This coffee cake is layered perfection — a tender vanilla base, a ribbon of coffee flavor through the middle, and a buttery cinnamon crumb on top. It bakes in a single pass without swirling or double-layering, creating a crisp, golden topping and a moist, soft crumb underneath. I love how the flavors balance — sweet, bitter, and warm all at once — making it the kind of cake I bake for both brunches and cozy evenings.
Why You’ll Love This Recipe
I love how this cake feels like three desserts in one. The vanilla base is rich and velvety, thanks to sour cream that locks in moisture. The coffee layer adds depth and aroma, giving each bite a subtle caffeine warmth. Then there’s the streusel — buttery, crisp, and spiced just right with cinnamon and brown sugar. The texture contrast is my favorite part: soft cake, gooey coffee layer, crunchy top. It’s simple to make, holds together beautifully, and even tastes better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Streusel Topping
¾ cup light brown sugar, packed
1 tablespoon ground cinnamon
1 cup all-purpose flour
¼ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon espresso powder (optional, for extra coffee depth)
For the Coffee Layer
⅓ cup light brown sugar
1½ tablespoons all-purpose flour
1 tablespoon cocoa powder (optional, for color)
2 tablespoons strong brewed coffee, cooled
½ teaspoon espresso powder (optional)
For the Vanilla Cake Batter
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup sour cream, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
For the Glaze
1 cup powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract
Directions
I preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhangs for easy removal.
For the streusel, I mix brown sugar, cinnamon, flour, salt, and espresso powder (if using). I stir in the melted butter with a fork until coarse crumbs form, then set it aside.
To make the coffee layer, I combine brown sugar, flour, cocoa powder (optional), brewed coffee, and espresso powder. I stir it until smooth.
For the cake batter, I beat butter and sugar together until fluffy, then add eggs one at a time. I mix in vanilla and sour cream.
I whisk the dry ingredients — flour, baking powder, baking soda, and salt — and then combine them with the wet ingredients just until blended.
I spread the cake batter evenly into the pan, spoon the coffee layer gently on top, and finish with the streusel.
I bake for 40–45 minutes, until a toothpick comes out clean through the cake layer. After cooling for 30 minutes, I drizzle the glaze over the top before slicing.
Servings and Timing
This recipe makes 12 servings. It takes about 25 minutes to prepare, 45 minutes to bake, and just over an hour total from start to finish.
Variations
I sometimes add finely chopped pecans or walnuts to the streusel for a nutty crunch.
When I want a stronger coffee flavor, I double the espresso powder.
For a lighter flavor, I skip the cocoa powder in the coffee layer to keep the cake golden.
I’ve also swapped vanilla extract for almond extract once — it added a lovely twist.
Around the holidays, I mix a pinch of nutmeg into the topping for a festive note.
Storage/Reheating
I store the cooled cake covered at room temperature for up to two days. For longer storage, I refrigerate it for up to five days or freeze slices individually for up to three months. When I reheat, I use a toaster oven or microwave for 15–20 seconds — it brings back the cake’s softness and keeps the crumb topping crisp.
FAQs
How do I keep the streusel from sinking into the cake?
I make sure the batter is thick and spread evenly, then sprinkle the streusel gently on top. The melted butter in the crumb mixture helps it stay on the surface.
Can I use instant coffee instead of brewed coffee?
Yes, I dissolve 1 teaspoon of instant coffee in 2 tablespoons of hot water. It works just as well and adds great flavor.
What kind of pan works best for this recipe?
I prefer metal pans because they bake evenly and brown the edges nicely. Glass pans work too, but I lower the oven temperature by 15°F.
Can I skip the glaze?
Definitely. I like the glaze for presentation and a little sweetness, but the cake is delicious without it too.
How do I know when the cake is fully baked?
I test with a toothpick in the center of the cake (not just the crumb layer). It should come out clean with just a few moist crumbs.
Conclusion
This coffee cake is everything I want in a brunch bake — fragrant, tender, and rich with coffee and cinnamon. I love that it’s a make-ahead winner and feels homemade every time. Whether I serve it warm from the oven or reheat it for a quick treat, it never loses that perfect balance of texture and flavor. It’s one of those cakes I keep coming back to — simple, satisfying, and always worth baking twice.
This Coffee Cake features a moist vanilla base, a rich coffee-flavored layer, and a buttery cinnamon streusel topping, all finished with a sweet glaze. It’s perfect for brunch, cozy afternoons, or make-ahead desserts.
