If you’re looking for a comforting, from-scratch treat with your coffee or tea, this Classic Coffee Cake checks all the boxes. Combining a moist and tender vanilla cake with a rich cinnamon streusel, both swirled in and sprinkled on top, it’s a bakery-worthy delight made right in your kitchen.

• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 9

Why You’ll Love This Recipe

• Simple ingredients you probably have on hand.
• Dual-layered streusel for extra texture and flavor.
• Moist and tender crumb every time.
• Perfectly pairs with a hot beverage for a cozy experience.

Ingredients

• ¾ cup soft light brown sugar: Adds depth and moisture to the streusel. If unavailable, dark brown sugar can be used.
• 1 cup all purpose flour: Forms the base of the streusel, giving it structure.
• 2 tsps ground cinnamon: Provides that classic warm spice. Nutmeg could be added for more complexity.
• 6 tbsp melted unsalted butter: Combines the streusel ingredients together, creating a crumbly texture.
• 1½ cups all purpose flour: Serves as the foundation for the cake batter.
• ¼ cup cornstarch: Softens the cake texture. Can be omitted if unavailable, though cake may be less tender.
• 1½ tsps baking powder: Provides leavening to help the cake rise.
• ¼ tsp baking soda: Reacts with the acid in the buttermilk, aiding in the rise.
• ½ tsp salt (omit if using salted butter): Enhances all the other flavors.
• ¼ cup unsalted butter (room temperature): Creams with sugar to form the cake’s base. Salted butter can be used if salt is omitted.
• ¼ cup unflavored vegetable oil (I use canola oil): Keeps the cake moist. Any neutral oil works.
• ¾ cup white granulated sugar: Sweetens the cake while contributing to a fluffy crumb.
• 2 large eggs (room temperature): Binds the ingredients and adds richness.
• 2 tsps vanilla extract/essence: Enhances flavor with its sweet, nostalgic aroma.
• 1 cup buttermilk (room temperature): Adds a tangy flavor while helping to achieve a soft texture. If unavailable, mix milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
• ½ cup powdered sugar (also known as icing/confectioners sugar): Used for the glaze, it’s finer than granulated sugar which dissolves easily.
• ¼ tsp vanilla extract/essence: Adds depth to the glaze.
• 1 tbsp milk (heavy cream okay too): Thins the glaze to a pourable consistency.

How to Make It

Step 1: Prepare Your Baking Pan

Preheat your oven to 180°C (350°F) or adjust if using convection settings. Grease an 8×8-inch square cake tin thoroughly to prevent sticking. Lining the bottom with parchment paper ensures easy removal of the cake after baking.

Step 2: Make the Streusel

In a medium bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter until coarse crumbs form. This mixture will be both a filling and a topping, delivering that characteristic sweet and spiced crunch.

Step 3: Whisk the Dry Ingredients

In another bowl, mix the flour, cornstarch, baking powder, baking soda, and salt. Cornstarch will tenderize the cake, while baking powder and soda ensure it rises perfectly. Set aside.

Step 4: Cream the Butter and Sugar

Using a stand mixer or hand mixer, beat the room temperature butter, oil, and sugar until light and fluffy. This creates air pockets in the batter that will expand in the oven, resulting in a light cake.

Step 5: Combine Wet Ingredients

Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract. Pour in the buttermilk. This liquid helps to evenly distribute the dry ingredients, ensuring a smooth batter.

Step 6: Assemble the Cake

Gradually add your dry mix to the wet mixture, folding gently until just combined to avoid over-mixing. Pour half of the batter into the prepared pan, sprinkle half of the streusel over it, then layer with the remaining batter and top with the rest of the streusel.

Step 7: Bake

Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Glaze

Once cooled, whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over the cake lightly for added sweetness and a glossy finish.

Recipe FAQs

Can I use a different sized pan?

Yes, but adjust baking time accordingly. A larger pan results in a thinner cake and might require less time, while a smaller, deeper pan could take longer.

How do I store leftover coffee cake?

Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.

What if I don’t have cornstarch?

If cornstarch is unavailable, leave it out but understand the cake might not be as tender. Alternatively, you can substitute with equal parts of cake flour.