Butterscotch Coffee Cake: The Perfect Sweet Treat for the Family

Is there anything better than the smell of coffee cake baking on a weekend morning?

This Butterscotch Coffee Cake is pure magic.

It’s sweet, buttery, and has a rich, caramel-like butterscotch flavor that pairs perfectly with a hot cup of coffee or a glass of milk for the kids.

My family absolutely loves this recipe—it’s the kind of treat that makes everyone gather around the kitchen, forks ready before it’s even cool!

Whether you’re baking it for a lazy Sunday breakfast or a cozy afternoon snack, this coffee cake is a warm hug in dessert form.

Plus, it’s super easy to whip up, even if you’ve got little ones running around!

So, let’s get started, and by the end of this, your kitchen is going to smell amazing!

What You’ll Need

Ingredients:

For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Butterscotch Topping:
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup unsalted butter, cold and cubed

Pro Tips

Don’t skip the sour cream! It keeps the cake moist and gives it a slight tang that balances the sweetness.
Use cold butter for the crumb topping. This helps create that crumbly, bakery-style topping we all love.
Cool the butterscotch topping slightly before drizzling. This helps it set perfectly on top of the cake.
Let the kids help! They’ll love mixing the crumb topping with their fingers. Just make sure their hands are clean first!
Check for doneness with a toothpick. If it comes out clean, you’re good to go!

Tools You’ll Need

9-inch round cake pan
Large mixing bowl
Hand mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons

Substitutions and Variations

No sour cream? Use plain Greek yogurt instead!
Want extra flavor? Add ½ teaspoon of almond extract to the batter.
Love nuts? Sprinkle chopped pecans or walnuts on top of the crumb layer for a nutty crunch.
Gluten-free version? Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Make-Ahead Tips

You can make the crumb topping and butterscotch sauce a day ahead. Just store them in the fridge and assemble when ready to bake.
The entire cake can be baked the night before—just store it covered at room temperature and drizzle the butterscotch sauce right before serving.

Instructions

1.Preheat and Prep:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2.Make the Crumb Topping:

In a bowl, mix flour, brown sugar, cinnamon, and salt. Add cold cubed butter and use your fingers or a fork to crumble it into a sandy texture. Set aside.

3.Mix the Cake Batter:

In a large bowl, cream together the butter and brown sugar until fluffy. Beat in the eggs one at a time, then mix in the vanilla. Add the sour cream and mix until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then gradually mix it into the wet ingredients.

4.Assemble the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the crumb topping evenly over the batter.

6.Make the Butterscotch Topping:

In a small saucepan, melt butter and brown sugar together over medium heat. Stir in heavy cream and vanilla, then cook for 2–3 minutes until smooth and slightly thickened.

7.Drizzle and Serve:

Once the cake is cool, drizzle the butterscotch topping generously over the crumb layer. Slice and serve!

Leftovers and Storage

Store leftovers covered at room temperature for up to 2 days. For longer storage, refrigerate for up to a week, but bring it to room temperature before serving.
You can also freeze the cake (without the butterscotch topping) for up to 3 months. Just wrap it tightly in plastic wrap and foil.