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coffee cake recipe

Coffee Cake Recipe

This moist coffee cake recipe features a buttery crumb topping, rich cinnamon flavor, and a soft, tender crumb. Perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 servings
Course: Cake
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

The Cake
  • 2 1/4 cups all-purpose flour
  • 1 cup light brown sugar packed
  • 3/4 cup unsalted butter melted and slightly cooled
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 1/2 tsp vanilla extract
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt
The Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 6 tbsp butter cold and cubed
  • Pinch of nutmeg optional

Method
 

  1. Preheat oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper.
  2. Melt the butter and allow it to cool for 5 minutes.
  3. Whisk together melted butter, brown sugar, eggs, buttermilk, and vanilla extract.
  4. In a separate bowl, combine flour, baking powder, baking soda, and salt.
  5. Fold the dry ingredients into the wet ingredients until just combined.
  6. Make the crumb topping by mixing flour, sugar, cinnamon, nutmeg, and cold butter until crumbly.
  7. Spread batter into the prepared pan and sprinkle the crumb topping evenly over the surface.
  8. Bake for 38–42 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 20 minutes before slicing and serving.

Notes

For the best texture, avoid overmixing the batter and allow the cake to cool before slicing. Store covered at room temperature for up to 4 days or freeze for up to 2 months.