Go Back
A sliced coffee cake with cinnamon topping on a wooden table.

Classic Coffee Cake Recipe: Simple, Soft, and Full of Cinnamon Flavor

This classic coffee cake recipe is a comforting, cinnamon-swirled treat with a buttery crumb topping—perfect for cozy mornings or sharing with loved ones. With a soft, moist base and nostalgic flavor, it's a timeless favorite straight from the kitchen table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 tsp vanilla extract
Cinnamon Filling
  • 0.5 cup brown sugar
  • 1 tbsp cinnamon
Crumb Topping
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar
  • 0.25 cup granulated sugar
  • 0.25 cup unsalted butter, cold and cubed
  • 0.5 tsp cinnamon

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 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.

Notes

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 and also freezes well for up to 2 months.