This coffee cake recipe is delicious for breakfast or brunch. It’s moist and fluffy, with a cinnamon swirl in the middle and a buttery crumble on top.
This coffee cake recipe is based on my grandmother’s. Her classic coffee cake was one of my favorite foods growing up. It’s moist, fluffy, rich, and buttery, and it has a delicious swirl of brown sugar and cinnamon in the middle. I’ve never paired it with a cup of coffee before, but after tasting many slices of this version with coffee and tea, I can attest that it will be a perfect companion for your hot beverage of choice.
In testing this cinnamon coffee cake, I made only a few small changes to my grandmother’s recipe (which–fun fact!–my mom still has her handwritten note cards with). She made a sour cream coffee cake, but since I don’t often have sour cream on hand, I subbed whole milk Greek yogurt, and it worked like a charm. The second change I made was the addition of a crumb topping. It’s crunchy, sweet, and buttery, and it makes this already delicious cake even better. Hope you enjoy!
Coffee Cake Recipe Ingredients
Here’s what you need to make this coffee cake recipe:
- All-purpose flour – Scoop and level it to avoid over-packing your measuring cup.
- Baking powder, baking soda, and eggs – They help the coffee cake rise.
- Unsalted butter – It adds richness and delicious flavor to the butter. Allow it to soften at room temperature before you start baking.
- Cane sugar – For sweetness.
- Vanilla extract – For warm depth of flavor.
- Greek yogurt – Whole milk, please! It adds a subtle tang to this cinnamon coffee cake and gives it a wonderfully soft crumb.
- And sea salt – To make all the flavors pop!
For the cinnamon-sugar filling, you will need a little extra cane sugar along with the brown sugar and cinnamon. And for crumble topping, you’ll need extra flour, more cane sugar, brown sugar, cinnamon, and softened butter to make a sweet, buttery, crunchy crumb. Let’s bake!
Find the complete recipe with measurements below.
How to Make Cinnamon Coffee Cake
You can find the complete coffee cake recipe at the bottom of this post, but here’s a quick overview of how it goes:
Start by making the cinnamon-sugar filling and streusel topping. I like to make these ingredients side by side in separate bowls. They use the same amount of brown sugar, cane sugar, and cinnamon, so I measure those ingredients first and mix them together. Then, I mix the flour for the crumble topping in a bowl and work it into the butter until the mixture is crumbly. Do not over-mix, or it will become a paste!
Next, make the cake batter. Combine the dry ingredients in a large bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter. Add the sugar and mix to combine before adding the eggs one at a time and beating well after each addition. Mix in the vanilla.
At this point, alternately mix in the dry ingredients and the Greek yogurt, starting and ending with the dry ingredients. I like to add a quarter of the dry ingredients and mix, then add a third of the Greek yogurt and mix, and so on. Once you add all the flour mixture and the yogurt, the batter will be thick and fluffy.
Then, assemble the coffee cake. Spread half of the batter in a greased 9×13-inch baking dish.
Sprinkle the cinnamon-sugar filling evenly over the top, and dollop in the remaining batter. Use a spatula to smooth it into an even layer. It will be thick. that’s ok!
Sprinkle coffee cake with crumb topping…
…and bake at 350°F until a toothpick inserted comes out clean. Allow to cool slightly before slicing and serving.
Easy Coffee Cake Delivery Tips
A slice of this cinnamon coffee cake is great on its own, served with coffee or tea for breakfast or an afternoon treat. Cake is also a wonderful addition to a weekend or holiday brunch. Pair it with something delicious, like a frittata o fried eggs, and fresh fruit. Find more of our favorite brunch recipes here!
This coffee cake recipe is best the day it is baked, but leftovers keep well for up to 2 days. Store them in an airtight container at room temperature. For longer storage, wrap the slices in aluminum foil or plastic wrap, and freeze them for up to 3 months. Allow them to thaw at room temperature. Enjoy!
More Favorite Brunch Recipes
If you love this cinnamon coffee cake recipe, try one of these delicious brunch recipes next:
Serving 15 until 18
This easy coffee cake recipe is delicious for breakfast, brunch, or an afternoon treat! It’s moist and fluffy, with a cinnamon swirl in the middle and a buttery crumble on top. Serve this crumb cake with coffee or tea.
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- ⅔ cup all-purpose flour, scooped and flattened
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- 5 spoon unsalted butter, at room temperature
For the Cake
- 2½ cups plus 2 tablespoons all-purpose flour, scooped and flattened
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- ¾ teaspoon sea salt
- ¾ cup unsalted butter, at room temperature
- 1½ cups cane sugar
- 3 large eggs
- 1½ teaspoon vanilla extract
- 1½ cups whole milk Greek yogurt
Preheat oven to 350°F and grease a 9×13-inch baking dish.
Make the filling: In a small bowl, mix brown sugar, cane sugar, and cinnamon. Set aside.
Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, cane sugar, and cinnamon. Add the butter and use a spatula to combine. Mix until there is no dry flour left and the mixture is crumbly. Do not overmix. Set aside.
Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, or using an electric mixer, cream the butter. Add sugar and mix to combine. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add a quarter of the dry ingredients and mix, then add a third of the yogurt and mix. Repeat until you have added all the yogurt and dry ingredients, ending with the dry ingredients.
Spread half of the batter evenly in the bottom of the prepared pan. Sprinkle with filling. Spoon the remaining batter over the filling and use a spatula or knife to carefully spread it into an even layer. Sprinkle the crumble topping on top.
Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.