Easy Coffee Cake

Get ready for the most irresistible coffee cake you’ll ever make! This perfectly tender, buttery cake with its crown of cinnamon-spiced streusel is about to become your new weekend breakfast tradition. The aroma alone will have everyone rushing to the kitchen.

What makes this coffee cake extra special is its secret middle layer of cinnamon-sugar that melts into the cake as it bakes, creating pockets of warm, sweet spice throughout. Plus, that crumbly streusel topping provides the perfect contrast to the ultra-moist cake beneath.

Ingredients

For the streusel topping:

• 1 cup (180g) packed brown sugar
• 1 cup (125g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1 pinch kosher salt
• 1/2 cup (113g) unsalted butter, softened

For the cinnamon layer:

• 1/4 cup (50g) sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon

For the cake batter:

• 3 cups (375g) all-purpose flour
• 2 1/4 cups (450g) sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (230g) sour cream
• 1/4 cup whole milk
• 4 large eggs
• 1 tablespoon vanilla extract

Steps

1. Preheat oven to 350°F (175°C). Thoroughly grease a 9×13-inch baking pan, making sure to get into all corners to prevent sticking.
2. For the streusel: Combine 1 cup flour, 1 cup brown sugar, 1 teaspoon cinnamon, and salt in a bowl. Work in the butter with your fingertips until mixture resembles coarse crumbs – stop when pea-sized pieces remain for the perfect texture.
3. Mix cinnamon layer ingredients in a separate bowl until well combined. This will create the perfect sweet-spiced ribbon through your cake.
4. For the batter: In your stand mixer bowl, combine dry ingredients on low speed. Add softened butter and mix for 2-3 minutes until mixture looks like damp sand – this technique creates a more tender crumb.
5. Whisk wet ingredients together in a separate bowl until completely smooth. Add to dry ingredients and beat on medium speed just until combined – overmixing will make the cake tough.
6. Layer assembly: Spread half the batter evenly in pan (use an offset spatula for best results). Sprinkle with cinnamon mixture, then carefully spread remaining batter on top. Cover completely with streusel.
7. Bake for 55 minutes, or until a toothpick inserted in center comes out clean. Internal temperature should reach 200°F (93°C). Cool for 1 hour before serving.

Smart Swaps

• Replace 1 cup sour cream with 1 cup Greek yogurt for extra protein
• Use 1 3/4 cups white whole wheat flour + 1 1/4 cups all-purpose flour for added fiber

Make It Diabetes-Friendly

• Substitute sugar with 1 1/2 cups allulose plus 1/2 teaspoon stevia extract
• Replace 1 cup all-purpose flour with 1 cup almond flour to reduce carbs by 24g per serving
• Serve 3×3-inch portions (reduces to 18g net carbs per serving)

Pro Tips

• Room temperature ingredients are crucial for proper mixing
• Don’t skip the cooling time – it sets the texture
• For perfect squares, use a plastic knife while cake is slightly warm