There’s something magical about the aroma of freshly baked coffee cake wafting through a cozy kitchen on a lazy weekend morning. This best coffee cake recipe is more than just a sweet treat — it’s a symbol of hospitality, family gatherings, and the quiet comfort of slowing down with a cup of coffee or tea.

Growing up, coffee cake wasn’t just a dessert in our home; it was a tradition. My grandmother would bake it every Sunday, filling the house with the warm scent of cinnamon and brown sugar as we all gathered around the table. For many, coffee cake carries the same nostalgic weight — a soft, crumbly cake crowned with a generous streusel topping, shared during holidays, brunches, or simply as an afternoon pick-me-up.

The beauty of this coffee cake lies in its simplicity and versatility. Whether you’re serving it at a brunch buffet, wrapping it up for a neighbor, or savoring a slice alone on a rainy day, it always delivers that comforting, homey feel.

Why You’ll Love This Recipe

This best coffee cake recipe is wonderfully moist with a tender crumb, thanks to the sour cream in the batter. The cinnamon streusel is buttery and crunchy, adding the perfect texture contrast. It’s easy to make, even for beginners, and it keeps well — meaning you can enjoy a slice for days. Plus, it’s a crowd-pleaser that fits any occasion, from holiday brunches to casual coffee breaks.

INGREDIENTS YOU’LL NEED

For the Cake:

• 1 cup butter, softened
• 1 ½ cups sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

For the Streusel Topping:

• ⅓ cup sugar
• ⅓ cup brown sugar
• 1 tablespoon cinnamon
• ½ cup chopped pecans (optional)
• ¼ cup butter, softened
• ⅓ cup all-purpose flour

HOW TO MAKE THE BEST COFFEE CAKE

Making the best coffee cake starts with the right batter and the perfect streusel — and I’m here to guide you through it, step by step.

STEP-BY-STEP INSTRUCTIONS

Step 1: Cream the Butter and Sugar
Start by preheating your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. This step is essential for creating a tender cake base. I always remember my grandmother saying, “You’ll know it’s ready when it looks like clouds.”

Step 2: Add the Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the sour cream and vanilla extract — the sour cream gives this best coffee cake its signature moistness and slight tang, which balances the sweet topping.

Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix — a gentle hand keeps the cake soft.

Step 4: Prepare the Streusel Topping
In a small bowl, combine the sugars, cinnamon, flour, and softened butter. Mix until crumbly, then fold in the pecans if using. The smell of the cinnamon sugar alone will make your kitchen feel warm and inviting.

Step 5: Assemble the Cake
Spread half of the batter into a greased 9×13-inch pan. Sprinkle half of the streusel over the batter. Add the remaining batter on top and finish with the rest of the streusel.

Step 6: Bake to Perfection
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before slicing. The hardest part is waiting — but trust me, it’s worth it.

HELPFUL TIPS

• Don’t Overmix: Overworking the batter can make the cake tough. Mix just until combined.
• Make Ahead: This coffee cake can be made a day in advance and kept covered at room temperature.
• Customize It: Swap the pecans for walnuts or leave them out if you prefer a nut-free version.

DETAILS

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES

Feel free to double the streusel if you love an extra-thick, crunchy topping. This coffee cake also freezes beautifully — just wrap slices tightly and store for up to 3 months.

NUTRITIONAL INFORMATION (Per Serving)

• Calories: 350
• Fat: 18g
• Carbohydrates: 44g
• Protein: 4g
• Sugar: 25g

FREQUENTLY ASKED QUESTIONS

Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works wonderfully and adds the same tangy moisture.

How do I keep coffee cake fresh?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze coffee cake?
Absolutely. Wrap individual slices in plastic wrap and freeze for up to 3 months.

STORAGE INSTRUCTIONS

Keep leftover coffee cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped slices for up to 3 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Irresistible Caramel Toffee Crunch Cake
• Classic Irish Tea Cake
• Healthy Mini Turtle Cheesecakes
• Homemade Moist Chocolate Cupcakes

CONCLUSION

This best coffee cake recipe is a celebration of simple, timeless baking. Whether you’re continuing a family tradition or starting a new one, this cake brings people together with every buttery, cinnamon-swirled bite. I hope it becomes a staple in your home, just as it has in mine.

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