This one’s for the slow mornings, the second cup of coffee, and the moment you realize the house smells like cinnamon and joy.
The texture is just right—moist and soft inside, sweet swirl in the middle, and a crunchy topping that melts in your mouth.
This updated version fixes thick batter issues and walks you through each step with easy tips and visuals. Let’s bake!
🕒 Time & Servings
- Makes: 9 servings
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Total Time: ~55 minutes
Why I Love This Recipe
This cake has been with me through cozy weekends, last-minute brunches, and those moments when I just wanted something home-baked without a fuss. Here’s why I keep making it:
It’s even better the next day (hello, meal prep win).
It uses simple ingredients you probably already have.
It has the perfect texture—not dry, not soggy, just buttery and tender.
You get a sweet cinnamon layer in the middle of every bite.
What You’ll Need
For the Cake
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp whole milk
For the Cinnamon Filling
- ½ cup packed brown sugar
- 1 ½ tsp ground cinnamon
For the Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Pro Tips
- Room-Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temp. This ensures the batter mixes up super smooth!
- Don’t Skip the Sour Cream: It’s the secret to keeping the cake extra moist and tender.
- Use Your Hands for the Streusel: Mixing the butter into the topping with your fingers gives you that perfect crumbly texture.
- Layer It Right: Spread the cinnamon filling evenly so every bite has that cozy swirl.
- Bake Until Golden: Check for doneness by inserting a toothpick in the center. If it comes out clean, you’re good to go!
Tools You’ll Need
- Mixing bowls (2-3)
- Measuring cups and spoons
- Hand or stand mixer
- 9-inch square or round baking pan
- Spatula
- Toothpick
Substitutions and Variations
- No sour cream? You can swap in plain Greek yogurt.
- Brown sugar out of stock? Use granulated sugar with a teaspoon of molasses for a similar flavor.
- Want nuts? Add 1/4 cup chopped pecans or walnuts to the streusel topping for extra crunch.
- Make it gluten-free: Use a 1:1 gluten-free baking flour.
Make-Ahead Tips
This coffee cake stays moist for 1-2 days, so you can bake it the night before and reheat slices in the microwave for 10-15 seconds to make them taste fresh out of the oven. You can also freeze it (unfrosted) for up to 2 months and thaw at room temperature.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease your 9-inch pan with butter or nonstick spray.
2. Mix the Dry Ingredients
In a bowl, whisk together:
- ¼ tsp salt
- 2 cups flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
3. Cream the Butter and Sugar
In a large bowl, beat:
- ½ cup softened butter
- 1 cup granulated sugar
Beat for 3–4 minutes until it’s pale and fluffy. If it looks gritty or flat, your butter may be too cold.
4. Add Eggs, Vanilla, and Sour Cream
Mix in one egg at a time. Then add:
- 1 tsp vanilla extract
- 1 cup sour cream
Beat until it’s creamy and smooth.
5. Add Dry Mix and Milk
Gradually add the dry ingredients. Stir gently until just combined. Add 2 tbsp whole milk then mix until the batter is thick, but smooth and spreadable.
6. Make the Cinnamon Filling
In a small bowl, mix:
- ½ cup brown sugar
- 1 ½ tsp cinnamon
7. Assemble the Cake
- Spread half the batter into the pan.
- Sprinkle cinnamon filling evenly.
- Spread remaining batter gently over top.
- Sprinkle all the streusel topping.
8. Make the Streusel Topping
In another bowl, mix together:
- ⅓ cup flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ cup cold, cubed butter
Use your fingers or a fork to blend until crumbly.
9. Bake
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before slicing.
🍴 What to Serve It With
- A warm cup of coffee or chai
- Iced latte or matcha
- A scoop of Greek yogurt or whipped cream
- A fruit salad or fresh berries
🔄 Substitutions & Variations
- No sour cream? Use plain Greek yogurt.
- Add chopped walnuts or pecans to the streusel.
- Make it gluten-free: Use a 1:1 gluten-free baking flour.
- Add a drizzle of glaze: Mix powdered sugar + milk + vanilla.
🍱 Leftovers & Storage
- Room Temp: Airtight container, 3 days
- Fridge: Up to 1 week
- Freezer: Wrap slices individually and freeze up to 2 months
❌ Common Mistakes to Avoid
- Cold butter = hard to cream → let it soften fully.
- Overmixing = dense cake → stir gently once flour is added.
- Batter too thick? → Add 1–2 tbsp milk. It should be thick but spoonable.
- Not baking long enough → Do the toothpick test!
🍽 Meal Plan Ideas
- Weekend brunch
- Mid-morning snack
- Pack in lunchboxes
- Serve as a dessert with whipped cream
💬 FAQ
Can I bake it in a round pan?
Yes! A 9-inch round pan works great.
What if my batter is too thick?
Add 1–2 tbsp of milk. Coffee cake batter should be thick, but spreadable.
Can I make it ahead?
Yes! Bake the night before, cover it, and enjoy the next day.
Can I freeze it?
Definitely. Slice and wrap individually for quick, cozy snacks.
🔢 Macros per Serving (1/9 of cake)
- Calories: 360
- Fat: 18g
- Carbs: 45g
- Sugar: 24g
- Protein: 5g
- Fiber: 1g
Now It’s Your Turn to Bake 🍰
I hope this updated version helps you make the perfect, fluffy coffee cake without the stress of battling stiff batter. Let me know in the comments how it turns out or if you have questions along the way. Your kitchen is going to smell amazing.
Happy baking! ☕💛
