There’s something irresistible about a warm slice of coffee cake, with its tender crumb and buttery streusel topping. This recipe delivers a perfect balance of flavors—sweet, spiced, and slightly nutty—that pairs beautifully with your morning brew or afternoon tea. In just 20 minutes of prep, you’ll have a batter ready to bake into golden perfection, filling your kitchen with the comforting aroma of cinnamon and vanilla.
After 45 minutes in the oven, you’ll be rewarded with a cake that’s moist, fluffy, and topped with a crunchy, caramelized streusel. It’s a treat that’s as delightful to eat as it is easy to make, perfect for sharing or savoring solo. Whether it’s a cozy weekend breakfast or a quick dessert, this coffee cake is sure to become a favorite.
Ingredients for Coffee Cake
- For the Filling:
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- For the Crumble Topping:
- ⅔ cup all-purpose flour (spooned and leveled)
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter (at room temperature)
- For the Cake:
- 2½ cups plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon sea salt
- ¾ cup unsalted butter (at room temperature)
- 1½ cups cane sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups whole milk Greek yogurt (substitute with sour cream if needed)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Make the filling: In a small bowl, mix together ⅓ cup brown sugar, ¼ cup cane sugar, and 1 teaspoon cinnamon. Set aside.
- Make the crumble topping: In a medium bowl, combine ⅔ cup flour, ⅓ cup brown sugar, ¼ cup cane sugar, and 1 teaspoon cinnamon. Add 5 tablespoons of softened butter and mix with a spatula until the mixture is crumbly and no dry flour remains. Do not overmix. Set aside.
- Make the cake batter: In a large bowl, whisk together 2½ cups plus 2 tablespoons flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and ¾ teaspoon sea salt.
- In a stand mixer or using an electric mixer, cream ¾ cup butter until smooth. Add 1½ cups cane sugar and mix until combined. Add the eggs one at a time, beating well after each addition. Mix in 1½ teaspoons vanilla extract.
- Add a quarter of the dry ingredients to the butter mixture and mix. Then add a third of the Greek yogurt and mix. Repeat, alternating between dry ingredients and yogurt, ending with the dry ingredients. Mix until just combined.
- Assemble the cake: Spread half of the batter evenly into the prepared baking dish. Sprinkle the filling mixture over the batter. Dollop the remaining batter in spoonfuls over the filling and use a spatula or knife to spread it into an even layer. Sprinkle the crumble topping evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool slightly before slicing and serving. Enjoy warm or at room temperature!
Perfect Pairings: Serving Suggestions
This coffee cake is a delightful treat on its own, but it pairs wonderfully with a hot cup of coffee or tea for a cozy breakfast or afternoon snack. For a special touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It’s also great alongside fresh berries or a fruit compote for a refreshing contrast.
Keep It Fresh: Storage and Reheating Tips
Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for 10-15 seconds or warm it in a 300°F oven for 5-10 minutes. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months—thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Customize this coffee cake to suit your taste! Try adding chopped nuts like pecans or walnuts to the crumble topping for extra crunch. For a fruity twist, layer thinly sliced apples or pears between the batter and filling. You can also swap the Greek yogurt for sour cream or buttermilk for a slightly tangier flavor. Experiment with spices like nutmeg or cardamom to give it a unique twist.
Time-Saving Hacks
To streamline the process, prepare the filling and crumble topping the night before and store them in separate airtight containers. When ready to bake, simply assemble the cake. If you’re short on time, skip the layering step and mix the filling directly into the batter for a marbled effect. Using a stand mixer with a paddle attachment can also speed up the creaming and mixing process.
Essential Equipment Guidance
For best results, use a 9×13-inch baking dish with a light-colored interior to prevent over-browning. A stand mixer or electric hand mixer is ideal for creaming the butter and sugar, but a sturdy whisk and some elbow grease will work too. A spatula is essential for spreading the batter evenly, and a toothpick or cake tester ensures the cake is perfectly baked.
Coffee Cake
Ingredients
Filling
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
Crumble Topping
- ⅔ cup all-purpose flour, spooned and leveled
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter, at room temperature
For The Cake
- 2½ cups plus 2 tablespoons all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon sea salt
- ¾ cup unsalted butter, at room temperature
- 1½ cups cane sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups whole milk Greek yogurt
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Make the filling: In a small bowl, mix together the brown sugar, cane sugar, and cinnamon. Set aside.
- Make the crumble topping: In a medium bowl, mix together the flour, brown sugar, cane sugar, and cinnamon. Add the butter and use a spatula to combine. Mix until there is no dry flour remaining and the mixture is crumbly. Don’t overmix. Set aside.
- Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, or using an electric mixer, cream the butter. Add sugar and mix to combine. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add a quarter of the dry ingredients and mix, then add a third of the yogurt and mix. Repeat until you have added all the yogurt and dry ingredients, ending with the dry ingredients.
- Evenly spread half the batter at the bottom of the prepared pan. Sprinkle with the filling. Dollop the remaining batter in spoonfuls across the top of the filling and use a spatula or knife to carefully spread it into an even layer. Sprinkle the crumble topping on top.
- Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.