Coffee Cake

It started with a mess on the counter and zero plans. I didn’t even mean to bake that day—I was just staring at the pantry, hoping it would magically hand me something sweet. You know those days? When you’re not really hungry, but your soul sort of is?

So I pulled out some flour, butter, sugar… and before I knew it, I was making coffee cake.

Not because someone asked for it, not because I needed it for a party or a post—just because I wanted something warm, soft, and a little nostalgic.

And oh wow, did it hit right.

The cake came out golden and fluffy, with that thick ribbon of cinnamon sugar winding right through the middle—like it was hiding a secret.

The crumb on top? Big, buttery chunks that crunched just enough before melting away.

It tasted like slow mornings. Like hugs. Like something your favorite aunt would bake and wrap in foil before you left her house.

This coffee cake recipe became one of those quiet heroes in my kitchen—simple ingredients, no stress, but so satisfying every single time.

If you’re in the mood to bake something that feels like it actually cares about you… this is it. Keep reading—I’m going to walk you through every step.

Table of Contents

Coffee Cake With Cinnamon Swirl & Crumb Topping

Ingredients

For the Cinnamon Swirl:

¼ cup brown sugar, packed
1 tablespoon ground cinnamon

For the Crumb Topping:

½ cup unsalted butter, melted
1 cup all-purpose flour
⅔ cup brown sugar, packed
1 teaspoon ground cinnamon
⅛ teaspoon salt

For the Cake Batter:

1 cup unsalted butter, softened (room temperature)
1 cup granulated sugar
½ cup brown sugar, packed
3 large eggs, room temperature
1 tablespoon vanilla extract
¾ cup plain yogurt or sour cream
¾ cup whole milk
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

Preheat your oven to 175°C (350°F). Grease and flour a 9×9 inch square pan or line it with parchment paper, leaving overhang on the sides for easy lifting.
In a small bowl, mix together the brown sugar and cinnamon. Set aside. This will be the swirl layer in the middle of your cake.
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until large crumbs form. Don’t overmix; you want chunky, sandy clumps. Place in the fridge to firm up while you make the batter.
In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy — about 3 minutes using a hand or stand mixer.
Add eggs one at a time, beating well after each. Scrape down the bowl. Add vanilla.
Mix in the yogurt (or sour cream) and milk until just combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
Pour half of the cake batter into the prepared pan and spread it evenly.
Sprinkle all of the cinnamon swirl mixture over the batter.
Gently spread the remaining cake batter over the cinnamon layer, smoothing it out with an offset spatula.
Evenly top with the crumb topping, breaking it into large, uneven chunks for that signature look.
Bake in the center of the oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown and crisp. If the top starts browning too quickly, tent loosely with foil after 40 minutes.
Allow the cake to cool in the pan for at least 30 minutes. Lift out using the parchment overhang or carefully slice directly from the pan. Best served slightly warm or at room temperature with a cup of tea or coffee.

Can I Make Coffee Cake Without Sour Cream Or Yogurt?

Yes, you can still make a soft and tasty coffee cake without using sour cream or yogurt. The key is to replace them with ingredients that give the same moisture and slight tang.

Buttermilk: Gives the same soft texture and slight tang.
Whole milk with a splash of lemon juice or vinegar: Let it sit for 5–10 minutes before using.
Cream cheese (softened): Use in small amounts mixed with milk for moisture.
Milk + a little oil: Helps to keep the cake moist, but without the tangy flavor.

How Do I Keep Coffee Cake Moist For Longer?

Keeping your coffee cake soft and fresh isn’t hard—you just need to store it right and avoid dryness.

Wrap tightly: Use plastic wrap or foil to cover the cake completely.
Store in an airtight container: Keeps air out and moisture in.
Keep it at room temperature: 2–3 days max if well wrapped.
Add a slice of bread to the container: It helps trap moisture and keeps the cake from drying.
Avoid the fridge: It can make the cake dry faster unless your kitchen is too hot.

What’s The Best Pan Size For Baking Coffee Cake?

Choosing the right pan helps your cake bake evenly and rise properly.

9×9 inch square pan: Most classic coffee cake recipes fit perfectly here.
9×13 inch rectangular pan: Great if you’re making a bigger batch or double recipe.
8-inch round pan: Good for small servings or if you want a round finish.
Loaf pan: Works well but may take longer to bake evenly.
Avoid very deep pans: Coffee cakes can sink or bake unevenly in deep pans.

Can I Make Coffee Cake With Cake Mix?

Yes, and it’s a great shortcut when you’re short on time. Just a few extra ingredients can turn boxed mix into something special.

Add cinnamon and brown sugar: Swirl into the batter for flavor.
Add sour cream or yogurt: Makes it soft and rich.
Make a crumb topping from scratch: Mix flour, sugar, cinnamon, and butter for a crunchy finish.
Use a yellow or vanilla cake mix: These work best for a traditional coffee cake flavor.

How Do I Make My Crumb Topping Crunchy And Not Soggy?

The right crumb topping makes a big difference—and yes, it can stay crisp if you follow a few simple steps.

Use cold butter: It creates chunky, crisp crumbs when baked.
Don’t overmix: Mix with a fork until it’s crumbly – not smooth.
Chill the topping before adding to the cake: Keeps the butter solid for a better texture.
Bake uncovered: Don’t cover with foil while baking or it’ll steam and soften the crumbs.
Avoid too much moisture in the batter: A wet base can make the topping soggy.

Why Did My Coffee Cake Sink In The Middle?

A sunken middle usually means something went wrong during mixing or baking—but it’s easy to fix once you know what caused it.

Common reasons your coffee cake sank:

Too much baking powder or soda: Cake rises too fast and then collapses.
Undercooked center: The outer edges bake first, but the inside stays raw.
Opened the oven door too early: Sudden drop in heat can make the center sink.
Overmixed batter: Traps too much air, making the cake unstable.

Tips to avoid sinking:

Follow exact measurements for leavening agents.
Don’t open the oven during the first 25–30 minutes.
Test with a toothpick before removing from oven.
Bake in the center rack for even heat.

What’s The Best Way To Store Leftover Coffee Cake?

If you want your cake to taste fresh the next day (or the day after), how you store it matters a lot.

Cool completely before wrapping: Traps less steam and avoids sogginess.
Wrap slices individually: Keeps each piece fresh longer.
Use airtight containers: Keeps the cake soft and stops it from drying out.
Room temperature is best for 2–3 days: Avoid hot or humid spots.
For longer storage, freeze the cake: Wrap tightly and keep frozen until needed.

Can I Freeze Coffee Cake?

Yes, you can freeze coffee cake and still enjoy it later with the same taste and texture.

Cool the cake fully before freezing: Traps less moisture.
Wrap tightly in plastic wrap, then in foil: Double wrapping helps avoid freezer burn.
Freeze whole or in slices: Sliced is easier for reheating small portions.
Use within 2 months: For the best flavor and texture.
To thaw: Let it sit at room temperature for a few hours or microwave a slice for 15–20 seconds.