Streusel Coffee Cake Recipe

4.84 from 6 votes
JUMP TO RECIPE

This is the best coffee cake recipe with a cinnamon filling, delicious streusel topping, and the cake has the softest and most tender crumb. You will love this easy coffee cake – it’s perfect for breakfast, brunch, or as a snack cake.

Pin it now to save for later

Pin Recipe
One piece of streusel coffee cake on a plate

We all need some classic go-to recipes on hand, and this streusel coffee cake recipe is definitely one of them. I have made it countless times for all kinds of occasions, and it never disappoints!

I’ve often been told it’s even better than the Starbucks coffee cake recipe – it’s that good!

Why You’ll Love My Coffee Cake Recipe

  • First, it’s easy. Like really easy! There are three parts: a filling, a topping, and the cake, but each component uses a lot of the same ingredients, so you don’t need a lot to make it.
  • It’s an old-fashioned coffee cake – no crazy bells and whistles, just a simple amazing cake with a streusel topping and cinnamon filling baked inside.
  • It keeps well at room temperature, and it’s freezer-friendly, too!

What is Coffee Cake?

Although some coffee cakes are flavored with coffee, the type of coffee cake popular in the US (like what I’m sharing today) is not made with coffee. Instead, the name refers to the fact that a slice of this sweet cake goes perfectly with a cup of coffee.

Sometimes it’s referred to as a crumb cake, too, depending on the type of topping. You can serve it pretty much any time of day – breakfast, brunch, afternoon snack, or even for dessert.

Overhead shot of streusel coffee cake in pan with one slice on a plate next to a cup of coffee

Easy Coffee Cake Ingredients

Brown sugar

All-purpose flour

Ground cinnamon

Melted unsalted butter

Baking powder

Salt

Granulated sugar

Large eggs

Vanilla extract

Milk

images showing how to make coffee cake

How to Make Homemade Coffee Cake

First we’ll assemble the filling and topping and dry ingredients:

  1. Filling: Make the cinnamon filling by whisking brown, sugar, flour, and cinnamon in a small bowl. Set the filling aside.
  2. To make the streusel topping, use a fork to mix melted butter, flour, brown sugar, and cinnamon in a bowl.
  3. The mixture will look like wet sand. Set it aside while you make the batter.
  4. Dry Ingredients: In a small bowl, whisk flour, baking powder, and salt.
images showing how to make coffee cake

Then, make the cake batter:

  1. Stir or beat melted butter with the granulated sugar at medium speed in a separate large bowl with an electric mixer.
  2. Then mix in the egg and vanilla.
  3. Next, stir in the milk.
  4. Then add the flour mixture. Mix until just combined.
Side view of streusel coffee cake in a clear baking dish

Layering Coffee Cake in Pan

  1. Spread half of the cake batter in a prepared 9×13″ baking pan.
  2. Sprinkle the cinnamon filling over the top.
  3. Add the rest of the batter to the pan and top it with the streusel.
  4. Bake the crumble cake for 30 to 35 minutes at 375°F or until a toothpick comes out clean. For the cleanest slices, let the cake cool completely before slicing it. If you don’t mind them a little messy, you can slice and serve it warm. 
One piece of streusel coffee cake on a plate with corner piece missing

Pro Tips

  • For the best coffee cake, it’s important to measure the flour accurately. Ideally, you should measure it with a kitchen scale, but I have also included the cup measurements. If you use cups, lightly spoon the flour into the cup and then level it off with a dinner knife. Don’t scoop the flour or pack it into the cup.
  •  I also recommend using room-temperature eggs because cold eggs are harder to mix into the batter.
  • You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you’re using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.
  • If you want a crunchy streusel topping, you can add some chopped pecans. You can also mix them into the batter if you want a nutty texture in your cake.
  • Don’t over mix your cake batter – stir it just until it’s all moistened.
  • Don’t over bake the cake – it’s done when a toothpick comes out clean.

How to store coffee cake

Store this loosely covered on the counter for up to 3 days. You can also freeze it whole or in slices.

Overhead shot of streusel coffee cake in baking pan with corner piece missing

FAQ

Does coffee cake have coffee in it? 

Not necessarily! Here in the US, coffee cake refers to a type of cake that goes well with a cup of coffee. It usually has a streusel topping or crumb topping and is often flavored with cinnamon. 

Can I substitute butter with vegetable oil in a coffee cake? 

You can use the same amount of oil for the butter in the cake, but you need to use butter for the topping.

What is a coffee cake pan? 

You don’t need a special pan for this coffee cake recipe. A 9×13″ baking pan works fine.

How do you keep coffee cake moist? 

The best way to make a moist coffee cake is to accurately measure the flour, use butter in the batter, use regular milk instead of nonfat, and not overbake the cake.

Can you freeze it? 

Yes, you can freeze it. First, cool the cake completely and then slice and freeze the slices for up to one month.

Is this better than Starbucks coffee cake? 

Yes, it is definitely better than Starbucks!

Add this easy coffee cake to your recipe collection, and I know you’ll turn to it again and again. It’s perfect all year for so many occasions. I hope you love it as much as I do!

More Breakfast Recipes You’ll Enjoy

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Streusel Coffee Cake Recipe

This Streusel Coffee Cake is the best coffee cake recipe with a cinnamon filling, delicious streusel topping, and the cake has the softest and most tender crumb.
4.84 from 6 votes
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Yield 16 servings
Serving Size 1 serving

Ingredients

Cinnamon Filling:

  • cup (134g) packed brown sugar
  • ¼ cup (31g) all-purpose flour
  • 2 teaspoons ground cinnamon

Streusel Topping:

  • ¼ cup (57g) unsalted butter, melted
  • ¼ cup (31g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • 2 teaspoons ground cinnamon

Cake:

  • 3 cups (372g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup (113g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (237ml) milk

Instructions

  • Preheat oven to 375°F. Spray a 9×13 pan with nonstick cooking.
  • Whisk cinnamon filling ingredients in a small bowl. Set aside.
  • Place streusel ingredients in a medium bowl and stir with a fork until combined (will look like wet sand). Set aside.
  • Whisk flour, baking powder, and salt in a small bowl. Set aside.
  • Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. Mixture will be grainy. Mix in egg and vanilla. Stir in milk, then stir in flour mixture until just mixed.
  • Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
  • Bake for 30-35 minutes, or until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.

Recipe Notes

  • You can substitute vegetable oil for the butter in the cake batter but I do not recommend it in the topping.
  • You can also mix the cake by hand with a whisk.
  • I recommend using room temperature eggs if you remember to take them out of the refrigerator.
  • You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you’re using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.

Nutrition Information

Serving: 1serving | Calories: 355kcal | Carbohydrates: 64g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 169mg | Potassium: 169mg | Fiber: 1g | Sugar: 42g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Breakfast, Dessert
Cuisine American
Keyword breakfast, coffee cake, streusel topping, sweet breakfast
Close up shot of one piece of streusel coffee cake on a white plate

Streusel Coffee Cake is not only delicious, but it’s very easy to make! This is one of those recipes that you will make over and over – it’s a classic coffee cake that can’t be beat!

Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
sample postsample postsample post

This post may contain affiliate links. For more information, read my disclosure policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




10 CommentsLeave a comment or review

  1. Absolutely delicious and so easy to make! it was better than expected. it was a fan favorite for my family and friends. looking forward to baking it again!

  2. This is, by far, the BEST coffee cake I have ever made. I have been trying for years to find the perfect coffee cake, and now my search has ended. THIS IS IT!! My family had to be up very early one Saturday morning to drive to a sporting event a couple hours away. Friday night I made this and it ended up being the perfect thing to have for breakfast once the kids were fully awake. Complete hit! We all loved it! So did everyone else we shared it with. This has become my go to coffee cake recipe!

  3. Just made this recipe this morning and it was SO delicious! Very easy to make and filled with a lot of great flavor. Will definitely be making this again soon!

  4. This was so much easier than I ever could have imagined. And really tasty too. Much more moist than any other coffee cake I’ve ever had. Can’t wait to make it for holiday brunches!!!

  5. I absolutely love this recipe! It only uses basic ingredients that I always have around the house (which is a HUGE plus for me). It was super easy to make. I enjoyed the middle layer of cinnamon, and the top layer was divine. My husband loved it and asked when we could have it again. I plan to share the recipe with my mom.

  6. How can you call this a coffee cake when there is no coffee in it????

    Just joking 😉 This looks amazing, I plan on trying it out this week! Thank you for another amazing recipe!

      1. I made it yesterday – it was very easy compared to the sophisticated appearance! We had 12 guests for supper and I served this for dessert together with some fruit, and it got raving reviews. Definitely to make again!