This coffee cake is for special occasions at our house. It takes a little more time to make with several different bowls but my boys LOVE it! This is the breakfast requested on birthdays, and holidays. It makes a large coffee cake but we never mind having some leftovers! I like to freeze them in individual servings that my family can grab and heat up in the mornings before they run out the door.
What Makes this Coffee Cake the BEST?
It has a moist, buttery, rich batter with a ribbon of cinnamon in the middle, a decadent thick crumb topping and a sweet cream glaze drizzled on top. I am not sure if you will think it is the “best” but my family does. It is just perfect for any breakfast or brunch and sure to delight your family and friends.
Is it easy to make?
Yes! You will most likely have the ingredients on hand (all our staples in most kitchens). There are several steps but each comes together easily. If you plan ahead you can make the cinnamon filling and even the crumb topping ahead of time to save a little time the day of.
Here it is ready to pop into the oven to bake:
Baked and drizzled with the glaze! Yum!!
The BEST Coffee Cake
- Yield: 12 1x
Ingredients
Cinnamon Filling
- 3/4 cup brown sugar
- 3/4 cup all purpose flour
- 1 tbsp ground cinnamon
Crumb Topping
- 6 tbsp butter (melted)
- 1 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 1 cup all purpose flour
Cake
- 1 cup butter (softened to room temperature)
- 1 cup sugar
- 2/3 cup brown sugar
- 3 eggs
- 1 tbsp vanilla
- 3/4 cup sour cream or greek yogurt ((I do not recommend fat free))
- 1 tsp kosher salt
- 3 tsp baking powder
- 1 1/4 cup milk
- 3 2/3 cup all purpose flour
Vanilla Glaze
- 1 cup powdered sugar
- 2–3 Tbsp milk or cream
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350 and prepare a 9×13 pan with nonstick cooking spray or coat with melted butter.
Cinnamon Filling
- Mix brown sugar, flour and cinnamon together and set aside.
Crumb Topping
- In a separate bowl combine melted butter, sugar, cinnamon and flour to create a crumb mixture. Use your hands to create large crumb pieces.
Cake
- For the cake, mix the butter, sugar, and brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
- Add in the eggs, vanilla, sour cream (or greek yogurt), salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and alternate adding in the flour and milk, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
- Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
- Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Remove cake from oven and place pan on a wire rack to cool completely.
- Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or, if you would rather you could sprinkle with powdered sugar instead of making the icing (or leave them both off). This coffee cake is fabulous plain.
- Category: Breakfast
Recipe Source: Adapted from Cookies & Cups
thank you so much for pointing that out! I switched to a new recipe format and some of my recipes have not updated–darn it. I fixed it now–so you can print the recipe! Let me know how it turns out for you! My family LOVES it!!
Looks yummy, but there is no option to print it?