The Best Coffee Cake Recipe

This homemade coffee cake is very tasty, simple to make, moist, and has a cinnamon streusel topping on top. Great for breakfast or dessert!

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INGREDIENTS

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INSTRUCTIONS

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Mix flour, brown sugar, and cinnamon in a large bowl. The mixture should be crumbly after cutting the cubed butter with a pastry cutter or fork. Refrigerate while making the cake.

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Preheat oven to 350°F (177°C). Non-stick cooking spray a 9x13-inch pan and set aside. Mix flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.

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In a stand mixer with the paddle attachment or a large bowl with a hand-held mixer, beat butter and granulated sugar until fluffy (4-5 minutes). Add vanilla extract and scrape the bowl after mixing the eggs one at a time until fully incorporated.

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Alternate adding the dry ingredients and sour cream in three parts with the mixer on low speed. Mix each addition just until combined.

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Evenly distribute half the batter in the pan. Once out of the fridge, sprinkle half the streusel topping on the cake batter. Place the other half of the cake batter on top and sprinkle with the remaining streusel.

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Bake the cake for 30-35 minutes at 350°F (177°C) until a toothpick inserted into the center comes out clean. After 45–60 minutes on a wire rack in the pan, slice and enjoy the cake!

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The Best Coffee Cake Recipe

This homemade coffee cake is very tasty, simple to make, moist, and has a cinnamon streusel topping on top. Great for breakfast or dessert!

INGREDIENTS

INSTRUCTIONS

Mix flour, brown sugar, and cinnamon in a large bowl. The mixture should be crumbly after cutting the cubed butter with a pastry cutter or fork. Refrigerate while making the cake.

Preheat oven to 350°F (177°C). Non-stick cooking spray a 9x13-inch pan and set aside. Mix flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.

In a stand mixer with the paddle attachment or a large bowl with a hand-held mixer, beat butter and granulated sugar until fluffy (4-5 minutes). Add vanilla extract and scrape the bowl after mixing the eggs one at a time until fully incorporated.

Alternate adding the dry ingredients and sour cream in three parts with the mixer on low speed. Mix each addition just until combined.

Evenly distribute half the batter in the pan. Once out of the fridge, sprinkle half the streusel topping on the cake batter. Place the other half of the cake batter on top and sprinkle with the remaining streusel.

Bake the cake for 30-35 minutes at 350°F (177°C) until a toothpick inserted into the center comes out clean. After 45–60 minutes on a wire rack in the pan, slice and enjoy the cake!

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Peanut Butter Fudge Recipe