There’s something undeniably comforting about a slice of Classic Coffee Cake, with its tender crumb and buttery streusel topping. This timeless treat is perfect for lazy weekend mornings or cozy afternoon gatherings, offering a balance of rich, sweet flavors and a hint of cinnamon warmth. In just 25 minutes of prep, you’ll have a cake that bakes to golden perfection in about an hour, filling your kitchen with an irresistible aroma.
Every bite delivers a delightful contrast of textures—soft, moist cake meets a crunchy, crumbly topping that’s simply addictive. Whether paired with your morning coffee or served as a dessert, this cake is a crowd-pleaser that feels both indulgent and homely. With a total time of 1 hour and 30 minutes, it’s an easy yet impressive bake that’s sure to become a staple in your recipe collection.
Ingredients for Classic Coffee Cake
- Streusel Topping and Center:
- 1 3/4 cups (8 3/4 oz/247g) all-purpose flour
- 1 cup (6 oz/170g) brown sugar
- 3/4 cup (6 oz/170g) butter, cold and cubed
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups (7 1/2 oz/213g) pecans, chopped (substitute walnuts if preferred)
- Coffee Cake:
- 1/2 cup (4 oz/115g) butter, at room temperature
- 1 cup (8 oz/225g) sugar
- 2 eggs
- 1 cup (8 oz/225g) sour cream (substitute plain yogurt if needed)
- 2 cups (10 oz/284g) all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Maple Glaze:
- 3/4 cup (3 oz/85g) powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk (use any milk of your choice)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Butter a 9.5-inch GoodCook Angel food cake pan to prevent sticking.
- Make the streusel topping: In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or rub it in with your fingers until small to medium clumps form. Stir in chopped pecans.
- Prepare the coffee cake batter: In a stand mixer or with an electric hand mixer, beat butter and sugar on medium speed until pale and fluffy. Add eggs one at a time, mixing well after each addition. Add flour, baking powder, baking soda, salt, and sour cream. Mix until just combined.
- Layer the cake: Spoon half the batter into the prepared pan. Sprinkle half the streusel mixture evenly over the batter. Add the remaining batter and spread it evenly with a spatula. Top with the remaining streusel.
- Bake the cake: Bake for 55 to 65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake bakes, whisk powdered sugar, maple syrup, and milk in a small bowl until smooth and shiny.
- Cool and glaze: Once baked, remove the cake from the oven and transfer the pan to a wire rack. Let it cool slightly, then remove from the pan. While the cake is still warm, drizzle the glaze over the top.
- Store: Cover and store the coffee cake at room temperature for 3-4 days.
Perfect Pairings: Serving Suggestions for Your Coffee Cake
Enjoy your Classic Coffee Cake with a steaming cup of coffee or tea for a cozy breakfast or afternoon treat. For a special touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious alongside fresh berries or a fruit compote for a refreshing contrast.
Keep It Fresh: Storage and Reheating Tips
Store your coffee cake in an airtight container at room temperature for up to 3-4 days. To keep it moist, place a slice of bread in the container—it’ll absorb excess moisture. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Reheat in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes.
Mix It Up: Recipe Variations to Try
Customize your coffee cake by swapping pecans for walnuts or almonds in the streusel. Add a layer of sliced apples or blueberries between the batter for a fruity twist. For a chocolatey version, mix 1/4 cup of cocoa powder into the streusel or drizzle melted chocolate over the glaze.
Baking Made Easy: Time-Saving Tips
Prep your streusel topping the night before and store it in the fridge to save time. Use a food processor to quickly cut the butter into the streusel mixture. If you’re short on time, skip the glaze—the cake is just as delicious without it!
Essential Tools: Equipment Guidance
A 9.5-inch angel food cake pan is ideal for this recipe, but a bundt pan or 9×9-inch square baking dish works too. Use a pastry cutter or your fingers to blend the streusel topping for the perfect texture. A stand mixer or electric hand mixer ensures the batter is light and fluffy.
Classic Coffee Cake
Ingredients
Streusel topping and center:
- 1 3/4 cups all-purpose flour (8 3/4oz/247g)
- 1 cup brown sugar (6oz/170g)
- 3/4 cup butter cold and cubed (6oz/170g)
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cup pecans chopped (7 1/2oz/213g)
Coffee cake:
- 1/2 cup butter at room temperature (4 oz/115g)
- 1 cup sugar (8oz/225g)
- 2 eggs
- 1 cup sour cream (8oz/225g)
- 2 cups all-purpose flour (10oz/284g)
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Maple Glaze:
- 3/4 cup powdered sugar (3oz/85g)
- 2 tablespoons maple syrup
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (180°C), then butter a 9.5 inch GoodCook Angel food cake pan.
- Make the streusel topping: Mix together flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in pecans.
- For the Coffee Cake: On a stand mixer or using an electric hand mixer, beat butter and sugar on medium speed until pale and fluffy. Beat in eggs 1 at a time.
- Add in the flour, baking powder, baking soda, salt, and sour cream and mix until just combined.
- Spoon half the batter into the prepared angel food pan. Sprinkle 1/2 the streusel mixture evenly over batter. Top with remaining batter, and spread evenly using a spatula. Lastly, sprinkle remaining streusel topping evenly over the top.
- Bake for 55 to 65 minutes or until cake is golden brown and a toothpick inserted into the center comes out clean.
- While the coffee cake is baking make the glaze: In a small bowl whisk together the powdered sugar, milk, and maple syrup until you have a smooth shiny glaze.
- Once the cake is baked remove it from the oven and transfer the pan to a wire rack, and let cool slightly. Remove from the pan and while the cake is still warm drizzle over the glaze.
- Cover and store the coffee cake at room temperature for 3-4 days.
