This Coffee Cake is absolutely delicious! It features a moist, soft texture with a cinnamon swirl filling, all topped with a crumbly streusel and a cream cheese glaze.
Contrary to what the name might suggest, coffee cakes don’t necessarily contain coffee. They’re simply meant to be enjoyed alongside a cup of coffee, making them perfect for brunch, breakfast, or afternoon tea. They can also be a delightful dessert and come in various flavors. This one, with its warm cinnamon spices, is sure to be a hit with your guests.
The cake has a soft, tender crumb with a crunchy streusel topping and a tangy cream cheese glaze. It’s an easy coffee cake recipe you’ll love making and sharing with friends and family.
Tips for Making Moist Coffee Cake
- Don’t overmix the batter: Overmixing can make the cake dry.
- Be careful when creaming butter and sugar: Overbeating can also result in a dry cake.
- Check for doneness: Start checking the cake around the 50-minute mark to avoid overbaking.
- Let the cake cool completely: Cooling helps the cake hydrate and finish cooking.
Coffee Cake
Ingredients
For the Streusel Crumb:
- 2/3 cup all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp light brown sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup unsalted butter room temperature
For the Cinnamon Filling:
- 3 tbsp all-purpose flour
- 3 tbsp light brown sugar
- 1/2 tbsp cinnamon
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 tbsp vanilla extract
- 1/2 cup sour cream
- 3 tbsp milk
For the Cream Cheese Glaze:
- 1/4 cup cream cheese room temperature
- 1 tbsp unsalted butter
- 1/4 cup powdered sugar
- 1-3 tbsp milk
Instructions
Making the Streusel Crumb:
- Combine Ingredients: In a bowl, mix together flour, granulated sugar, brown sugar, cinnamon, and nutmeg.
- Add Butter: Use a fork to incorporate the butter until the mixture becomes crumbly. Ensure all the butter is mixed in.
- Chill: Place the mixture in the fridge while preparing the cake batter.
Making the Cinnamon Filling:
- Mix Ingredients: In a small bowl, combine flour, brown sugar, and cinnamon. Set aside.
Making the Cake Batter:
- Preheat Oven: Set to 350°F.
- Prepare Pan: Line an 8 or 9-inch springform pan with parchment paper and spray with oil. If using an 8-inch pan, ensure it is deep.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Cream Butter and Sugars: In a mixer, beat the butter on medium speed for 1 minute. Add granulated and brown sugar, and beat for 2 more minutes until light and fluffy. Scrape the bowl occasionally.
- Add Eggs and Vanilla: Mix in the eggs one at a time until well incorporated. Add vanilla extract.
- Combine Wet and Dry: Mix in the sour cream. Then add half of the dry mixture and mix on low. Add the milk, mix, and then add the remaining dry ingredients. Stir until just combined, being careful not to overmix.
Assembling the Cake:
- Layer Batter: Spread half of the batter in the prepared pan.
- Add Cinnamon Filling: Sprinkle the cinnamon filling evenly over the batter.
- Top with Remaining Batter: Spread the rest of the batter over the filling and smooth it out gently.
- Add Streusel: Sprinkle the streusel crumb evenly on top.
Baking the Cake:
- Bake: Bake for 50 to 60 minutes. If the crumble browns too quickly and the center is not yet set, cover with foil for the last 5 minutes.
- Check Doneness: The cake is done when the center feels set and a toothpick inserted comes out clean.
- Cool: Let the cake cool completely before slicing.
Making the Cream Cheese Glaze:
- Beat Ingredients: Beat cream cheese, butter, powdered sugar, and 1 tbsp of milk with a hand mixer until smooth. Add more milk as needed to reach desired consistency.
Serving:
- Drizzle Glaze: Once the cake is cool, drizzle the cream cheese glaze over the top.
Notes
Storage
- Room Temperature: Store in a sealed container without the glaze for up to 2 days.
- Refrigerate: If glazed, store in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freeze: Wrap the cake tightly with plastic wrap and store in an airtight container in the freezer for up to 1-2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Notes
- Sour Cream Substitute: Greek yogurt can replace sour cream.
- Baking Time: Cooking time may vary based on pan size. A 9-inch pan may cook faster as the cake will be thinner. Ensure an 8-inch pan is deep enough to hold all the batter.
- Pan Preparation: Line the pan with parchment paper and spray with oil. Cutting slits in the parchment can help fold the sides and fit neatly into the pan.