Introduction

This classic Coffee Cake is a perfect treat for breakfast or an afternoon snack. It features a rich, tender crumb layered with a cinnamon-pecan streusel and finished with a smooth vanilla glaze. Easy to make and sure to impress, it’s a wonderful companion to your morning coffee.

A rectangular metal baking pan filled with 12 square pieces of a cinnamon coffee cake with a crumb topping. The top layer is light brown with a crumbly, nutty texture and a shiny white glaze drizzled over it. One piece is pulled out slightly, showing two layers inside – a soft yellow cake layer on top and a darker cinnamon swirl layer beneath. The pan sits on a beige cloth over a white marbled surface, with small bowls of cinnamon sugar and sugar visible nearby. Star anise is placed around the pan for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup Brown Sugar
2/3 cup Flour
1 1/2 teaspoons Cinnamon
1/2 teaspoon Salt
8 Tablespoons (1 stick) Cold Butter, cut into small cubes
1 to 1 1/2 cups Chopped Pecans
1 cup Unsalted Butter
1 1/2 cups Sugar
3 large Eggs
1 Tablespoon Vanilla Extract
1 1/4 cups Full-fat Sour Cream
2 1/2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Powdered Sugar
3 Tablespoons Whole Milk
1 teaspoon Vanilla Extract (for glaze)

Instructions

Step 1: Make the streusel topping. In a small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the cold butter using a pastry blender until the mixture resembles small peas. Stir in chopped pecans. You can also pulse the ingredients a few times in a food processor. Place the streusel in the freezer to keep cold while preparing the batter.
Step 2: Preheat your oven to 375°F (190°C). Spray a 9 x 13-inch baking pan with non-stick cooking spray.
Step 3: In a large bowl, cream together the unsalted butter and sugar for 4 to 5 minutes until light and fluffy, scraping the sides frequently. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth and creamy.
Step 4: Fold in the flour, baking powder, baking soda, and salt until just combined. The batter will be thick; lightly grease your hands and press half the batter evenly into the pan.
Step 5: Sprinkle half of the streusel topping evenly over the batter. Spread the remaining batter over the streusel layer, pressing it gently to the edges. Top with the remaining streusel.
Step 6: Bake for 38 to 44 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs. Avoid overbaking. Remove from oven and let cool for 15 minutes.
Step 7: Prepare the vanilla glaze by whisking together powdered sugar, whole milk, and vanilla extract in a small bowl until smooth.
Step 8: Drizzle the glaze over the warm coffee cake. Cut into squares and serve warm or at room temperature.

Tips & Variations

For a nut-free version, omit pecans or substitute with toasted coconut flakes.
Use plain Greek yogurt instead of sour cream for a tangier flavor and added protein.
To enhance cinnamon flavor, add a pinch of ground nutmeg or cloves to the streusel mixture.
Make sure the streusel topping stays cold before baking to keep the crumbly texture.

Storage

Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices gently in the microwave for 15-20 seconds to enjoy warm. The glaze may soften over time but will still add sweetness and moisture.

How to Serve

A white scalloped plate holds a thick slice of crumb cake with two visible layers: a light golden yellow base with a middle swirl of dark cinnamon-brown filling, topped with a rough-textured crumb layer covered in a white glaze drizzle. A piece of the cake is cut and placed near the slice on the plate, showing the soft crumb inside. A silver fork rests beside it, holding a bite of the cake. In the background, a metal baking pan filled with more crumb cake is visible, along with a white bowl of cinnamon sugar and a wooden bowl of brown sugar on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coffee cake ahead of time?

Yes, you can prepare the batter and streusel the night before. Keep them separate in the refrigerator and assemble just before baking for best texture.

Can I freeze the coffee cake?

Absolutely. Wrap the cooled coffee cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving and reheat if desired.