This coffee cake is a delicious and comforting treat that combines the warm, spicy flavor of cinnamon with a crumbly streusel topping! A tender cinnamon cake is layered with a rich cinnamon ripple and then topped with a cinnamon streusel and drizzled with vanilla icing! It really is the perfect treat for everyone who enjoys cinnamon!
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Instructions
Preheat your oven to 350°F (175°C) and lightly coat a 9x13 baking dish with butter or non-stick cooking spray.
Cinnamon Ripple Filling
Mix the ¾ cup light brown sugar, ¾ cup all-purpose flour, 2 teaspoon ground cinnamon, and 1 teaspoon unsweetened cocoa in a medium-sized mixing bowl. Use a fork to break up any clumps of brown sugar, then set aside.
Streusel Crumb Topping
In a separate medium-sized mixing bowl, whisk the dry ingredients for the streusel topping, including 1¼ cups all-purpose flour, ¾ cup sugar, ½ cup light brown sugar, and 1½ tablespoon ground cinnamon. Add the melted ½ cup butter and use a fork to combine with the dry ingredients until a crumb texture is formed. Set aside.
Coffee Cake Batter
Mix the batter in a large mixing bowl or the bowl of your stand mixer. Add the 1 cup butter, 1 cup sugar, and ⅔ cup light brown sugar then cream them together.
Add the 3 large eggs, ¾ cup sour cream, 1½ tablespoon vanilla extract, 3 teaspoon baking powder, and ½ teaspoon salt, then mix until fully combined. Be sure to scrape down the sides and bottom of your mixing bowl.
Mix in the 1¼ cups milk and 3⅔ cups all-purpose flour in portions, alternating between adding the milk and flour. Start with ⅓ of the flour, add ½ of the milk, then another ⅓ of the flour, followed by the remaining milk, and finally, the last portion of flour.
Scrape down the sides and bottom of the bowl while mixing, and mix only until the batter is just combined.
Assemble & Bake The Coffee Cake
Pour half of the coffee cake batter, or 28-30 ounces, into your prepared 9x13 baking dish to make the bottom layer. Sprinkle the cinnamon ripple filling over the bottom half of the batter.
Add the remaining coffee cake batter and spread gently using an offset spatula. Top with the streusel crumb topping mixture in an even layer that reaches all corners of the baking dish.
Bake at 350°F (175°C) for 50-55 minutes until a toothpick or cake tester inserted into the center of the coffee cake comes out clean.
Remove the pan from your oven when baked and place it on a wire cooling rack to cool completely. *If you prefer to serve your coffee cake warm, you can dust it with confectioners' powdered sugar instead of making the icing.
Make The Vanilla Icing
In a small bowl combine the 1 cup confectioners sugar, 2-3 tablespoon milk, and 1 teaspoon vanilla extract. Mix until smooth and adjust until you reach your desired drizzle consistency.
Drizzle the vanilla icing over the cooled coffee cake, then slice and serve.
Notes
Sour cream adds both moisture and richness to the cake, preventing it from being dry and crumbly. If you don't have sour cream on hand, you can use plain Greek yogurt, plain yogurt, or buttermilk.
Overmixing the batter can result in a tough, dense cake. Mix the ingredients until just combined to achieve a tender, fluffy texture.
Cinnamon is the star of the show in this cinnamon coffee cake, so don't be afraid to use a generous amount! The warm, spicy flavor of cinnamon is what makes this cake so delicious.
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
To store: Once cooled, you can store the coffee cake in an airtight container at room temperature for about 2-3 days. Or, you can keep it in the fridge for up to 1 week.
To freeze: Wrap your cake well in plastic wrap, then place it in a freezer bag. It should keep for about 2-3 months. Thaw in the fridge before serving.
To reheat: Your cake can be served at room temperature, but if you want to heat it up you can pop it into the microwave for about 15 seconds.
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