Easy Coffee Cake Recipe – Soft, Buttery, and Perfect for Any Morning

There’s something comforting about a slice of coffee cake alongside your morning cup. This recipe keeps things simple, reliable, and tasty without requiring any special tools or tricky steps. You’ll get a tender crumb, a buttery cinnamon swirl, and a crisp streusel on top. It’s great for weekends, brunches, or whenever you want a cozy treat. If you’ve never baked a coffee cake before, this is a smart place to start—simple, forgiving, and consistently delicious.

Why This Recipe Works

Easy coffee cake recipe – Easy Coffee Cake Recipe – Soft, Buttery, and Perfect for Any Morning There’s something comforting ab

This coffee cake uses common pantry staples and a straightforward mixing method. The batter comes together with melted butter and sour cream, which keeps the cake moist and soft. The cinnamon sugar ribbon adds flavor without extra fuss. A quick streusel topping brings texture and warmth, giving you that classic bakery-style finish. It’s a dependable recipe that works for new bakers and busy mornings.

Ingredients

Easy coffee cake recipe – This recipe keeps things simple, reliable, and tasty without requiring any special tools or tricky s

• For the Cake:
• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 cup (240 g) sour cream (or plain Greek yogurt)
• 2 tsp vanilla extract
• For the Cinnamon Swirl:
• 1/3 cup (65 g) brown sugar
• 1 1/2 tsp ground cinnamon
• For the Streusel Topping:
• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp fine salt
• 1/4 cup (55 g) cold unsalted butter, cubed
• Optional Glaze: 1/2 cup (60 g) powdered sugar + 1–2 tbsp milk + a splash of vanilla

Instructions

Easy coffee cake recipe – You’ll get a tender crumb, a buttery cinnamon swirl, and a crisp streusel on top

1. Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-inch square pan (or a 9-inch round) and line the bottom with parchment for easy removal.
2. Make the streusel. In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter with your fingers or a fork until it forms clumps and sandy bits. Chill while you make the batter.
3. Stir the dry ingredients. In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt until well combined.
4. Mix the wet ingredients. In a medium bowl, whisk melted butter, eggs, sour cream, and vanilla until smooth.
5. Combine. Pour the wet ingredients into the dry. Gently fold with a spatula until just combined. The batter will be thick; avoid overmixing.
6. Make the cinnamon layer. In a small bowl, mix brown sugar and cinnamon for the swirl.
7. Layer the cake. Spread half the batter in the pan. Sprinkle all the cinnamon sugar evenly over it. Dollop the remaining batter on top and spread gently to cover the sugar layer.
8. Add streusel. Crumble the chilled streusel evenly over the batter, pressing some larger clumps together for texture.
9. Bake. Bake for 35–45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil near the end.
10. Cool and glaze (optional). Let the cake cool in the pan for at least 20–30 minutes. If using, whisk powdered sugar, milk, and vanilla, then drizzle over the warm cake.
11. Serve. Cut into squares and enjoy warm or at room temperature.

Keeping It Fresh

Once cooled, cover the cake tightly. It keeps well at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring slices to room temperature before serving for the best texture. You can also freeze slices for up to 2 months; wrap them individually, then place in a freezer bag. Thaw at room temperature or warm gently in the microwave for 15–20 seconds.

Benefits of This Recipe

• Simple ingredients: Everything is easy to find and likely already in your pantry.
• No special equipment: Just bowls, a whisk, and a spatula. No mixer required.
• Moist and tender: Sour cream keeps the crumb soft and rich without being heavy.
• Make-ahead friendly: Stays tasty for days and freezes well.
• Flexible: Easy to adjust with add-ins or flavor twists.

What Not to Do

• Don’t overmix the batter. It can make the cake tough. Fold until just combined.
• Don’t skip the parchment. It helps prevent sticking and keeps the bottom intact.
• Don’t bake blind. Ovens vary. Start checking at 35 minutes to avoid drying out.
• Don’t spread cold, hard batter. If the batter firms up, let it sit a minute. Spreading cold batter can tear the cinnamon layer.
• Don’t cut while piping hot. Let it cool a bit so it sets and slices cleanly.

Recipe Variations

• Blueberry Coffee Cake: Fold 1 cup fresh blueberries into the batter. Toss berries with 1 teaspoon flour first to reduce sinking.
• Walnut or Pecan Crunch: Add 1/2 cup chopped nuts to the streusel for extra texture.
• Maple Glaze: Swap milk with maple syrup in the glaze and add a pinch of cinnamon.
• Apple Cinnamon: Add 1 cup small diced apple to the cinnamon layer. Bake an extra 5–10 minutes, if needed.
• Espresso Twist: Stir 1–2 teaspoons instant espresso powder into the batter for a subtle coffee note.
• Lemon Vanilla: Add 1 tablespoon lemon zest to the batter and 1 teaspoon to the glaze for a bright finish.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour with xanthan gum. Check doneness at the earlier end of the bake time.

FAQ

Can I use yogurt instead of sour cream?

Yes. Use full-fat plain Greek yogurt for the closest texture. The cake will still be moist and tender.

How do I know when the cake is done?

Look for a golden top and a toothpick that comes out clean or with a few moist crumbs. The center should spring back lightly when touched.

Can I bake this in a loaf pan?

You can, but it will take longer and may bake unevenly. A 9-inch square pan gives the best height and texture. If you use a loaf pan, start checking around 55 minutes.

What’s the best way to reheat leftovers?

Warm a slice in the microwave for 10–15 seconds. It perks up the crumb and brings back that fresh-from-the-oven feel.

Can I make it the night before?

Yes. Bake, cool, cover, and leave at room temperature. Add the glaze in the morning, if using. It tastes great the next day.

Why is it called coffee cake if there’s no coffee in it?

In many places, coffee cake simply means a cake meant to be enjoyed with coffee. It’s about the pairing, not the ingredient. You can add espresso powder if you want that flavor.

Can I halve the recipe?

Yes. Bake in a 8×4-inch loaf pan or a small 6-inch pan. Start checking earlier, as the bake time will be shorter.

Why did my streusel melt?

Streusel can melt if the butter was too soft or the oven was too hot. Use cold butter and chill the topping before adding it to the cake.

Final Thoughts

This easy coffee cake recipe is all about simple steps and big payoff. It’s soft, cinnamon-kissed, and topped with a buttery crumble that never gets old. Keep it classic, or tweak it with your favorite add-ins. Either way, you’ll have a cozy, crowd-pleasing treat you’ll make again and again. Brew a fresh cup, slice a square, and enjoy the moment.