Classic Coffee Cake

The scent of cinnamon and butter hitting a warm oven – that’s what always takes me back. Not to anything big, really. Just… quiet mornings in my aunt’s kitchen, where the windows steamed up from the kettle boiling and the dog was always underfoot. She used to hum, soft and distracted, flipping through her old recipe cards—yellowed and smudged, corners curled. That’s where this classic coffee cake lives, for me. The kind where the streusel crumbles just right, and the cake sinks into your fork the moment it’s warm. It’s not flashy, never was. But it’s generous and tender and lovely—the kind of thing that makes people stay a little longer at the table.

Why You’ll Crave It

• The buttery crumb is soft, plush—and stays that way even a day (or two) later
• That warm cinnamon streusel? Just sweet enough and deeply comforting
• The sour cream adds richness without heaviness—makes each bite feel lush
• It’s a cake that feels celebratory but simple—no special occasion required

The first time I made this for my partner’s parents, his mom asked for the recipe before she even finished her slice.

What You’ll Need

• All-purpose flour: 2 cups, spooned and leveled (don’t pack it in too tightly—it can make things dry)
• Granulated sugar: 1 cup, for that clean sweetness
• Brown sugar: 1/2 cup, packed, because that little molasses note adds something cozy
• Baking powder: 1 tablespoon—yes, a full tablespoon, not a typo
• Baking soda: 1/2 teaspoon, to balance the sour cream
• Salt: 1/2 teaspoon, to wake everything up
• Cinnamon: 1 tablespoon—go generous here, it’s the heart of it
• Nutmeg: 1/4 teaspoon, optional but highly recommended
• Unsalted butter: 1/2 cup (1 stick), softened to room temp so it creams easily
• Large eggs: 2, at room temperature
• Vanilla extract: 1 teaspoon—for warmth and depth
• Sour cream: 1 cup, full-fat—adds that tender, beautiful texture
• For streusel topping:
• Flour: 1/2 cup
• Brown sugar: 1/4 cup
• Cinnamon: 1 teaspoon
• Butter: 1/4 cup, melted
• Optional: Chopped nuts (like pecans or walnuts) or a handful of fruit—totally up to you

Easy How-To

Get that oven ready

Preheat to 350°F (175°C). I usually grease my 9-inch round pan with butter, then a little dusting of flour—it helps the edges get just slightly golden. Or line with parchment if you’re worried about sticking.

Make your streusel

In a bowl, stir together brown sugar, cinnamon, salt—and then add the melted butter. Once it’s mixed, add flour. It should be sandy, like wet gravel. Not pretty words, I know—but you’ll see, it crumbles beautifully over the batter.

Cream the base

In a big bowl, cream together the butter and sugar until light and fluffy. I use a handheld mixer but you can do this by hand with a whisk (just takes more patience). Add eggs, one at a time. Stir in vanilla.

Dry ingredients, meet wet

Whisk the flour, baking powder, baking soda, salt in a separate bowl. Add to the butter mixture in thirds, alternating with sour cream. So: dry, sour cream, dry, sour cream, then finish with dry again. Don’t overmix—just enough to come together. Lumps are okay.

Layer like a cozy lasagna

Spoon half the batter into the pan and smooth it out. Sprinkle half the streusel. Then dollop and spread the rest of your batter—takes a bit of nudging. Finish with the last of the streusel right over the top. Pat it down gently, no need to press too hard.

Bake with love

Into the hot oven it goes, for 40 to 45 minutes. Check it with a toothpick—when it comes out mostly clean (a crumb or two is okay), it’s ready. Your kitchen will smell unbelievable by this point.

Cool… if you can wait

I let it cool in the pan for 10 minutes before turning out onto a rack. Sometimes I don’t wait much longer—it slices best cooled, but honestly? Warm cake has its own magic.

Good to Know

• If your streusel sinks into the batter a bit—that’s okay. It still tastes amazing and adds swirls of flavor inside.
• Cold butter won’t cream right—if you forget to soften it, grating it helps in a pinch.
• The batter will feel thick. That’s totally normal—it bakes up tender and moist, I promise.

Serving Ideas

• Perfect with a mug of strong coffee on a slow morning—or tucked into a breakfast spread with fruit and eggs
• Serve warm with whipped cream or even a little vanilla ice cream for a makeshift dessert

Top Tricks

• Sprinkle a pinch of flaky sea salt over the topping before baking—for contrast that makes everything sing
• Chill the streusel for 10 minutes before sprinkling if your kitchen’s warm—it helps it stay craggy and textured

Frequently Asked Questions

Can I make this in advance?

Yes—coffee cake keeps surprisingly well. I like making it the night before for brunch guests. Just cover it tightly once it’s cool.

Can I use Greek yogurt instead of sour cream?

Absolutely, if it’s full fat. Greek yogurt adds a similar tang and moisture—you won’t notice much difference.

How do I keep the cake from being dry?

Don’t overbake—really. That’s the main thing. Start checking at 40 minutes. And use full-fat sour cream—it’s key to tenderness.

Can I double this recipe?

Yes. For a crowd, double it and use a 9×13-inch pan. You’ll likely need closer to 50–55 minutes in the oven, but keep an eye on it.

Conclusion

There’s something comforting about a slice of classic coffee cake—something slow and simple and familiar. It might not feel like a show-stopper, but honestly? It’s the one people ask for again and again. Bake it when you want to feel a little more grounded. Or when someone’s coming over. Or just… because it’s Tuesday and you’ve got cinnamon in the cupboard.

More recipe suggestions and combinations

Cinnamon Swirl Coffee Cake

Try swirling a mix of cinnamon and brown sugar into the batter for those beautiful little spiraled pockets.

Nutty Coffee Cake

Chopped pecans or walnuts in the streusel add wonderful crunch and earthiness that balances the sweetness.

Fruit-Enhanced Coffee Cake

Blueberries go really well here—just scatter them over the first batter layer before adding the streusel.

Chocolate Chip Coffee Cake

A handful of dark chocolate chips in the batter makes it suddenly feel like dessert (in the best way).

Maple Coffee Cake

Swap out some white sugar for maple syrup, and suddenly the whole thing feels subtly more elegant, somehow.

Gluten-Free Coffee Cake

Try a good 1:1 GF baking blend if you need to go gluten-free—it’ll still turn out lovely, especially if you add an extra splash of vanilla.