Cakes

Classic Coffee Cake

4.26 from 130 votes
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.
Homemade Coffee Cake!

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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Gemma's Classic Coffee Cake

4.26 from 130 votes
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.
Author: Gemma Stafford
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.
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

Make the streusel topping:

  • 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:

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

  • In a small bowl whisk together the powdered sugar, milk, and maple syrup until you have a smooth shiny glaze. 
  • 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.
  • Cover and store the coffee cake at room temperature for 3-4 days. 

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Comments & Reviews

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Annette T
Member
Annette T
1 month ago

Good morning Gemma, I hope you and your family are doing well.

I’d like to see you do some recipes for doing tea and high tea please (is there a difference between the two? ☺️).

Also, your popover recipe called for dehydrated raspberries (powder). I’ve also seen it somewhere else in a shortbread recipe that looks interesting. Is there a substitute? I can’t find it anywhere and don’t order on line.

Thank you
And congratulations on your new addition!

Maricar Lavarias
Guest
Maricar Lavarias
1 month ago

Hi, you mentioned the mini loaf pan on your video. How long is the baking time and at what oven temp should I follow if I use the mini loaf pan?
Thank you!

Ankita
Guest
Ankita
2 months ago

Any substitute for maple syrup

JenniferG
Member
JenniferG
2 months ago

What percent fat content should we use for sour cream?

gmd412
Member
gmd412
2 months ago

This was delicious. Lovely with a cup of (cupa) tea.

Deborah Hovestad
Guest
Deborah Hovestad
2 months ago

I’m sorry to say that I tried this tonight and it wasn’t good. The streusel had too much flour in it and I didn’t like the addition of the salt, too salty. The actual cake itself was nice, moist but overall, not good.

Anne
Guest
Anne
4 months ago

Hi Gemma,
Do you have a recipe for an Irish style coffee cake? The recipes that I brought with me from Ireland just don’t work here – mostly due to the difference in the flour I think!

Asma khdour
Guest
Asma khdour
4 months ago

Hi Gemma
How are you. I want to ask you about coffee roti or pappa roti how can I prepare it.
Can you please send me the link.
Thanks

Rabia raja
Guest
Rabia raja
5 months ago

Hey gemma i love your recipies i tried this coffee cake today taste was excellent but my bas got burned idk why ? :/ i follwed exactly your recipie can u plz tell me where i did mistake ?

Dayana2580
Member
Dayana2580
6 months ago

Hi can you used walnut instead of pecans?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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