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Homemade Coffee Cake!

Classic Coffee Cake

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My Classic Coffee Cake has a thick layer of cinnamon pecan streusel, a sweet maple glaze, and the honor of being much, much better than what you can buy in a store.


Hi Bold Bakers!

One of my favorite things to teach is how to make the things you think you can only buy at your local store. My Classic Coffee Cake is definitely like what you can buy in the store — but better and easier to make than you think. It comes complete with a thick layer of cinnamon pecan streusel and a sweet maple glaze that will wow any brunch!

This moist cake is packed with texture and sweetness, and it bakes up in no time into the most impressive bundt-style coffee cake thanks to my GoodCook 9 1/2 inch Angel Food Cake Pan. As the proud ambassador for GoodCook this pan will make sure you’re fully equipped to make a coffee cake 1000 times better than one you’ve ever bought.

[ In the mood for breakfast? Here’s my recipe for Perfect Pancakes! ]

Is There Any Coffee IN Coffee Cake?

So American coffee cake is a traditional sweet pound cake layered with a brown sugar, cinnamon, and pecan-laced streusel. The reason this beauty is called coffee cake is because it’s the perfect complement to a cup of coffee or a foamy latte — not because it has coffee in it! In Ireland, however, Coffee Cake is different — it’s a coffee flavored cake that you’d have with tea. My recipe is for the former!

The cake part of this recipe is similar to a pound cake. It’s super moist and tender thanks to sour cream. The difference in flavor and texture between a homemade coffee cake and one you pick up at the store is massive, as mine has 2 super thick layers of streusel and a glaze that isn’s just sweet but filled with maple flavor.

What is Streusel?

Without streusel, coffee cake is just a cake.

There’s no question about it, it’s this crunchy crumb topping that transforms the cake from regular, into Classic territory. And my recipe goes above and beyond as it doesn’t just have streusel on top, but a layer thick in the middle of the cake itself. For those of you who have never made a streusel, it’s a crumb-like topping made by combining butter, sugar and flour.

It’s really important to make this crumbly topping by hand, as it’s the different sized lumps of butter in the streusel mixture that bake up into a crunchy crumb. Streusel is honestly one of my favorite things, it’s what makes this coffee cake so iconic.

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What Do I Use To Bake My Coffee Cake?

Coffee cake can be made in a flat sheet pan, but then it wouldn’t have the deep walls to allow for not one, but two layers of streusel. My GoodCook 9 1/2 inch Angel Food Cake Pan is the secret to not only the beautiful finish to this bundt-style cake, but it’s the depth of the pan that allows you to successfully layer up the cake and streusel.

I know using bundt tins or angel food pans can be intimidating as it can be sometimes be hard to remove the cakes, but the GoodCook 9 1/2 inch Angel Food Pan is complete with 2 pieces that are similar to a spring from tin. This means you can easily push the bottom of the pan up releasing the sides and removing the middle in one swoop.

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4.32 from 74 votes
Homemade Coffee Cake!
Classic Coffee Cake
Prep Time
25 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
 

My Classic Coffee Cake has a thick layer of cinnamon pecan streusel, a sweet maple glaze, and the honor of being much, much better than what you can buy in a store.

Course: Dessert
Cuisine: American
Author: Gemma Stafford
Ingredients
Streusel topping and center:
  • 1 3/4 cups (8 3/4oz/247g) all-purpose flour
  • 1 cup (6oz/170g) brown sugar
  • 3/4 cup (6oz/170g) butter, cold and cubed
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cup (7 1/2oz/213g) pecans, chopped
Coffee cake:
  • 1/2 cup (4 oz/115g) butter, at room temperature
  • 1 cup (8oz/225g) sugar
  • 2 eggs
  • 1 cup (8oz/225g) sour cream
  • 2 cups (10oz/284g) all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Maple Glaze:
  • 3/4 cup (3oz/85g) powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons milk
Instructions
  1. Preheat oven to 350°F (180°C), then butter a 9.5 inch GoodCook Angel food cake pan

Make the streusel topping:
  1. Make the streusel topping: Mix together flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in pecans.

For the Coffee Cake:
  1. On a stand mixer or using an electric hand mixer, beat butter and sugar on medium speed until pale and fluffy. Beat in eggs 1 at a time.

  2. Add in the flour, baking powder, baking soda, salt, and sour cream and mix until just combined.

  3. Spoon half the batter into the prepared angel food pan. Sprinkle 1/2 the streusel mixture evenly over batter. Top with remaining batter, and spread evenly using a spatula. Lastly, sprinkle remaining streusel topping evenly over the top.

  4. Bake for 55 to 65 minutes or until cake is golden brown and a toothpick inserted into the center comes out clean. 

While the coffee cake is baking make the glaze:
  1. In a small bowl whisk together the powdered sugar, milk, and maple syrup until you have a smooth shiny glaze. 

  2. Once the cake is baked remove it from the oven and transfer the pan to a wire rack, and let cool slightly. Remove from the pan and while the cake is still warm drizzle over the glaze.

  3. Cover and store the coffee cake at room temperature for 3-4 days. 

Watch the Recipe Video!

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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147 Comments

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  1. Mary on March 15, 2019 at 5:17 pm

    Hi Gemma if you were to use a bundt pan would you start with a layer of the topping then half three cake mixture and so on?

    • Gemma Stafford on March 16, 2019 at 9:01 pm

      yes, do exactly that Mary. That will work well.

      Best,
      Gemma.

      • Mary on March 17, 2019 at 3:26 am

        It worked a treat thank you Happy St Patrick’s Day to you and yours ☘☘☘

  2. Gayle bakes on March 10, 2019 at 3:43 pm

    Hi Gemma! Can i use greek yogurt instead of sour cream?

    • Gemma Stafford on March 11, 2019 at 4:56 pm

      Hi, yes that will work here!

      • Gayle bakes on March 12, 2019 at 6:01 am

        Thank you for this recipe, Gemma! Another home favorite. 😀

        • Gayle bakes on March 14, 2019 at 6:17 am

          Was suppose to bake another batch, but i put on too much baking powder. Recipe calls for 1 1/4 tsp baking ppwder, however, i accidentally put 1tbs and 1/4tsp of it. What shall i do. 😣

          • Gemma Stafford on March 15, 2019 at 2:42 am

            Hi Gayle,
            Carry on! not much you could do now, easier to add more than take away too much, I am sorry you had this trouble.
            Gemma 🙂

            • Gayle bakes on March 15, 2019 at 3:10 am

              It wont affect the taste of the cake?
              My son, who is 5yo loves it. He was the one who requested me to bake another one.



            • Gemma Stafford on March 17, 2019 at 8:13 am

              Hi Gayle,
              No, it will not affect the flavor. The trick with kids is not to tell them what is in there! haha! they love to think they can taste things that they do not really love! All will be well,
              Gemma 🙂



  3. Azmin on March 6, 2019 at 11:19 pm

    Hi Gemma,

    Can I use a rectangle tray instead of monkey try for Classic coffee cake.

    • Gemma Stafford on March 7, 2019 at 3:44 am

      Hi there Azmin,
      Sure you can, and other bold bakers have done this too. You will need it to be a deep pan for this cake, but you can experiment with it too, the baking time will change, you will need to watch it!
      Gemma 🙂

  4. Susan Woo on March 5, 2019 at 1:34 pm

    Love, love your recipe. What can I use instead of the sour cream, I’m out and I’m out of everything but strawberry flavored yogurt. And too cold to go out and get something, I’m a weinny

    • Gemma Stafford on March 5, 2019 at 4:26 pm

      Thank you! You can use yogurt or buttermilk instead. Enjoy!

  5. Susan on March 4, 2019 at 8:52 am

    Good morning from PA!!! I was wondering how this recipe would be if I converted it to GF flour??? I have a Gluten allergy. Thanks
    Love all your recipes 🥰

    • Gemma Stafford on March 5, 2019 at 12:39 pm

      Hi, yes you can use a GF ap flour. THANK YOU!

  6. Manal Shahid on February 24, 2019 at 8:06 am

    Hi there, if I use one cup flour for the cake batter, what should be the quantity of all other ingredients?

    • Gemma Stafford on February 27, 2019 at 1:41 am

      Hi Manal,
      This recipe calls for 2 cups/10ozs/284g of all purpose/plain flour.
      The rest is math! Write the recipe out or print it. Then you divide every ingredient in 1/2 as closely as you can. I would do it for you, but you did not tell me how you measure the ingredients.
      The baking time will change too for this smaller cake, you wil lneed to monitor it, same temperature, different time,
      Gemma 🙂

  7. Vinyle on February 20, 2019 at 5:09 am

    Uwahh this looks delicious!!! I’ve been thinking of making this for sis since she doesn’t tend to like sweets, but does enjoy coffee! I’m thinking of switching out the glaze with some coffee syrup! Would it be alright to use a bundt pan instead?

    • Gemma Stafford on February 20, 2019 at 4:22 pm

      Yes, this will work very well in a bundt tin. Enjoy!

      • Camille nieblas on March 12, 2019 at 4:16 pm

        You cannot use a bundt cake pan with this as the topping will be on the bottom of the cake instead of the top. Bundt cake pans are to be turned upside down when called and served .

  8. Misal on February 20, 2019 at 1:16 am

    Gemma, can we use some coffee powder in it to enhance the flavour?
    Can we cream cheese instead of sour cream?

    • Gemma Stafford on February 20, 2019 at 4:26 pm

      If you like sure, and yes sour cream will work here too.

  9. Brenda.green on February 11, 2019 at 5:44 pm

    Gemma, I have to say,none of your recipes failed me yet! I enjoy making this classic coffee cake,the end result was wonderful. So moist. I’ll be making it again. Love from Newfoundland.❤️

    • Gemma Stafford on February 12, 2019 at 10:04 am

      I am delighted to hear that! Great job 😀

  10. Lyn Handley on February 4, 2019 at 7:03 am

    If I make this in a 9 x 13 glass pan is the cooking time the same?

    • Gemma Stafford on February 4, 2019 at 1:07 pm

      Hi, i might cut it down by 10 minutes.

  11. NonnaLinda on January 21, 2019 at 7:57 am

    The pan has me confused. Bundt cakes are turned out of the pan. The bottom becomes the top. How do you get this out of a bundt pan if the top is the top?
    Thanks

    • Gemma Stafford on January 22, 2019 at 5:24 am

      Haha! NonnaLinda you made me laugh!
      Clearly this is a little trick I use. You turn the cake out as you would in a bundt cake, then flip it back, using another tray or plate. I generally use a cooling rack for this. This is easy when you decide to do it! however, I take your point, it is not that clear,
      Gemma 🙂

  12. Man Cool on January 13, 2019 at 6:58 am

    What else can I use instead of powder suger?

    • Gemma Stafford on January 14, 2019 at 3:40 am

      Hi there,
      The powdered sugar is just in the glaze in this recipe. If you have a blender you can make your own. (https://www.biggerbolderbaking.com/how-to-make-powdered-sugar/). Alternatively just use the maple syrup, apply to the hot cake, and return to the oven for a few minutes to set it up.
      I hope this is of help to you,
      Gemma 🙂

  13. Rose on January 9, 2019 at 6:21 am

    Not usually a fan of coffee cakes. They’re sooo dry.
    BUT!!!
    Had to try it, as bigger bolder baking hasn’t failed me ever! It looked delicious. And it IS!!
    Delicious and moist! Definitely a repeat for us!!

    • Gemma Stafford on January 9, 2019 at 4:59 pm

      YAY, i am delighted to hear that!

  14. Masooma on December 30, 2018 at 9:34 pm

    What can I use instead of maple syrup Gemma

    • Gemma Stafford on December 30, 2018 at 10:50 pm

      Hi, you can use honey instead 😀

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