Coffee Cake Recipe – Love and Lemons5 min read
This coffee cake recipe is a delicious treat for breakfast or brunch. It’s moist and tender, with a cinnamon swirl in the middle and buttery crumble on top.
This coffee cake recipe is based on my grandmother’s. Her classic coffee cake was one of my favorite treats when I was growing up. It was moist, tender, rich, and buttery, and it had a delicious swirl of brown sugar and cinnamon through the middle. I didn’t pair it with a cup of coffee back then, but after enjoying many slices of this version with both coffee and tea, I can attest that it’ll be a perfect companion for your hot beverage of choice.
In testing this cinnamon coffee cake, I only made a few small changes to my grandmother’s recipe (which–fun fact!–my mom still has on a handwritten note card). She made a sour cream coffee cake, but because I don’t often have sour cream on hand, I subbed in whole milk Greek yogurt, and it worked like a charm. The second change I made was adding a crumb topping. It’s crisp, sweet, and buttery, and it makes this already scrumptious cake even better. I hope you enjoy it!
Coffee Cake Recipe Ingredients
Here’s what you’ll need to make this coffee cake recipe:
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder, baking soda, and eggs – They help the coffee cake rise.
- Unsalted butter – It adds richness and delicious buttery flavor. Allow it to soften to room temperature before you start to bake.
- 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 an amazing tender crumb.
- And sea salt – To make all the flavors pop!
For the cinnamon-sugar filling, you’ll need a little extra cane sugar along with brown sugar and cinnamon. And for the crumble topping, you’ll need some extra flour, more cane sugar, brown sugar, cinnamon, and softened butter to create those sweet, buttery, crispy crumbs. 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 components 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 stir them together. Then, I mix the flour for the crumble topping into one bowl and work in the butter until the mixture is crumbly. Don’t over-mix, or it will become a paste!
Next, make the cake batter. Whisk together the dry ingredients in a large bowl and set them 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, you’ll 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 of the flour mixture and the yogurt, the batter will be thick and fluffy.
Then, assemble the coffee cake. Spread half the batter in a greased 9×13-inch baking dish.
Sprinkle the cinnamon-sugar filling evenly on top, and dollop on the remaining batter. Use a spatula to smooth it into an even layer. It will be thick. That’s ok!
Sprinkle the coffee cake with the 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 Serving Suggestions
A slice of this cinnamon coffee cake is great on its own, served with coffee or tea for breakfast or an afternoon treat. The cake is also a fantastic addition to a weekend or holiday brunch. Pair it with something savory, like a frittata or scrambled eggs, and fresh fruit. Find more of our favorite brunch recipes here!
This coffee cake recipe is best on the day on it’s baked, but leftovers keep well for up to 2 days. Store them in an airtight container at room temperature. For longer storage, wrap 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:
Serves 15 to 18
This easy coffee cake recipe is delicious for breakfast, brunch, or an afternoon treat! It’s moist and tender, with a cinnamon swirl through 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, spooned and leveled
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter, at room temperature
For The Cake
- 2½ cups plus 2 tablespoons all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon sea salt
- ¾ cup unsalted butter, at room temperature
- 1½ cups cane sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups whole milk Greek yogurt
Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Make the filling: In a small bowl, mix together the brown sugar, cane sugar, and cinnamon. Set aside.
Make the crumble topping: In a medium bowl, mix 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 remaining and the mixture is crumbly. Don’t 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.
Evenly spread half the batter at the bottom of the prepared pan. Sprinkle with the filling. Dollop the remaining batter in spoonfuls across the top of 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.