There’s nothing quite like the aroma of freshly baked coffee cake wafting through your kitchen. This recipe delivers a perfectly moist crumb paired with a crisp, buttery streusel topping that’s impossible to resist. Each bite is a harmonious blend of sweet cinnamon and rich vanilla, making it the ultimate treat for breakfast or dessert. Ready in just over an hour, it’s surprisingly simple to whip up yet feels indulgent enough to impress any crowd.
Whether you’re hosting a brunch or treating yourself to a cozy morning, this coffee cake is a guaranteed crowd-pleaser. The tender, melt-in-your-mouth texture contrasts beautifully with the crunchy, sugary topping, creating a symphony of flavors and textures. With 24 generous slices, it’s perfect for sharing—or savoring all to yourself. One taste, and you’ll understand why it’s called The BEST Coffee Cake.
Ingredients for The BEST Coffee Cake
- For the Cake:
- ½ cup (113 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1 cup (200 g) light brown sugar, tightly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups (335 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup (120 ml) buttermilk (or substitute with ½ cup milk + ½ Tbsp lemon juice or vinegar)
- For the Cinnamon Swirl:
- ¼ cup (50 g) sugar
- 1 ½ teaspoons cinnamon
- For the Streusel Topping:
- 1 ⅓ cups (175 g) all-purpose flour
- 1 cup + 2 Tbsp (225 g) brown sugar, packed
- 3 Tablespoons granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 Tablespoons (140 g) unsalted butter, melted
- For the Glaze (optional):
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk (adjust for desired consistency)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 13×9-inch baking pan.
- Make the cake batter: In a stand mixer or large bowl, cream together the softened butter and cream cheese until smooth. Add the brown sugar and granulated sugar, and beat until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until fully combined.
- Assemble the layers: Spread about half of the batter into the prepared pan (it will be thick). In a small bowl, whisk together the sugar and cinnamon for the cinnamon swirl, then sprinkle it evenly over the batter. Dollop the remaining batter on top and spread it as evenly as possible (or swirl it with a knife).
- Make the streusel: Melt the butter in a medium bowl. In the same bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Pour the melted butter over the mixture and use a fork to toss until crumbly. Sprinkle the streusel evenly over the batter.
- Bake: Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve: Allow the cake to cool in the pan before cutting. If desired, drizzle with glaze made by whisking together powdered sugar and milk.
Perfect Pairings: Serving Suggestions
This coffee cake is a star on its own, but it pairs beautifully with a hot cup of coffee or tea for a cozy breakfast or afternoon treat. For a brunch spread, serve it alongside fresh fruit like berries or a dollop of whipped cream. Pro tip: Warm a slice for 10 seconds in the microwave to enhance the cinnamon aroma and make it extra indulgent!
Keep It Fresh: Storage and Reheating Tips
Store your coffee cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop a slice in the microwave for 15-20 seconds or warm it in a 300°F oven for 5-10 minutes. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Mix It Up: Recipe Variations
Want to switch things up? Try adding chopped nuts like pecans or walnuts to the streusel for extra crunch. For a fruity twist, layer thinly sliced apples or pears between the batter and cinnamon swirl. Feeling adventurous? Swap the cinnamon for pumpkin spice for a fall-inspired flavor!
Time-Saving Hacks for Busy Bakers
Short on time? Prep the streusel topping and cinnamon swirl mixture the night before and store them in separate containers. You can also use a store-bought buttermilk substitute by mixing ½ cup milk with 1 ½ teaspoons of lemon juice or vinegar. These small steps can make your morning baking session a breeze!
Glaze It Up: Optional Topping Ideas
While the glaze is optional, it adds a lovely finishing touch. For a richer flavor, substitute the milk with heavy cream or add a splash of vanilla extract. Feeling fancy? Drizzle with caramel sauce or sprinkle with a pinch of sea salt for a sweet-and-salty twist!
The BEST Coffee Cake Recipe
Ingredients
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 cup light brown sugar tightly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup buttermilk
Cinnamon Swirl
- ¼ cup sugar
- 1 ½ teaspoon cinnamon
Streusel Topping
- 1 ⅓ cup all-purpose flour
- 1 cup + 2 Tbsp brown sugar packed
- 3 Tablespoons granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter melted
Glaze (optional)
- ½ cup powdered sugar
- 2-3 teaspoons milk
Instructions
- Preheat oven to 350F and lightly grease and flour a 13×9 baking pan.
- In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
- Beat in sugars until light and fluffy.
- Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
- Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
- Spread about half of the batter into prepared pan (batter will be thick).
- Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
- Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. If it gives you a tough time/doesn’t want to spread, just try your best but don’t stress! If it’s easier, just swirl the cinnamon/sugar in with a knife. Set aside and prepare your streusel topping.
- Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don’t want it to be too hot, if it does get too hot allow to cool.
- Use a fork to stir together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to toss/claw together the ingredients until combined (mixture should be crumbly).
- Sprinkle streusel evenly over batter.
- Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center, it should come out clean or with a few moist crumbs).
- Allow to cool before cutting and serving.
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.