There’s something comforting about coffee cake. No rush. No pressure. Just a soft, cinnamon-filled slice paired with a cup of coffee or tea. As someone who grew up with a pan of this always on the counter, I can tell you—this recipe hits the sweet spot.

This is a true classic. No frills, just the right mix of moist cake and buttery streusel. It’s the kind of recipe that brings people back to the kitchen table.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

For the cinnamon filling:

• 1/2 cup brown sugar
• 1 tbsp cinnamon

For the crumb topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch pan or line it with parchment paper.
2. Make the crumb topping: Mix all the topping ingredients together using a fork or your hands until you get coarse crumbs. Place in the fridge while you work on the cake.
3. Prepare the cinnamon filling: Stir the brown sugar and cinnamon in a small bowl and set aside.
4. Mix the cake batter: Cream butter and sugar together until fluffy. Beat in eggs one at a time. Add vanilla. Mix in sour cream.
5. Add dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly mix the dry into the wet until just combined.
6. Layer the batter: Spread half the batter into the pan. Sprinkle the cinnamon filling over it. Add the remaining batter on top. Smooth gently.
7. Top it off: Sprinkle the crumb topping over everything.
8. Bake: About 40–45 minutes, or until a toothpick comes out clean from the center.
9. Cool and serve: Let it cool at least 15 minutes before slicing.

Tips from My Kitchen

• Use full-fat sour cream for best texture.
• Don’t overmix the batter. Mix until just combined.
• This cake tastes even better the next day. Store it covered at room temperature.
• It also freezes well. Wrap slices in plastic wrap and freeze for up to 2 months.

FAQ

Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works well. Use the same amount.

Can I add nuts or fruit?
Chopped pecans, walnuts, or even blueberries are a great add-in. Stir them into the batter or the filling.

What’s the best pan size?
A 9×9 inch square pan gives a thick, bakery-style slice. You can also use an 8×8, but baking time may increase slightly.

Can I double the recipe?
Yes. Use a 9×13 inch pan and bake for about 50–55 minutes.

Want More?

If this recipe hit the spot, you’ll love these other craveable, easy meals:

• Give this Ramen Lasagna a try—yes, it’s as wild and wonderful as it sounds.
• For a lighter twist, check out How to Make Low-Fat Yogurt at Home.
• Need an easy protein for meal prep? This Perfect Air Fryer Chicken Breast is a must-try.
• And if you’re feeling trendy, the Viral Cottage Cheese Flatbread is high-protein and so good.
• Looking to shake things up? These Sushi Rolls with Salmon from Convivial Recipes are light, flavorful, and surprisingly simple—perfect for when you’re feeling a little creative in the kitchen.

Final Thoughts

This classic coffee cake recipe is one of those keepers. It’s not fancy, but it doesn’t need to be. Soft, spiced, and topped with just the right amount of crunch, it’s perfect for slow mornings or sharing with friends. If you’re baking for the first time or the hundredth, this cake never disappoints.