Coffee Cake Recipe
Rich, moist and buttery, this Coffee Cake Recipe is easy to make and will quickly become your go-to brunch recipe. It has layers of cinnamon streusel and a glaze on top.
This Coffee Cake Recipe comes from an old church cookbook that my Mother-in-Law gave me years and years ago. You know those recipes are tried and true!
The rich cake has a typical batter with flour, sugar, eggs, butter, baking powder and baking soda. And it also has sour cream, which is actually a common ingredient in Coffee Cake recipes.
The addition of sour cream gives the coffee cake extra moistness and richness.
Serving a big breakfast always makes everyone in the family happy. A breakfast casserole, coffee cake and bowl of fruit will fill up even the hungriest family members.
Or enjoy this Coffee Cake with a warm mug of coffee as an afternoon snack, or midnight sweet treat.
Looking for Breakfast Recipes to go with this Coffee Cake? Try these:
Coffee Cake Recipe
Ingredients
Full printable Recipe and Instructions are below
- Flour
- Sugar
- Brown Sugar
- Butter
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Eggs
- Sour Cream
- Pecans
Kitchen Essentials Needed
- Stand Mixer or Hand Mixer
- Large Mixing Bowl
- 2 medium Bowls
- Rubber Spatula
- Whisk
- Measuring Cups
- Measuring Spoons
- Bundt Pan or Tube Pan
How to make Coffee Cake
Full printable Recipe and Instructions are below
- Mix the ingredients for the streusel (flour, brown sugar, cinnamon, pecans and butter). Set aside
- Whisk together dry ingredients (flour, baking soda, baking powder and salt). Set aside
- Cream together butter and sugar. Add eggs one at a time
- Gradually add dry ingredients, mixing well
- Alternate dry ingredients with sour cream
- Mix until well combined
- Add half of the batter to the pan, then sprinkle with half of the streusel
- Top with remaining batter, sprinkle with remaining streusel
Coffee Cake Recipe – Frequently Asked Questions
Can I substitute the sour cream?
Yes you can use Greek yogurt as a substitute.
Can I freeze this coffee cake?
Yes, be sure to wrap it really well as it easily dries out.
Can I use a different pan instead of a bundt pan?
You sure can. This Coffee Cake can be made in a tube pan, like Angel Food Cake pan, or 13×9 rectangle pan. For the 13×9 pan, you may need to adjust the baking time to about 40-45 minutes, checking it with a toothpick.
Should my ingredients be room temperature?
I would suggest it. I find that baking with room temperature ingredients makes the Coffee Cake come out great. If you forget to take your eggs out of the fridge, just set them in hot water for a few minutes.
Does the Coffee Cake need the glaze on top?
You can easily leave the glaze drizzle off. I think it adds just a little moistness to the coffee cake.
Can I make this Coffee Cake ahead and serve later?
Yes, be sure to wrap it tightly in plastic wrap and keep it in an airtight container. You may also like this Make Ahead Coffee Cake Recipe.
Looking for more Breakfast Recipes? Click on the photo for the recipe.
Coffee Cake Recipe
Rich, moist and buttery, this Coffee Cake Recipe is easy to make and will quickly become your go-to brunch recipe. It has layers of cinnamon streusel and a glaze on top.
Ingredients
- Streusel
- 3/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans
- 1/4 cup (1/2 stick) unsalted butter, softened
- Batter
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 3 eggs, room temperature
- 1 cup sour cream
- Glaze
- 1/2 cup powdered sugar
- 2-3 teaspoons milk
Instructions
- For the Streusel: In a medium bowl, mix together flour, brown sugar, cinnamon
- Stir in the chopped pecans
- Using a fork, incorporate the butter into the mixture until well combined and crumbly. Set aside.
- For the Batter: Whisk together dry ingredients (flour, baking soda, baking powder and salt). Set aside
- In a large mixing bowl, cream together butter and white sugar
- Add eggs one at a time, mixing well after each addition and scraping down the bowl
- Gradually add dry ingredients, alternating with sour cream
- Mix until well combined
- Spray the pan with non-stick cooking spray and dust with flour
- Preheat oven to 350 degrees F
- Add half of the batter to the pan, then sprinkle with half of the streusel
- Top with remaining batter, sprinkle with remaining streusel
- Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted into the cake comes out clean
- Cool completely
- For the Glaze: in a small bowl combine powdered sugar gradually add milk until desired consistency, drizzle over cake
- Serve immediately or wrap in plastic wrap to prevent drying out
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 368Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 61mgSodium: 272mgCarbohydrates: 65gFiber: 2gSugar: 35gProtein: 6g
