Party Food

Coffee Cake

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Coffee cake is one of those classic recipes that everyone should have in their collection. It’s the perfect all-occasion treat that requires little time and no cake decorating abilities. It’s the perfect choice for easy entertaining – from brunch to an afternoon coffee!

crumb coffee cake recipe


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This recipe is so incredibly easy that it was made from start to finish by my five-year old. If you’re looking for more recipes that you can make with your kids (or grandkids), I share kid-made recipes every week over on my site, some favourites are our kid-made strawberry tarts and this insane honey layer cake.

No matter who’s making it, this cake is incredibly moist without being too crumbly or soft. That delicious brown sugar-cinnamon crumble and vanilla drizzle are essential for any coffee cake (at least in my kitchen) and they couldn’t be easier to make! So what are you waiting for? Print of the recipe below and you’ll be nipping into a delicious coffee cake in less than an hour!

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How to Make a Sour Cream Coffee Cake

First, gather your ingredients:

  • For the crumble:

Preheat the oven to 350F

In a large bowl, stir 2 cups flour, baking powder and baking soda until blended. Set aside.

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Beat granulated sugar, softened butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.

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In a separate bowl, combine 2 Tablespoons flour, cold butter, brown sugar and cinnamon.

Pour half of the cake batter into a prepared pan – we used a loaf pan but a bundt pan for ease would be more traditional.

Spoon half of the brown sugar-cinnamon crumble overtop of the cake batter, and then repeat. You will have two alternating layers of cake batter-crumble.

Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

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For the Icing Drizzle:

Completely optional, but this drizzle just puts the whole cake over the top.

To make, combine:

  • 1/2 cup confectioners’ sugar
  • 1/2 tablespoon whole milk
  • 1/2 teaspoon vanilla extract

Wait until the coffee cake has mostly cooled (or completely cooled) before drizzling overtop. You can use a piping bag or a spoon – I kind of think the imperfection is part of the charm in comfort foods like coffee cake, and fussing with a piping bag feels out of place with this recipe.

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Grab your free printable version of our Coffee Cake Recipe here:

Print

Sour Cream Coffee Cake


  • Author:

Ingredients

  • 2 cups flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon baking soda
  • 1-1/2 cups granulated sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup Sour Cream

!For the crumble

  • 2 Tablespoons flour
  • 4 Tablespoons cold butter
  • 1/3 cup packed brown sugar
  • 1-1/2 tsp. ground cinnamon

!For the Vanilla Icing Drizzle

  • 1/2 cup confectioners’ sugar
  • 1/2 tablespoon whole milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350F
  2. In a large bowl, stir 2 cups flour, baking powder and baking soda until blended. Set aside.
  3. Beat granulated sugar, softened butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
  4. In a separate bowl, combine 2 Tablespoons flour, cold butter, brown sugar and cinnamon.
  5. Pour half of the cake batter into a prepared pan – we used a loaf pan but a bundt pan for ease would be more traditional.
  6. Spoon half of the brown sugar-cinnamon crumble overtop of the cake batter, and then repeat. You will have two alternating layers of cake batter-crumble.
  7. Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  8. Wait until the coffee cake has mostly cooled (or completely cooled) before drizzling overtop. You can use a piping bag or a spoon – I kind of think the imperfection is part of the charm in comfort foods like coffee cake, and fussing with a piping bag feels out of place with this recipe.

Nutrition

  • Calories: 4892
  • Sugar: 438
  • Sodium: 1019
  • Fat: 242
  • Saturated Fat: 147
  • Unsaturated Fat: 75
  • Trans Fat: 7
  • Carbohydrates: 649
  • Protein: 47
  • Cholesterol: 980

coffee cake recipe (1)

Start your morning off with a great breakfast and these supplies gathered by the Spaceships and Laser Beams team.

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Check out more great breakfast ideas.

Plus, check out 17 Kid Approved Breakfast Ideas You’ll Also Love

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