Curiously, coffee cake contains zero coffee itself. I think (and I am totally speculating here) that it’s meant to be served with coffee, sort of in the tradition of tea. My sleuthing on the internet points to origins in German yeasted cakes, but it’s not entirely clear. A common theme of coffee cakes is the incorporation of streusel. And for many of us (at least in the U.S.), it means a rich yellow cake spiced with cinnamon and topped with as much crumble as the cake can handle!
Video: How to Make Classic Coffee Cake
Better-Than-Starbucks Coffee Cake
My inspiration for this classic crumb coffee cake is the picture-perfect slices you find behind the glass at Starbucks—but bigger, better, and with more crumb! The cake batter includes sour cream, which not only adds richness but also helps maintain a tender crumb. There’s a cinnamon stripe through the center of the cake and a blanket of crumble over the top. To ensure that distinctive stripe, we layer about half of the batter into the bottom of the pan, sprinkle the cinnamon layer over the top, then the remaining batter, and finally, a thick cover of crumble topping. Some of the crumble floats on top of the batter in spots and buckles in others, in a way that sort of resembles a sugar-scape of cinnamon-scented hills and valleys that are nearly impossible to resist peeling off and eating straight from the pan—or maybe that’s just me!
How to Store and Freeze Coffee Cake
This is one of those cakes that just gets better after a day or two on the counter. The texture improves and moisture remains. It also freezes well! To freeze the cake, let it cool completely, then wrap it in a layer of plastic followed by foil. The double layer helps prevent it from drying out in the freezer. To defrost the cake, set it on the counter until it reaches room temperature—if you have that kind of patience! The cake, even half-frozen, is still delicious.
How to Adapt This Coffee Cake Recipe
This recipe is easily adaptable to include other spices.
Add cardamom and a little zest for an interesting twist.Swap the cinnamon and sugar for pumpkin pie spice.Add 1/3 cup of finely chopped walnuts or pecans to the topping or batter.
This cake is great served as it is. The crumble and the rich cake batter are perfectly satisfying without embellishments, but a dollop of barely sweetened whipped cream is always welcome!
More Cakes to Serve with Coffee!
Bright and flavorful Lemon Poppy Seed Bundt Cake for the win! Keep things old school with this Vanilla Pound Cake! Apples are a great addition to cake. Try this Apple Coffee Cake! Plum Walnut Skillet Cake is gorgeous and delicious! Chocolate Bourbon Cake would go beautifully with a cup of joe!
1 cup (180g) brown sugar, packed 1 cup (125g) all-purpose flour 1 teaspoon ground cinnamon Pinch kosher salt 1/2 cup (113g) unsalted butter, softened
For the cinnamon layer:
1/4 cup (50g) sugar 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon
For the cake batter:
3 cups (375g) all-purpose flour 2 1/4 cups (450g) sugar 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (226g) unsalted butter, softened 1 cup (230g) sour cream 1/4 cup whole milk 4 large eggs 1 tablespoon vanilla extract
Add the softened butter and beat on medium-low speed for 2 to 3 minutes, or until all of the butter is mixed in, and the mixture resembles moist sand. To freeze the cake, wrap it in plastic, followed by foil.
