Classic Homemade Coffee Cake Recipe
User Reviews
5
Classic Homemade Coffee Cake Recipe
Description
The Classic Homemade Coffee Cake Recipe combines a rich batter made from butter, sugar, eggs, and milk with a filling of cinnamon, brown sugar, and flour. The cake is built in layers, alternating batter and filling, then topped with a cinnamon streusel made by cutting butter into a mixture of flour, brown sugar, cinnamon, and salt. This streusel bakes into a sweet, crunchy topping that enhances the soft interior.
The batter is creamed until light and fluffy, producing a tender crumb. The cinnamon filling adds a spiced sweetness within the cake, while the streusel contributes textural contrast. Baking at 350°F ensures the cake cooks evenly with a golden top. It's a classic recipe suited for serving at breakfast, brunch, or as a snack with hot beverages.
This cake stores well at room temperature for up to three days and can be refrigerated or frozen for longer storage. Reheating in the oven or microwave restores softness. The recipe accommodates both stand mixers and hand beaters for creaming. Using softened butter is important for the best structure and rise.
Ingredients
For the Filling Layer:
- 1 cup light brown sugar packed
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
For the Streusel:
- 1 butter unsalted, stick
- 3/4 cup all-purpose flour
- 1 1/2 cups light brown sugar packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt sea salt
For the Cake Batter:
- 2 unsalted butter sticks (units not specified
- 1 1/4 cups sugar
- 1 tablespoon vanilla
- 5 egg large
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups milk whole
Instructions
- Preheat the oven to 350°.
- Filling Layer: Combine all ingredients together in a bowl until combined and no visible chunks.
- Streusel: Add the ingredient to a large bowl using a pastry knife cut the butter into the flour, brown sugar, and cinnamon until the butter is about the size of small little balls about a ¼” in diameter to make a streusel. It’s ok if there are some bigger and some smaller. Set aside.
- Coffee Cake Batter: Next, cream the butter in a stand mixer with the paddle attachment on high speed for about 5-7 minutes or until light and fluffy.
- Add in the sugar and cream for 3 to 4 minutes on medium-high speed.
- Pour in the vanilla and then add in 1 egg at a time until they are completely mixed in. Stop and scrape the bowl before going to the next step.
- While everything is mixing, whisk together the flour, salt, and baking powder in a separate medium size bowl. Set aside.
- Turn the speed to low and add in half of the flour mixture to the stand mixer and mix.
- Next, slowly pour in all the milk until combined.
- Add the remaining flour and mix until everything is completely mixed in. Stop and scrape the mixture and then continue mixing on low speed for further 1 to 2 minutes.
- Transfer ½ of the cake batter to a 13x9 casserole dish that’s been sprayed with non-stick spray and evenly spread it out using a spatula until flat.
- Evenly sprinkle the middle layer filling over top of the batter in the pan and gently press down to flatten and smooth out.
- Add the remaining cake batter on top of the streusel and gently spread it out completely covering the streusel.
- Finish by sprinkling on the streusel covering the cake batter completely and then bake at 350° for about 50-55 minutes or until it is firm in the center or reaches 190° to 195° internally in the center of the cake.
- Cool on a rack slightly before slicing and serving.
Notes
- You can prepare this coffee cake up to one day in advance to save time.
- Reheat slices in the oven at 325°F for 5-7 minutes or warm individual servings in the microwave.
- Store the cake covered at room temperature for up to 3 days, refrigerate for up to 6 days, or freeze for as long as 3 months.
- Softened butter is essential for creaming properly; use a stand mixer or hand beaters for best results.
- The streusel topping can be made by cutting butter into the dry ingredients with a pastry knife or pulsing in a food processor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 106g | 35% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 296mg | 12% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 67g | 134% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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