This cinnamon coffee cake is moist and buttery with a delicious cinnamon crumb topping. This coffee cake recipe easy to make and is a delicious special treat to serve for breakfast or brunch!
This cinnamon coffee cake is a delicious special occasion breakfast. Weather you’re hosting a special brunch or want to whip up a scrumptious holiday breakfast, this coffee cake is a must-make (along with these cinnamon rolls).
This cinnamon coffee cake is moist and buttery with an irresistible cinnamon crumb topping. It’s easy to make with simple ingredients and there’s notes of cinnamon and vanilla in every bite.
This recipe is so delicious you can even serve it as a dessert after dinner if you prefer.
Coffee Cake Recipe: Ingredients & Substitutions
- All-purpose flour. You can replace up to ¼ cup of the flour with whole wheat pastry flour. But I don’t recommend making any other substitutions.
- Salted butter. Unsalted butter works well in this recipe.
- Granulated sugar. Organic cane sugar or white sugar are great choices.
- Sour Cream. Full-fat is the best choice. You can use full-fat greek yogurt, if desired.
- Light brown sugar. Dark brown sugar can be used for a richer molasses taste.
How to Make Coffee Cake
This cinnamon coffee cake recipe is easy to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.
Make the cinnamon crumb topping:
Begin this recipe by making the crumb topping. To do this, combine flour brown sugar, cinnamon and sea salt in a large bowl.
Then, cut the butter into the mixture with a fork or pastry cutter until large crumbs form. Then set it aside to use later.
Make the cinnamon coffee cake
In a medium bowl, combine the flour, baking powder, sea salt and cinnamon, then set it aside.
Then, in the bowl of a standing mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer) beat the butter and sugar together on high speed until light and fluffy – about 1 minute.
Next, add the egg and vanilla and beat on medium speed until just combined.
Then add dry ingredients and beat on medium-high speed until combined.
Finally, beat in the sour cream and until smooth.
Assemble & Bake
Now it’s time to assemble the coffee cake. Spread the cake batter in an even layer in a prepared baking dish. Then sprinkle the crumb topping over the batter evenly.
Bake in the preheated oven for 40-45 minutes, or until the cake is puffed, no longer jiggly and a toothpick inserted in the center comes out clean.
Let the cake cool, then cut and serve slightly warm.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I suggest freezing in individual portions for easy removal and reheating.
Recipe FAQS
Does coffee cake actually contain coffee?
No. This recipe is made to be served with a hot cup of coffee, but it does not actually contain coffee.
How do you keep a coffee cake moist?
This cake is extremely moist. The only way to dry it out would be to over-bake the cake or use too much flour (be sure to use the “scoop and level” method).
Should you refrigerate a coffee cake?
I suggest storing leftovers in the refrigerator so they last longer. Simply reheat it gently in the microwave to return the fresh from the oven taste.
How long does home made coffee cake last?
This cake lasts for up to 5 days in the refrigerator or 2 months in the freezer.
Can you leave coffee cake out overnight?
If you plan on eating it the next day then yes, you can leave it out overnight for one night.
