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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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4.24 from 125 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
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
  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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Write a Comment and Review

  1. Annette on October 7, 2019 at 10:17 am

    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!

  2. Maricar Lavarias on September 25, 2019 at 11:38 am

    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!

    • Gemma Stafford on September 25, 2019 at 2:56 pm

      Hi Maricar. You will use the same oven temperature, but baking times will change depending on the size of your pan. What size is your mini loaf pan? Gemma

  3. Ankita on September 9, 2019 at 12:33 pm

    Any substitute for maple syrup

    • Gemma Stafford on September 10, 2019 at 4:43 am

      Hi Ankita,
      a little honey or agave, that will do it for you. The maple glaze is really about the flavor of the maple syrup, but as it is a liquid sugar it is best to replace with a liquid one. However, you can just omit it too.
      thank you for being in touch,
      Gemma 🙂

  4. Jennifer on September 1, 2019 at 6:51 pm

    What percent fat content should we use for sour cream?

    • Gemma Stafford on September 2, 2019 at 1:57 am

      Hi Jennifer,
      some sour cream that you find in the store has been thickened/stabilized with carrageenan, natural gelatin. This can be a lower fat than the homemade one, but it depends on the application. For adding to a cake batter you can quickly make sour cream, even a single cream of 25% or so fat with the addition of a little lemon juice, vinegar or natural yogurt. ( you can follow the instructions here.
      I hope this helps, the sour cream tends to enrich and tenderize the cake crumb.
      Gemma 🙂

  5. gmd412 on August 20, 2019 at 10:54 am

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

  6. Deborah Hovestad on August 16, 2019 at 7:45 pm

    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.

    • Gemma Stafford on August 18, 2019 at 4:09 pm

      I’m sorry to hear that, Deborah. So far we have gotten great reviews but I get it is a personal things.

      In my recipes feel free to leave out the salt. It’s just for extra flavor.


  7. Anne on July 10, 2019 at 7:16 pm

    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!

    • Gemma Stafford on July 11, 2019 at 5:53 am

      Hi Anne,
      I feel your pain, this is what my mum makes for me when I am at home.
      I am going to email you her recipe. You can always use the Victoria sandwich sponge recipe and add the flavor to that. ( this is the sponge which will take it. You can do it with Irel/Camp coffee (chicory) which delivers a big coffee flavor. You can also dissolve powdered instant coffee in hot water, for an 8-inch cake about 4 teaspoons would do it.
      I am sending you also a recipe for a coffee fudge frosting.
      I hope this will change things for you, a taste of home!
      Gemma 🙂

  8. Asma khdour on July 6, 2019 at 2:27 pm

    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.

    • Gemma Stafford on July 8, 2019 at 9:56 am

      Hi Asma! I have not tried this yet and will have to look into it. Thanks for the suggestion! Gemma ????

  9. Rabia raja on May 22, 2019 at 7:12 pm

    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 ?

    • Gemma Stafford on May 23, 2019 at 2:17 am

      Hi there,
      I am presuming that you are using an OTG, that is an oven toaster grill. The important thing to do is to read your instruction manual and understand how this oven works. That is really the issue here, there are so many types of this oven that it difficult for me to be sure about what happened.
      If I am wrong about this let me know, because then it is a thermostat issue with your big oven.
      I hope this helps,
      Gemma 🙂

  10. Dayana2580 on May 7, 2019 at 7:59 am

    Hi can you used walnut instead of pecans?

    • Gemma Stafford on May 9, 2019 at 4:05 am

      Hi there,
      sure you can, a perfect substitute in this cake,
      Gemma 🙂

  11. Juleiny Benjamin on May 5, 2019 at 3:37 pm

    Do I need to add the pecans or can I leave them out?

    • Gemma Stafford on May 6, 2019 at 5:27 am

      Hi there,
      this cake can be made with walnuts too, or no nuts at all. Try it, either way, it will be good,#
      Gemma 🙂

  12. B. on April 16, 2019 at 8:32 pm

    5 Stars.
    Excellent Recipe.
    Delicious & Cake moist.
    I did not use Pecans due to family nut allergy.
    I did add 2 large chopped green apples. Mixed some into batter and sprinkled between the layers and on top with the streusel. Yum???? yum! Can’t wait to make again!

    • Gemma Stafford on April 17, 2019 at 2:42 am

      Hi there,
      That is a great idea for this cake, thank you for sharing this with us.
      I am happy that you are baking with us,
      Gemma 🙂

  13. Michelle on April 15, 2019 at 10:01 am

    Hello from Romania,can I use just once confectioner sugar instead of brown and replace pecans with walnuts? I fell in love with this at first sight. You are lovely!

    • Gemma Stafford on April 15, 2019 at 1:59 pm

      Hi, great idea, yes that will work too!

  14. Julie on April 7, 2019 at 4:37 pm

    I cannot find a link to Good Cook chocolate rice pudding 🙁

    Thanks for your help!

    • Gemma Stafford on April 8, 2019 at 12:24 pm

      Hi, the link is at the bottom of this post 😀 Enjoy!

  15. Jibi on April 7, 2019 at 10:31 am

    Could you please post the recipe for the coffee flavoured cake… thanks in advance

    • Gemma Stafford on April 8, 2019 at 12:05 pm

      Oh yum! I’ll have to work on that!

  16. Saima on April 6, 2019 at 11:24 pm

    Gemma r u..?
    Can i use walnut instead of pecans..
    And one more ..can i use butter milk instead.of sour cream ..or how much quantity for buttermilk
    Thank you gemma

    • Gemma Stafford on April 7, 2019 at 1:36 am

      Hi Samia,
      I am good, thank you.
      Yes, walnuts are perfect in coffee cake, a mice tender nut like pecan.
      Sour cream tends to be a bit thicker than buttermilk, I would say reduce the quantity to about 6ozs. you can add a little more then as you need to. Easier to add more than to take it out! All will be well,
      Gemma 🙂

  17. Barbara on March 27, 2019 at 6:47 am

    Delicious coffee cake that everyone enjoyed. I do have a question, Gemma, what type of measuring spoons do you use? I have several plastic spoons but I am not sure if they are calibrated as some seem to be different in size I never measured them, this is from eye balling it. Can you recommend a set of measure spoons, I already have the measuring cups that you use, and learned from you to scoop my flour instead of spooning it out of the container. Many thanks.

    • Gemma Stafford on March 27, 2019 at 3:34 pm

      Hi, thank you so much! Here’s a link to my measuring cups!

  18. 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.


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

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

  19. 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 🙂

  20. 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 🙂

  21. 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!

  22. 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!

  23. 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 🙂

  24. 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 .

  25. 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.

  26. 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 😀

  27. 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.

  28. 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?

    • 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 🙂

  29. 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. ( 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 🙂

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

    Not usually a fan of coffee cakes. They’re sooo dry.
    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!

    • Michelle on April 15, 2019 at 10:00 am

      Hello from Romania,can I use just once confectioner sugar instead of brown and replace pecans with walnuts? I fell in love with this at first sight. You are lovely!

      • Gemma Stafford on April 15, 2019 at 4:12 pm

        Hi, i would not suggest you make those changes as it will effect the texture of the recipe. You can however switch out the nuts to whatever nuts you like 😀

  31. 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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