This Coffee Cake has a delicious layer of cinnamon filling and is topped with an irresistible streusel and vanilla icing. It’ll be a huge hit at your next breakfast or brunch!
If you’re looking for some more breakfast recipes, check out my Cinnamon & Spice Rolls, Chocolate Raspberry Muffins, and Honey Glazed Cheddar Jalapeño Scones!
To get started, prepare the cinnamon filling and streusel topping. For the filling, whisk together the brown sugar, ground cinnamon, and flour. For the streusel topping, whisk together the brown sugar, ground cinnamon, and flour. Then add in the cold, diced butter and crumble the butter into the mixture with your fingers until it looks like wet sand.
For the cake, grease a 9-inch springform pan (because circular cakes are the best) and line the bottom with parchment paper. This should also work with a 8×8 inch metal baking pan.
In a medium sized bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars for a few minutes until combined and light. Add in the eggs one at a time, beating on low until combined after each addition. Add in the sour cream and vanilla and mix on low until combined. Then add in the flour mixture and mix until combined.
Spread half of the cake batter into the pan. Then sprinkle the cinnamon filling on top until the batter is covered. Carefully spread the rest of the batter on top. Sprinkle the streusel evenly on top, making sure to get the edges!
Bake at 350°F for 45 – 50 minutes or until a toothpick inserted in the center comes out clean. Once done baking, let cool before removing from the pan. For the vanilla icing, whisk the powdered sugar, milk, and vanilla extract and drizzle on top of the coffee cake.
Some ingredients notes
Cinnamon – Cinnamon is going to be giving this cake the classic flavor that everyone loves in Coffee Cake.
Sour Cream – This will help to make sure the cake stays moist. Using room temperature sour cream will ensure that it mixes in with the batter evenly.
Tips
- If you like larger pieces of streusel on top, squeeze the mixture together with your hand and break into pieces.
- To make sure that the cake bakes evenly, spread the streusel evenly on top (including the edges!). If it doesn’t end up baking entirely even, that’s fine, and it’ll still taste great.
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Coffee Cake
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 – 10 servings 1x
Description
This Coffee Cake has a delicious layer of cinnamon filling and is topped with an irresistible streusel and vanilla icing. It’ll be a huge hit at your next breakfast or brunch.
Ingredients
The Cinnamon Filling
- 2/3 cup brown sugar
- 2 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
The Streusel Topping
- 1/2 cup brown sugar
- 3/4 cup all-purpose flour
- 2 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and diced
The Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
The Vanilla Icing
- 1/2 cup powdered sugar
- 1 – 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Instructions
The Cinnamon Filling
- In a small bowl, whisk together the brown sugar, cinnamon, and flour until combined. Set aside.
The Streusel Topping
- In a medium sized bowl, whisk together the brown sugar, flour, and cinnamon until combined.
- Add in the cold, diced butter. Using your fingers, crumble the butter into the mixture until it looks like wet sand. For larger topping pieces, squeeze the mixture with your hand and break into small chunks. Once done, set aside.
The Cake
- Grease a 9-inch springform pan and line the bottom with parchment paper. Preheat the oven to 350°F. You should also be able to use a 8×8 inch baking pan. When lining a square pan with parchment paper, make sure some hangs over the edge so you can life the cake out of the pan when it’s done.
- In a medium sized bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars for a couple minutes until light. Add the eggs one at a time, beating on low until combined after each is added. Add the sour cream and vanilla and beat on low until combined. Scrape down the sides of the bowl.
- Add the dry mixture to the wet and mix on low until just combined.
- Spread half of the cake batter into the pan. Then sprinkle the cinnamon filling on top until fully covered (you may not need all of the filling). Add the other half of the batter and carefully spread on top of the filling. Sprinkle the streusel topping evenly on top.
- Bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before removing from the springform pan.
The Vanilla Icing
- In a small bowl, whisk together the powdered sugar, milk, and vanilla. Add in more milk or powdered sugar based on your preference for the thickness of the icing.
- When the cake has cooled, drizzle the icing on top of the cake.