Who said coffee cake was just for coffee time? Whether you’re serving breakfast, brunch, or afternoon tea, these 13 best coffee cake recipes are sure to hit the spot.
From classic crumb topping to creative swirls of cinnamon and blueberry, each of these coffee cakes have something special that makes them stand out from the rest. We’ve rounded up a variety of coffee cake recipes to appease any palate. Whether you’re a novice baker or a baking aficionado, you’ll find a coffee cake recipe here that’s sure to please.
So grab your coffee pot and let’s get baking!
Handle the Heat
Brown Butter Coffee Cake
Brown Butter Coffee Cake features an ultra moist and flavorful brown butter sour cream cake with a sweet cinnamon brown sugar streusel throughout. My all time favorite coffee cake recipe!
This Vietnamese iced coffee cake is inspired by Vietnamese iced coffee. The coffee flavored cake is covered with sweetened condensed milk flavored frosting. The frosting is then decorated with mocha fudge swirls to mimic the appearance of a glass of swirled iced coffee.
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Treat yourself with these delightful Cinnamon Crumble Coffee Cake Muffins, featuring a moist tender crumb, a generous layer of cinnamon streusel topping, and a drizzle of sweet glaze. Perfect for breakfast or an afternoon snack!
Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or coat with non-stick cooking spray.
To make the crumb topping, combine the granulated sugar, 1/3 cup light brown sugar, 1 tsp ground cinnamon, 1/4 tsp salt, melted butter, and 1 1/2 cup all-purpose flour in a bowl until a crumbly texture forms.
In a separate bowl, whisk together 1 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp baking soda, and 1/4 tsp salt.
Combine whole milk, vegetable oil, eggs, vanilla extract, and sour cream in another bowl.
Add wet ingredients to the dry ingredients and stir until just combined.
Divide the batter evenly between the 12 muffin cups.
Sprinkle the crumb topping over the batter, gently pressing it down into the muffin batter.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
For the optional glaze, mix powdered sugar and milk in a small measuring cup until combined and smooth. Adjust consistency by adding more powdered sugar for a thicker glaze or more milk for a thinner glaze.
Allow the muffins to cool completely, then drizzle with glaze before serving.