Coffee cake is a timeless breakfast treat that’s moist, tender, and swirled with sweet cinnamon goodness. Topped with a buttery crumble and perfect alongside your morning brew or afternoon tea, this bakery-style coffee cake is made entirely from scratch and couldn’t be easier to love. Whether you’re hosting brunch or just treating yourself, this recipe is a guaranteed crowd-pleaser.
Table of Contents
Why You’ll Love This Coffee Cake
- ☕ Cinnamon swirl + crunchy crumb topping
- 🧈 Soft, buttery texture with just the right amount of sweetness
- 🍰 Perfect for breakfast, brunch, or dessert
- 🕒 No yeast, no waiting — ready in just over an hour
- 🧊 Freezer-friendly and easy to make ahead
Ingredients
Cinnamon Filling:
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon ground cinnamon
Crumble Topping:
- ⅔ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter, softened
For the Cake:
- 2½ cups + 2 tbsp all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon sea salt
- ¾ cup unsalted butter, at room temperature
- 1½ cups cane sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups whole milk Greek yogurt
Instructions
1. Prep Work
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Make the Filling & Topping
For the filling: Mix brown sugar, cane sugar, and cinnamon in a small bowl.
For the topping: In a separate bowl, combine flour, brown sugar, cane sugar, and cinnamon. Add the softened butter and use a fork or spatula to mix until crumbly. Set aside.
3. Mix the Batter
In a large bowl, whisk flour, baking powder, baking soda, and salt.
In a mixer bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Alternate adding the dry ingredients and Greek yogurt, beginning and ending with dry. Batter will be thick.
4. Assemble the Cake
Spread half the batter into the prepared pan.
Sprinkle evenly with cinnamon filling.
Dollop the remaining batter over the filling and gently spread it smooth.
Top with the crumb topping.
5. Bake & Cool
Bake for 45–50 minutes, or until a toothpick comes out clean from the center.
Let the coffee cake cool for 15 minutes before slicing and serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 15–18 slices
Nutrition Facts (per slice – approx.)
- Calories: 340
- Fat: 15g
- Carbs: 48g
- Sugar: 25g
- Protein: 4g
Tips & Variations
- 🍋 Try a twist: Add a teaspoon of lemon zest for brightness
- 🍫 Chocolate version: Replace cinnamon filling with mini chocolate chips
- 🥣 No Greek yogurt? Use sour cream as a 1:1 swap
- ❄️ To freeze: Wrap individual slices and store for up to 3 months
- 🔥 Best texture: Warm individual slices in the microwave for 20 seconds
Coffee Cake
Equipment
- – Stand or hand mixer
- 9×13-inch baking dish
- Mixing bowls
- Spatula
Ingredients
- #### Filling:
- – ⅓ cup brown sugar
- – ¼ cup cane sugar
- – 1 tsp ground cinnamon
- #### Crumble Topping:
- – ⅔ cup all-purpose flour
- – ⅓ cup brown sugar
- – ¼ cup cane sugar
- – 1 tsp cinnamon
- – 5 tbsp unsalted butter softened
- #### Cake Batter:
- – 2½ cups + 2 tbsp all-purpose flour
- – 1½ tsp baking powder
- – 1½ tsp baking soda
- – ¾ tsp sea salt
- – ¾ cup unsalted butter room temp
- – 1½ cups cane sugar
- – 3 large eggs
- – 1½ tsp vanilla extract
- – 1½ cups whole milk Greek yogurt
Instructions
- Preheat oven to 350°F. Grease a 9×13” pan.
- Make filling: Combine sugars and cinnamon.
- Make topping: Combine dry ingredients, add butter, and mix until crumbly.
- In one bowl, whisk flour, baking powder, baking soda, salt.
- In mixer bowl, cream butter and sugar. Add eggs one at a time. Add vanilla.
- Alternately mix in dry ingredients and Greek yogurt, starting/ending with dry.
- Spread half the batter into the pan. Add filling layer. Add rest of batter and smooth.
- Sprinkle with crumb topping.
- Bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool before slicing. Enjoy!
Notes
– Use lemon zest or chocolate chips for variation
– Freeze unglazed slices for up to 3 months
FAQs
Does coffee cake contain coffee?
Nope! Traditional American coffee cake has no coffee—it’s simply named for being served with coffee.
Can I bake this in a smaller pan?
Yes, halve the recipe for an 8×8 pan, and reduce the bake time slightly.
Can I make it ahead?
Absolutely. Bake and cool completely, then cover tightly. Best enjoyed within 2 days or frozen for longer storage.
How do I keep the crumb topping crispy?
Store uncovered or loosely covered at room temperature for the first day. Then seal if storing longer.
Conclusion
This coffee cake recipe is a classic for a reason. With a rich, buttery crumb and layers of cinnamon goodness, it’s a comforting treat any time of day. It’s simple to prepare, makes a big batch, and freezes beautifully—what more could you ask from a cake?