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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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4.23 from 62 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!

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118 Comments

Write a Comment and Review

  1. 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 🙂

  2. 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!

  3. 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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