Classic Coffee Cake
This classic coffee cake is tender, moist, and loaded with a sweet cinnamon streusel topping—perfect for cozy weekend mornings or brunch at home. Made with simple pantry ingredients and easily swapped with plant-based milk and yogurt, this easy homemade coffee cake delivers delicious bakery-style flavor. Serve warm with your favorite coffee or tea for a comforting breakfast treat that everyone will love.
What you'll need: 9×9-inch pan
Cake:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter, softened (or plant butter stick)
¾ cup granulated sugar
2 large eggs (room temp is best)
1 tsp vanilla extract
½ cup sour cream (or coconut yogurt)
½ cup milk of choice
Cinnamon Streusel Topping:
½ cup brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp cold butter, cubed
Optional: ½ cup chopped walnuts or pecans
How to make it:
Preheat oven to 350°F. Grease or line a 9×9 pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Mix in sour cream and milk until smooth.
Gently fold the dry ingredients into the wet just until combined. Don’t overmix.
Pour half the batter into the pan. Sprinkle half the streusel over the top. Add the remaining batter, then top with the rest of the streusel.
Bake 35–40 minutes until a toothpick in the center comes out clean. (Bake 40-45 minutes for an 8x8 pan.)
Cool 10-15 minutes, then slice and enjoy warm (or room temp).