Coffee Cake – A warm and welcoming cinnamon cake layer topped with succulent streusel crumble.
Sometimes, simple is best. Don’t get me wrong. I love a good complex recipe that pushes you to rethink baking, but sometimes (normally on a Sunday morning) I don’t want challenges. All I want is a nice, pillowy cake that is super simple to make. That cake is my rendition of a Coffee Cake. The cinnamon in the cake layer gives a great warmth to the ultra silky and light cake, which is perfectly contrasted with the heavy streusel crumble on top. So take it easy; do some self-care and try this cake out
For more 8×8 cake recipes, here are some below!
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Why bake this Coffee Cake?
- Easy to put together – This cake is so easy to put together. It requires mixing and dumping!
- Delish – This cake is honestly top 10 in my book of just favorite cakes. It is so simple, but all around just very flavorful.
- Cinnamon streusel – Need I say more? No?
What you’ll need to make Coffee Cake
Here, are some ingredients that you will need for this recipe that you may not have in your pantry. For a full list, check out the recipe card for below.
- Unsalted butter – You will need butter for the crumble and the cake!. As always, I used unsalted butter.
- Cinnamon – You will need cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice.
- Light brown sugar – I like light brown sugar, but feel free to use dark brown, if that is what you have on hand.
- Eggs – I use large or extra large eggs. They need to be at room temperature, so pull them out a few hours before you start baking.
- Powdered sugar – Remember to always sift your powdered sugar to ensure you get a smooth glaze.
- Buttermilk– I use full fat buttermilk, but if you cannot find it (or you are tracking your calories) you can easily substitute it with a low fat buttermilk. If you are in a real pinch, you can just use milk as well.
- Sour Cream– I keep it basic with my sour cream and opt out of lower fat varieties, but those can work as well.
Step By Step – Cake Batter
Next, I use my kitchen aid which I got from here. Here is the pan I used. You can also use a hand mixer like this one!
Step 1: Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
Step 2: Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl.
Step 3: Add the eggs. Turn the mixer speed down to medium, and add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla extract and mix on low.
Step 4: Add the rest. With the mixer on low, add the dry ingredients and the buttermilk. Mix just until incorporated. Using a rubber spatula, scrape the sides and the bottom of the bowl.
Step 5: Add the batter to the pan. Add half of the batter to the prepped pan, and with the back of a spoon evenly spread it to the edge of the pan. Sprinkle the cinnamon sugar mixture on top.
Step 6: Sprinkles the cinnamon and the streusel. Add the rest of the cake batter to the top of the cinnamon mixture, and evenly spread the batter to the edges of the cake pan.
Step 7: Bake. Bake for 30-35 minutes, the cake is done when a toothpick is inserted and there are little to no crumbs.
Step 8: Make the glaze. When you are ready to serve the cake, make the drizzle by combining the ingredients, and drizzle on top.
Expert Baking Tips
- When you are making the cake batter, make sure to really cream the butter and the sugar. I can’t stress this enough. This helps create air pockets in your cake layers that also help it rise.
- Use high quality cake pans. This helps prevent your cake layers from browning on the side. I love USA Pans
- I say this a lot, but there is a reason. USE ROOM TEMP ingredients! That is a must! Make sure all of your ingredients are at the same temp!
- Make sure to use cold butter in the streusel, this will help keep the shape of the crumble!
- I love using an offset spatula to spread the cake batter in the pan, but a spoon also works!
FAQ
Can I make this in other pans?
Yes! If you are going to use a loaf pan, just bake it for 10 min longer. For a 9×13″ pan, double the recipe and bake for 10 minutes longer. If you only have a 9×9, you are in luck, because the recipe will work great in a 9×9 as well!
Can I make this into muffins?
Yes, this recipe will make 18-20 muffins. Reduce the baking time to 20-22 minutes.
Can I make this ahead of time?
Yes, you can make the cake the day before you serve it and store it in the fridge. Pull it out a few hours before serving and add the glaze right before you serve the cake.
Can I eat this all by myself?
Yes! I have to give half the cake away everytime I make it or else I will eat the whole cake in one sitting!!
Storing and Freezing this Coffee Cake
Store this Coffee Cake in the fridge covered in plastic wrap for up to 5 days. For best results, let the cake come to room temperature before serving and eating.
Freezing
You can freeze this for up to 6 months, if the cake is wrapped and completely airtight.
How to serve: Once the cake is frosted, you can cut the cake into 12-16 slices. I like to serve the cake at room temperature, and my husband likes to serve it in a bowl with milk poured over it.
Lastly, for more fun cake recipes, and all things delicious, I have listed some of my favorite below.
Remember LEAVE A STAR AND A COMMENT REVIEW if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Coffee Cake
Ingredients
Cinnamon Crumb Topping
- ⅓ cup brown sugar. Packed
- ⅓ cup granulated sugar
- ¾ cup all-purpose flour
- 2 and ½ teaspoons ground cinnamon
- 6 Tablespoons unsalted butter cold and cubed
- Pinch of salt
For the cinnamon filling
- 3 tablespoons brown sugar packed
- ¾ teaspoon ground cinnamon
For the cake
- 1 and ⅓ cups all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup 120g full-fat sour cream, at room temperature
- 2 Tablespoons buttermilk milk can also work, but buttermilk is preferred
For the glaze
- 1 cup powder sugar
- 2 teaspoons milk or water
Instructions
To make the streusel
- In a mixing bowl, whisk together the both sugars, salt, cinnamon, and flour. Add the butter and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. This can be stored in an air tight container for up to 7 days in the fridge.
For the cinnamon filling
- Combine both ingredients in a small bowl. Set aside.
For the cake
- Preheat your oven to 350 degrees F. Spray an 8×8 square inch cake pan with cooking spray, line with parchment paper, and spray again. Set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl.
- Turn the mixer speed down to medium, and add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla extract and mix on low.
- With the mixer on low, add the dry ingredients, sour cream and the buttermilk. Mix just until incorporated. Using a rubber spatula, scrape the sides and the bottom of the bowl.
- Add half of the batter to the prepped pan, and with the back of a spoon evenly spread it to the edge of the pan. Sprinkle the cinnamon sugar mixture on top.
- Add the rest of the cake batter to the top of the cinnamon mixture, and evenly spread the batter to the edges of the cake pan.
- Add the crumb topping to the top and shake the pan so it evenly distributes across the top of the batter.
- Bake for 30-35 minutes, the cake is done when a toothpick is inserted and there are little to no crumbs.
- When you are ready to serve the cake, make the drizzle by combining the ingredients, and drizzle on top.
- This cake is good served warm, or at room temp!
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