Bake a Delicious Cinnamon Coffee Cake From Scratch

Quick answer

• Use room temperature ingredients for a smooth, well-combined batter.
• Don’t overmix the batter; mix until just combined to keep the cake tender.
• Ensure your oven is preheated properly for even baking.
• The streusel topping should be crumbly, not pasty; use cold butter.
• A toothpick inserted into the center of the cake should come out clean when done.
• Let the cake cool in the pan for a bit before transferring to prevent breakage.

Who this is for

• Home bakers looking to make a comforting, classic coffee cake from scratch.
• Anyone who enjoys a sweet treat with their morning coffee or as a dessert.
• Those who want to impress friends and family with a homemade baked good.

What to check first

Oven type and pan

Before you start, understand your oven’s quirks. Some ovens run hot or cold, which can affect baking time. You’ll typically need a 9×13 inch baking pan for this recipe. Glass or ceramic pans may bake differently than metal ones, often requiring slight adjustments to baking time or temperature. Check the manual for your specific pan type if you’re unsure.

Ingredient quality and freshness

The quality of your ingredients directly impacts the final taste. Use fresh, unexpired baking powder and baking soda, as old leavening agents can result in a flat cake. Fresh, good-quality butter and eggs will also contribute to a richer flavor and better texture.

Measuring tools and technique

Accurate measurements are crucial in baking. Use dry measuring cups for flour, sugar, and other dry ingredients, leveling them off with a straight edge. Use liquid measuring cups for milk, oil, and extracts, reading at eye level. Don’t pack flour into the cup; spoon it lightly into the measuring cup and then level.

Accurate baking starts with precise measurements, so having a reliable set of measuring cups is essential for a consistently delicious coffee cake.

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Room temperature ingredients

Many baking recipes call for room temperature butter and eggs. This helps them emulsify better with other ingredients, creating a smoother, more uniform batter and a finer crumb in the finished cake. Take these out of the refrigerator at least 30-60 minutes before you plan to start baking.

Cinnamon coffee cake recipe readiness

Read through the entire how to make cinnamon coffee cake from scratch recipe before you begin. This helps you understand the steps, gather all necessary ingredients and equipment, and anticipate any potential challenges. Misreading or skipping steps can lead to unexpected results.

Step-by-step for how to make cinnamon coffee cake from scratch

1. Prepare the streusel topping.

• What to do: In a medium bowl, combine all-purpose flour, granulated sugar, brown sugar, ground cinnamon, and cold unsalted butter (cut into small pieces). Use your fingertips, a pastry blender, or a fork to mix until crumbly, resembling coarse sand with some pea-sized pieces.
• What “good” looks like: The mixture should be well-combined but still crumbly, not pasty. The butter should be distributed evenly.
• Common mistake and how to avoid it: Using soft or melted butter will result in a pasty topping instead of distinct crumbs. Ensure butter is cold and work quickly.

For a perfectly crumbly streusel, a pastry blender can be a great tool to ensure the butter is evenly distributed without overworking it.

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2. Preheat your oven and prepare the baking pan.

• What to do: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or spray with baking spray.
• What “good” looks like: The oven should reach the correct temperature before you put the cake in. The pan should be evenly coated to prevent sticking.
• Common mistake and how to avoid it: Not preheating the oven fully can lead to uneven baking. Always allow at least 15-20 minutes for the oven to fully preheat.

3. Combine dry ingredients for the cake batter.

• What to do: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
• What “good” looks like: Ingredients are thoroughly combined and no lumps of baking powder or soda are visible.
• Common mistake and how to avoid it: Not whisking dry ingredients thoroughly can result in uneven distribution of leavening agents, leading to a lopsided or dense cake. Whisk well for at least 30 seconds.

4. Cream butter and sugar for the cake batter.

• What to do: In a separate large bowl, using an electric mixer, cream together softened unsalted butter and granulated sugar on medium speed until light and fluffy (about 2-3 minutes).
• What “good” looks like: The mixture should be pale yellow, airy, and increased in volume.
• Common mistake and how to avoid it: Not creaming enough won’t incorporate enough air, resulting in a dense cake. Cream until visibly light and fluffy.

5. Add eggs and vanilla extract.

• What to do: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• What “good” looks like: Each egg is fully incorporated before adding the next. The mixture remains smooth.
• Common mistake and how to avoid it: Adding all eggs at once can cause the mixture to curdle. Add them one at a time.

6. Alternate adding dry and wet ingredients.

• What to do: Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with dry ingredients (e.g., dry, wet, dry, wet, dry). Mix on low speed until just combined.
• What “good” looks like: The batter is smooth and no streaks of flour remain.
• Common mistake and how to avoid it: Overmixing develops gluten, leading to a tough cake. Mix only until the flour is just incorporated.

7. Assemble the coffee cake.

• What to do: Pour half of the cake batter into the prepared baking pan and spread evenly. Sprinkle half of the streusel topping over the batter. Carefully spoon the remaining batter over the streusel layer and spread gently. Top with the remaining streusel.
• What “good” looks like: Layers are relatively even, and the streusel is distributed across the surface.
• Common mistake and how to avoid it: Pressing too hard on the second batter layer can mix it with the streusel. Spread gently.

8. Bake the cinnamon coffee cake.

• What to do: Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
• What “good” looks like: The cake is golden brown, risen, and firm to the touch in the center.
• Common mistake and how to avoid it: Opening the oven door too frequently or underbaking. Trust the toothpick test; if it’s clean, it’s done.

9. Cool the cake.

• What to do: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving.
• What “good” looks like: The cake has set and is easier to cut without crumbling.
• Common mistake and how to avoid it: Trying to cut the cake too soon can cause it to fall apart. Patience is key for a clean slice.

Common mistakes (and what happens if you ignore them)

Decision rules for how to make cinnamon coffee cake from scratch

• If your streusel topping looks pasty, then add a little more flour because the butter might have softened too much.
• If your cake batter looks lumpy after adding wet ingredients, then your butter or eggs might not have been at room temperature because cold ingredients don’t emulsify well.
• If the cake is browning too quickly on top but isn’t done in the center, then loosely tent it with aluminum foil because it will prevent over-browning while the inside finishes baking.
• If a toothpick inserted into the center of the cake comes out with wet batter, then continue baking for 5-10 more minutes because it’s not fully cooked.
• If your cake is dense or tough, then you likely overmixed the batter because excessive mixing develops gluten.
• If the cake sinks in the middle after baking, then it was likely underbaked or the oven door was opened too early because it didn’t set properly.
• If your streusel topping melted into the cake, then the butter was too soft or the oven temperature was too high because the butter melted too quickly.
• If you’re out of buttermilk, then use regular milk with a tablespoon of lemon juice or white vinegar because it creates a good substitute for buttermilk.
• If the cake sticks to the pan, then you didn’t properly grease and flour the pan because it creates a non-stick barrier.
• If your baking powder is old, then replace it because it will not provide enough lift for the cake.

FAQ

Can I make this cinnamon coffee cake ahead of time?

Yes, coffee cake stores well. You can bake it a day in advance and store it at room temperature, covered tightly with plastic wrap or in an airtight container. This allows the flavors to meld and the cake to set, often tasting even better the next day.

How do I store leftover coffee cake?

Store leftover coffee cake at room temperature in an airtight container for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap and then foil, for up to 2-3 months. Thaw at room temperature before serving.

Can I use a different size pan for this recipe?

While a 9×13 inch pan is standard, you could use an 8×8 or 9×9 inch square pan, but you would need to adjust the baking time significantly and potentially halve the recipe. For a bundt pan, you’d also need to adjust baking time and ensure proper greasing. Always check the manual for pan-specific baking instructions.

What if I don’t have brown sugar for the streusel?

If you don’t have brown sugar, you can substitute it with an equal amount of granulated sugar, but the streusel’s flavor and texture will be slightly different. Brown sugar adds moisture and a deeper, molasses-like flavor that is characteristic of coffee cake streusel.

Why are room temperature ingredients important for the cake batter?

Room temperature butter and eggs emulsify more easily with other ingredients, creating a smoother, more uniform batter. This leads to a finer crumb and a more tender, well-risen cake. Cold ingredients can make the batter lumpy and dense.

Can I add nuts to the streusel topping?

Absolutely! Chopped pecans or walnuts are a popular addition to coffee cake streusel. You can add about 1/2 cup of finely chopped nuts to the streusel mixture for added flavor and crunch.

My cake is dry. What went wrong?

A dry cake is often a sign of overbaking or overmixing the batter. Overbaking removes too much moisture, while overmixing develops gluten, leading to a tough and dry texture. Ensure you bake until just done and mix only until combined.

How do I know when the streusel is perfectly crumbly?

The streusel is perfect when it resembles coarse sand with some pea-sized pieces of butter still visible. It should not be a uniform paste. The cold butter is key to achieving this texture, as it creates pockets of steam during baking, making the streusel crisp.

What this page does NOT cover (and where to go next)

• Advanced cake decorating techniques
• Detailed nutritional analysis of coffee cake
• Vegan or gluten-free coffee cake adaptations
• The history of coffee cake or its cultural significance
• Specific brand recommendations for ingredients
• How to make homemade vanilla extract or other flavorings