The Ultimate Homemade Cinnamon Streusel Coffee Cake: Easy & Moist Recipe
This homemade coffee cake is truly a masterpiece: incredibly delicious, remarkably easy to make, wonderfully moist, and generously topped with a rich cinnamon streusel. It’s the perfect treat to elevate any breakfast, brunch, or dessert occasion.
Welcome, fellow baking enthusiasts! Over the years, I’ve had the pleasure of sharing some of my most cherished cake recipes, from the rich flavors of carrot cake to decadent chocolate cake and the vibrant red velvet cake. Your incredible feedback and love for these homemade creations inspire me daily. Today, I’m thrilled to unveil another highly requested recipe that has been perfected over many months: this sensational **homemade coffee cake recipe**.
Crafting this particular **cinnamon streusel coffee cake** was a labor of love, requiring a few dedicated attempts to achieve absolute perfection. But I can confidently say, the effort was entirely worth it. This is, without a doubt, one of the **best coffee cakes I’ve ever tasted**. Made entirely from scratch, it might sound intimidating, but I assure you, this recipe remains wonderfully **easy to make**, even for novice bakers. The result is a tender, moist cake that promises to become a staple in your kitchen.
What truly sets this **moist coffee cake** apart is its generous distribution of streusel. We don’t just put it on top; a delightful layer of cinnamon streusel is also nestled in the middle of the cake. This ingenious design guarantees that you get a fantastic crunch and burst of spiced sweetness in every single bite. To guide you every step of the way, I’ve also included a full video tutorial, ensuring your baking journey is smooth and successful. Let’s dive into making this classic coffee cake a new family favorite!
Understanding Coffee Cake: What’s in a Name?
Before we delve into the ingredients, let’s clear up a common misconception: despite its name, this **moist coffee cake recipe** doesn’t actually contain any coffee. The name “coffee cake” originates from the tradition of serving this delicious cake alongside a warm cup of coffee, often as a breakfast pastry or a delightful snack. It’s the perfect companion to your morning brew, enhancing the flavors of both the cake and your beverage.
Essential Ingredients for Your Homemade Coffee Cake
To create this irresistible **cinnamon streusel coffee cake**, you’ll need a selection of common pantry staples. Each ingredient plays a crucial role in achieving the perfect texture and flavor profile. Here’s a detailed look at what we’ll need for both the rich cake batter and the crunchy streusel topping:
- All-Purpose Flour: The foundation of our cake. When measuring flour, it’s vital to “spoon and level” it (spoon flour into the measuring cup, then level off with a straight edge) rather than scooping directly from the bag. This prevents compacting the flour, which can lead to a dense, heavy coffee cake instead of the light and airy texture we’re aiming for.
- Sugars (Granulated & Brown Sugar): This recipe utilizes both types of sugar for optimal sweetness and depth of flavor. Granulated sugar provides the primary sweetness and contributes to the cake’s tender crumb. Brown sugar, particularly in the streusel, adds a wonderful molasses undertone and a hint of caramel, enriching the overall taste profile.
- Ground Cinnamon: The star spice of this **classic coffee cake**. Cinnamon infuses both the streusel and the cake batter with its warm, comforting aroma and flavor, making every bite feel cozy and inviting. Don’t skimp on fresh, quality cinnamon for the best results.
- Unsalted Butter: Essential for both the cake and streusel. For the cake, softened unsalted butter is beaten with sugar to incorporate air, creating a lighter and fluffier texture. For the streusel, cubed, room-temperature butter is cut into the dry ingredients, ensuring a perfectly crumbly topping. Using unsalted butter gives you precise control over the salt content in the recipe.
- Baking Powder and Baking Soda: These are our leavening agents, crucial for helping this **cinnamon coffee cake** rise beautifully and achieve its soft, airy structure. Baking powder provides the initial lift, while baking soda reacts with the sour cream to create additional height and tenderness.
- Salt: A small but mighty ingredient. Salt doesn’t just add flavor; it balances out the sweetness in the batter and significantly enhances the vibrant flavor of the cinnamon, ensuring the cake isn’t overly sweet but perfectly harmonious.
- Eggs: For this recipe, room temperature eggs are a must. They emulsify more easily with the butter and sugar, creating a smoother, more uniform batter that bakes up more consistently. If you forget to set your eggs out in advance, simply place them in a bowl of warm water for 5-10 minutes to quickly bring them to room temperature.
- Vanilla Extract: Pure vanilla extract is always recommended for the best flavor. It adds a subtle warmth and aromatic depth that complements the cinnamon beautifully, making the cake truly shine.
- Sour Cream: This is a secret weapon for an incredibly **moist coffee cake**. Full-fat sour cream adds richness and tenderness, contributing to the cake’s luscious texture. The acidity in the sour cream also reacts with the baking soda, further aiding in the cake’s rise. If full-fat isn’t available, low-fat can be used, or you can substitute with an equal amount of full-fat plain Greek yogurt for a similar effect.
How To Make This Easy Homemade Coffee Cake
Creating this delicious **homemade coffee cake** is a straightforward process, broken down into a few manageable steps. We’ll start with the star of the show – the streusel topping – before moving on to the tender cake batter. Precision and patience are key for the best results!
Step 1: Preparing the Cinnamon Streusel Topping
To begin, we’ll make the glorious streusel topping that gives this **cinnamon streusel coffee cake** its signature crunch and flavor. In a medium mixing bowl, combine the all-purpose flour, light brown sugar, and ground cinnamon. Whisk these dry ingredients together thoroughly until they are uniformly combined. Next, add the cubed, room-temperature unsalted butter. Using either a pastry cutter or a fork, “cut” the butter into the dry mixture. The goal is to break down the butter into pea-sized crumbs and incorporate it with the dry ingredients until the mixture becomes wonderfully crumbly, resembling the texture shown in the image above. The butter should be fully distributed, but distinct small pieces should still be visible. This ensures that lovely crumbly texture once baked. Once the streusel is perfectly mixed, transfer it to the refrigerator. Chilling the streusel prevents the butter from melting too quickly in the oven, ensuring a crispier, more defined topping.
Step 2: Crafting the Moist Coffee Cake Batter
Now, let’s move on to the foundation: the **moist coffee cake** batter. Begin by creaming together your softened unsalted butter and granulated sugar in a large mixing bowl, preferably with a stand mixer fitted with the paddle attachment, or using a hand-held mixer. Beat these two ingredients together for a good 4-5 minutes. This step is crucial for incorporating air into the mixture, which results in a lighter and fluffier cake. You’ll know it’s ready when the mixture turns noticeably lighter in color and becomes wonderfully fluffy and aerated. For this specific cake batter, we are focusing solely on granulated sugar, which contributes to its tender crumb and delicate sweetness.
Next, introduce the room temperature eggs, adding them one at a time and mixing until each is fully incorporated before adding the next. This helps create a stable emulsion. Follow this with the pure vanilla extract. At this point, I highly recommend pausing to scrape down the sides and bottom of your bowl with a spatula. This ensures all ingredients are thoroughly combined and there are no unmixed pockets of butter or sugar.
In a separate bowl, whisk together your dry ingredients: the remaining all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This ensures that the leavening agents and spices are evenly distributed throughout the dry mixture, leading to a consistent rise and flavor in your **homemade coffee cake**.
The final step for the batter is to gently mix in the dry ingredients, alternating with the room temperature sour cream. Add the dry ingredients in three additions, starting and ending with the flour mixture, and alternating with two additions of sour cream. It’s imperative to mix each addition only until it’s *just* combined. Overmixing the batter can develop the gluten in the flour too much, which will lead to a dense and tough cake. The alternating method helps maintain a tender crumb by minimizing mixing.
Step 3: Assembling and Baking Your Coffee Cake
Once your batter is ready, you’ll notice it’s quite thick – this is perfectly normal and desired for a rich **coffee cake from scratch**. Preheat your oven to 350°F (177°C) and prepare a 9×13-inch baking pan by lightly greasing and flouring it, or lining it with parchment paper for easy removal. Spread half of the thick cake batter evenly into the prepared pan. Don’t worry if it seems like a thin layer; this cake rises beautifully.
Next, retrieve your chilled streusel topping from the refrigerator. Sprinkle half of the crumbly streusel evenly over the layer of cake batter in the pan. Then, carefully spoon the remaining half of the cake batter over the streusel layer and gently spread it out. Finally, top the second layer of cake batter with the remaining streusel, ensuring a generous and even distribution. This double-streusel layering is what makes this **best coffee cake** truly exceptional, guaranteeing that wonderful texture and flavor throughout.
Place the assembled cake into your preheated oven and bake for approximately 30-35 minutes. Baking times can vary slightly depending on your oven, so always rely on visual cues. The cake is done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached, but no wet batter. The streusel topping should be golden brown and fragrant.
Step 4: Cooling and Serving
Once baked to perfection, remove the **homemade coffee cake** from the oven. I highly recommend allowing the cake to cool in the pan on a wire rack for at least 45 minutes to 1 hour before slicing. This cooling period is crucial as it allows the cake to set properly, preventing it from crumbling when cut and ensuring a perfectly moist texture. While it’s tempting to dive in immediately, a slightly warm cake is ideal for serving. You can also prepare this coffee cake the night before and serve it at room temperature, or warm individual slices in the microwave for a fresh-from-the-oven experience. It’s truly versatile and delicious at any temperature!
Frequently Asked Questions (FAQ’s)
How Long Does Coffee Cake Last?
This **easy coffee cake recipe** is best enjoyed fresh, but it stores wonderfully too! You can store this delicious cake in an airtight container at room temperature for up to 4 days. Beyond that, it might start to dry out slightly, though it will still be tasty.
Can I Freeze This Cake?
Absolutely! Freezing is a great way to preserve your **homemade coffee cake** for longer enjoyment. Once the cake has completely cooled to room temperature, you can store it in a freezer-safe bag or an airtight container. It will keep well in the freezer for up to 3 months. To serve, thaw the cake overnight in the refrigerator, then bring it to room temperature or warm individual slices in the microwave for a delightful treat.
Can I Use Salted Butter Instead of Unsalted?
While I typically recommend using unsalted butter for baking, as it gives you precise control over the salt content in the recipe (and salt levels can vary between brands of salted butter), you can definitely use salted butter if that’s all you have on hand. If you opt for salted butter, remember to adjust the recipe accordingly. A good rule of thumb is to reduce the amount of added salt in the recipe by 1/4 teaspoon for every stick (1/2 cup or 115 grams) of salted butter used. This adjustment will help maintain the perfect balance of flavors in your **best coffee cake**.
Expert Baking Tips for a Perfect Coffee Cake
Achieving the perfect **moist coffee cake** with a delightful streusel topping is simple when you follow these key baking tips:
- Room Temperature Ingredients are Essential: This is arguably the most crucial tip for any baking recipe. Ensure all your cold ingredients, such as butter, eggs, and sour cream, are at true room temperature. This allows them to emulsify properly, creating a smooth, uniform batter that traps air efficiently, resulting in a lighter and more tender cake.
- Chill Your Streusel: Always make the streusel topping first and immediately transfer it to the refrigerator to chill while you prepare the cake batter. Chilling the butter in the streusel prevents it from melting too quickly when it hits the hot oven, ensuring that beautiful, crumbly texture rather than a greasy layer.
- Accurate Flour Measurement: Avoid scooping flour directly from its container with your measuring cup. This compacts the flour, leading to significantly more flour than needed, which can result in a dry and dense cake. Instead, gently stir the flour, then spoon it lightly into your measuring cup until it’s overflowing. Level off the excess with the back of a knife or a straight edge. This “spoon and level” method ensures accurate measurement for a tender crumb.
- Sour Cream Substitutes: If you find yourself without sour cream, don’t fret! An equal amount of full-fat plain Greek yogurt makes an excellent substitute. It provides similar acidity and moisture, contributing to the cake’s tenderness. Ensure it’s plain and unflavored.
- Do Not Overmix the Batter: When adding the dry ingredients and sour cream, mix only until they are just combined. Overmixing develops the gluten in the flour, leading to a tough, rubbery cake. A few small lumps in the batter are acceptable and often preferable to an overmixed, smooth batter. Stop mixing as soon as you no longer see streaks of dry flour.
- Preheat Oven Properly: Always ensure your oven is fully preheated to the specified temperature before placing the cake inside. An adequately preheated oven ensures even baking and proper rising from the start. Consider investing in an oven thermometer to verify your oven’s actual temperature.
- Pan Preparation: Properly preparing your baking pan (greasing and flouring, or lining with parchment paper) is vital to ensure your **homemade coffee cake** comes out cleanly and easily.
Video Tutorial
More Homemade Cake Recipes to Try!
If you loved making this **easy coffee cake recipe**, you’re in for a treat! Here are more delightful cake recipes to explore and bake from scratch:
- Apple Coffee Cake
- Angel Food Cake
- Banana Cake
- Red Velvet Cake
- The Best Chocolate Cake
- Pumpkin Coffee Cake
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Ingredients
For the topping:
- 1 cup (125 grams) all-purpose flour Spoon and leveled
- 2/3 cup (135 grams) light brown sugar , packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup (115 grams) unsalted butter , softened and cubed into small pieces
For the cake:
- 2 cups (250 grams) all-purpose flour , spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs , room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup (240 grams) sour cream , room temperature
Instructions
To make the topping:
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Add the flour, brown sugar, and cinnamon to a large mixing bowl and whisk until well combined. Add the cubed butter and cut it into the mixture with a pastry cutter or a fork until the mixture starts to come together and is crumbly.
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Cover and transfer to the refrigerator while you prepare the cake.
To make the cake:
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Preheat oven to 350°F (177°C). Spray a 9×13-inch pan with non-stick cooking spray and set aside.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy (about 4-5 minutes).
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Mix in the eggs one at a time until fully incorporated, then mix in the vanilla extract, stopping to scrape down the sides of the bowl as needed.
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With the mixer on low speed, add the dry ingredients in three parts alternating with the sour cream (starting and ending with the dry ingredients). Make sure to mix in each addition until just combined.
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Scoop half of the batter into the prepared pan and smooth it out evenly. Remove the streusel topping from the refrigerator and sprinkle half of it on top of the cake batter. Scoop the other half of the cake batter on top and smooth it out, then top with the remaining half of the streusel topping.
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Bake at 350°F (177°C) for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
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Remove the cake from the oven and cool on a wire rack in the pan for at least 45 minutes to 1 hour, then slice and enjoy!
Notes
Freezing Instructions: Cooled cake may be stored in a freezer bag or container for up to 3 months, thaw overnight in the refrigerator and bring to room temperature or warm in the microwave before serving.
Eggs: Room temperature eggs are best. If you forget to place your eggs out ahead of time, you can place them in a bowl of warm water for 5-10 minutes, then use them in the recipe.
Sour Cream: If you don’t have any sour cream you can replace it with an equal amount of plain Greek yogurt.