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A stack of coffee cake pieces showing the cake and streusel layers.
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5 from 6 votes

Coffee Cake

This Homemade Coffee Cake is incredibly delicious, easy to make, moist, and topped with a cinnamon streusel topping. Perfect for dessert or breakfast!
Course Breakfast, Dessert
Cuisine American
Keyword breakfast, cake, coffee cake
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Author Danielle


For the topping:

  • 1 cup (125 grams) all-purpose flour , spooned & leveled
  • 2/3 cup (135 grams) light brown sugar , packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup (115 grams) unsalted butter , softened and cubed into small pieces

For the cake:

  • 2 cups (250 grams) all-purpose flour , spooned and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115 grams) unsalted butter , softened to room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs , room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup (240 grams) sour cream , room temperature


To make the topping:

  • Add the flour, brown sugar, and cinnamon to a large mixing bowl and whisk until well combined. Add the cubed butter and cut it into the mixture with a pastry cutter or a fork until the mixture starts to come together and is crumbly.
  • Cover and transfer to the refrigerator while you prepare the cake.

To make the cake:

  • Preheat oven to 350°F (177°C). Spray a 9x13-inch pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy (about 4-5 minutes).
  • Mix in the eggs one at a time until fully incorporated, then mix in the vanilla extract, stopping to scrape down the sides of the bowl as needed.
  • With the mixer on low speed, add the dry ingredients in three parts alternating with the sour cream (starting and ending with the dry ingredients). Make sure to mix in each addition until just combined.
  • Scoop half of the batter into the prepared pan and smooth it out evenly. Remove the streusel topping from the refrigerator and sprinkle half of it on top of the cake batter. Scoop the other half of the cake batter on top and smooth it out, then top with the remaining half of the streusel topping.
  • Bake at 350°F (177°C) for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and cool on a wire rack in the pan for at least 45 minutes to 1 hour, then slice and enjoy!



Store cake in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Cooled cake may be stored in a freezer bag or container for up to 3 months, thaw overnight in the refrigerator and bring to room temperature or warm in the microwave before serving.
Eggs: Room temperature eggs are best. If you forget to place your eggs out ahead of time, you can place them in a bowl of warm water for 5-10 minutes, then use them in the recipe.
Sour Cream: If you don't have any sour cream you can replace it with an equal amount of plain Greek yogurt.