bowl, whisk together the both sugars, salt, cinnamon, and flour. Add the butter and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. This can be stored in an air tight container for up to 7 days in the fridge.

For the cinnamon filling

• Combine both ingredients in a small bowl. Set aside.

For the cake

• Preheat your oven to 350 degrees F. Spray an 8×8 square inch cake pan with cooking spray, line with parchment paper, and spray again. Set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl.
• Turn the mixer speed down to medium, and add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla extract and mix on low.
• With the mixer on low, add the dry ingredients, sour cream and the buttermilk. Mix just until incorporated. Using a rubber spatula, scrape the sides and the bottom of the bowl.
• Add half of the batter to the prepped pan, and with the back of a spoon evenly spread it to the edge of the pan. Sprinkle the cinnamon sugar mixture on top.
• Add the rest of the cake batter to the top of the cinnamon mixture, and evenly spread the batter to the edges of the cake pan.
• Add the crumb topping to the top and shake the pan so it evenly distributes across the top of the batter.
• Bake for 30-35 minutes, the cake is done when a toothpick is inserted and there are little to no crumbs.
• When you are ready to serve the cake, make the drizzle by combining the ingredients, and drizzle on top.
• This cake is good served warm, or at room temp!

Keyword single layer, coffee cake, easy recipe, cake

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