Don’t let the name fool you: There’s no actual coffee in a classic coffee cake. The name comes from the quintessential accompaniment to this brunch staple, which is a steaming cup of coffee. This best-ever recipe is the one we turn to when we need a sweet treat to satisfy any time of day, all year long. Need an easy breakfast to serve guests? Craving a sweet afternoon pick-me-up? Looking for a simple, less decadent dessert? Coffee cake is always the answer.
Variations:
This foolproof recipe results in the perfect no-frills coffee cake, but there are plenty of ways that you can experiment with this staple breakfast. If you prefer your coffee cake in a Bundt pan, our tangy sour cream coffee cake is a great way to serve guests. Depending on the time of year, you can add in plenty of seasonal mix-ins: Serve our apple coffee cake in the fall and winter, and look to our blueberry coffee cake and raspberry cream cheese coffee cake once the weather starts to warm.
How to serve coffee cake:
This cake is obviously amazing served alongside your favorite cup of coffee and a bowl of fresh fruit, but if you want to make this more of a complete breakfast, add some creamy scrambled eggs and crispy bacon to your plate. Coffee cake goes beyond breakfast and brunch: Enjoy it as a midday snack, or with an espresso martini for the perfect after-dinner treat.
Storage, make ahead & freezing:
If you have any leftovers (or want to make this cake ahead of time), store them in an airtight container—or cover your pan in storage wrap—at room temperature for up to 3 days. If you want to freeze this cake (for up to 2 weeks), let it cool completely before wrapping in a layer of plastic and foil. When you’re ready to serve, let it come to room temperature before enjoying.
Made this recipe? Let us know how it went in the comments below!
Don’t let the name fool you: There’s no actual coffee in a classic coffee cake. The name comes from the quintessential accompaniment to this brunch staple, which is a steaming cup of coffee. This best-ever recipe is the one we turn to when we need a sweet treat to satisfy any time of day, all year long. Need an easy breakfast to serve guests? Craving a sweet afternoon pick-me-up? Looking for a simple, less decadent dessert? Coffee cake is always the answer.
Variations:
This foolproof recipe results in the perfect no-frills coffee cake, but there are plenty of ways that you can experiment with this staple breakfast. If you prefer your coffee cake in a Bundt pan, our tangy sour cream coffee cake is a great way to serve guests. Depending on the time of year, you can add in plenty of seasonal mix-ins: Serve our apple coffee cake in the fall and winter, and look to our blueberry coffee cake and raspberry cream cheese coffee cake once the weather starts to warm.
How to serve coffee cake:
This cake is obviously amazing served alongside your favorite cup of coffee and a bowl of fresh fruit, but if you want to make this more of a complete breakfast, add some creamy scrambled eggs and crispy bacon to your plate. Coffee cake goes beyond breakfast and brunch: Enjoy it as a midday snack, or with an espresso martini for the perfect after-dinner treat.
Storage, make ahead & freezing:
If you have any leftovers (or want to make this cake ahead of time), store them in an airtight container—or cover your pan in storage wrap—at room temperature for up to 3 days. If you want to freeze this cake (for up to 2 weeks), let it cool completely before wrapping in a layer of plastic and foil. When you’re ready to serve, let it come to room temperature before enjoying.
Made this recipe? Let us know how it went in the comments below!
- Yields:
-
12
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 20 mins
- Cal/Serv:
- 578
Directions
-
Batter
- Step 1
Preheat oven to 350° and line a 13″ x 9″ pan with parchment. In a large bowl, using a handheld mixer on medium-high speed, beat granulated sugar, butter, and brown sugar until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to blend after each addition, then beat in sour cream and vanilla until just combined.
- Step 2In another large bowl, whisk flour, cornstarch, baking powder, baking soda, and salt until combined. Slowly add dry ingredients to egg mixture and beat on medium-low speed until just incorporated.
- Step 1
-
Streusel & Assembly
- Step 1In a medium bowl, whisk brown sugar, flour, butter, cinnamon, nutmeg, and salt until combined.
- Step 2Add half of batter to prepared pan; spread in an even layer. Top with half of streusel, then add remaining batter and spread to edges of pan. Top with remaining streusel.
- Step 3Bake coffee cake until a tester inserted into the center comes out clean, 50 to 55 minutes. Transfer pan to a wire rack and let cool slightly.
PHOTO: ROCKY LUTEN; FOOD STYLING: MAKINZE GORE
