Coffee Cake Is A Classic Breakfast, Here Are Some Of The Best Recipes

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Does anyone else have an unhealthy obsession with breakfast? You get to eat pastry and cake for a meal and no one questions it. Breakfast is, for sure, my favorite invention. Today, we’re combining two of my favorite things, cake and coffee, and celebrating national coffee cake day!

Classic Coffee Cake

Thank you Kitchn for the recipe!

Ingredients

Crumble Topping: 

• ⅓ cup granulated sugar

• ⅓ cup brown sugar

• 2 tsp ground cinnamon

• 8 Tbsp unsalted butter (melted)

• 1 cup all-purpose flour

Cake: 

• 8 Tbsp unsalted butter (room temperature)

• 1 + ½ cups sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 + ¼ cups all-purpose flour 

• 1 tsp salt 

• 2 tsp baking powder

• ¼ tsp baking soda

• 1 + ¼ cups full-fat sour cream 

Icing: 

• 1 cup powdered sugar

• 2 Tbsp whole milk 

• ½ tsp vanilla

Directions

1. Put a rack in the middle of the oven and heat the oven to 350°F. Coat a 9×13-inch baking dish with cooking spray or butter. 

2. Make the crumble topping. Place the sugars and cinnamon in a medium bowl and whisk to combine. Add the butter and stir. Next, add the flour and use a fork to stir and gently toss the flour in the mixture until big, slightly floury crumbs form. Set aside. 

3. Place the butter and sugar for the cake mixture in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until the mixture is fluffy and has a lighter color. Add the eggs, one at a time, and beat until they’re incorporated. Finally, beat in the vanilla. Place the flour, salt, baking soda, and baking powder in a medium bowl and whisk to combine. 

4. With the mixer on low speed, beat in ⅓ of the flour mixture followed by ½ of the sour cream. Beat in ⅓ of the remaining flour, followed by the remaining sour cream, and finish with the remaining flour. Beat to combine, then increase the speed to high and beat for just a few seconds until the batter is smooth. 

5. Pour the batter into the pan and spread it into an even layer. Using your hands to break up the reserved crumble mixture, sprinkle it evenly over the top. 

6. Bake until the cake feels springy, 40-50 minutes. If the top crumbles brown too early, tent the cake with aluminum foil. Take the cake out to let it cool.

7. Place all the icing ingredients in a small bowl and whisk together. Drizzle the icing over the completely cooled cake and serve!

Baileys Chocolate Coffee Cake

Thank you Delish for the recipe!

Ingredients

Filling: 

• ½ cup packed brown sugar

• 1 + ½ tsp cocoa powder

• ½ tsp instant espresso powder

Cake:

• ¾ cup butter

• 1 + ½ cup granulated sugar

• ⅓ cup brown sugar

• 2 tsp baking powder

• 3 large eggs

• ⅔ cup sour cream 

• 1 cup whole milk 

• ¼ cup Baileys

• 3 cups all-purpose flour 

Topping:

• ¾ cup sugar

• ¾ cup all-purpose flour 

• 2 tsp cocoa powder

• ¾ tsp instant espresso powder

• Pinch kosher salt 

• 4 Tbsp melted butter

• ½ cup chocolate chips (melted)

Directions

1. Preheat the oven to 350°F and grease a 9×13-inch pan with cooking spray. 

2. In a medium bowl, whisk the brown sugar, cocoa powder, and instant espresso together. 

3. In a large bowl, use a hand mixer to beat the butter, sugars, and baking powder for the cake mixture until smooth. Next, beat the eggs in, one at a time. Add the sour cream, whole milk, and Baileys and mix again until just combined. Gradually, beat in the flour. 

4. Pour half of the batter into a prepared baking dish, sprinkle the filling in an even layer, and top with the rest of the batter. 

5. In a medium bowl, combine the sugar, flour, cocoa powder, espresso powder, and a pinch of salt. Whisk to combine. Add the melted butter and stir well. 

6. Scatter the topping over the top of the coffee cake batter in an even layer. Bake for one hour or until a toothpick inserted comes out clean. 

7. Drizzle with melted chocolate and let it cool for 10-15 minutes before slicing.

Greek Yogurt Cream Cheese Lemon Coffee Cake

Thank you Lovely Little Kitchen for the recipe!

Ingredients

Cream Cheese: 

• 8 oz. Greek yogurt cream cheese (regular cream cheese is fine!)

• ¼ cup sugar

• 1 egg

• 1 + ½ tsp fresh lemon juice

Coffee Cake: 

• 1 + ½ cups flour

• ½ tsp baking powder

• ¼ tsp salt 

• ½ cup vegetable oil 

• ¾ cup sugar

• 1 egg

• ½ cup greek yogurt

• Zest from one lemon

• 1 Tbsp fresh lemon juice

Crumb Topping: 

• ½ cup flour 

• ¼ cup sugar

• 2 Tbsp cold cubed butter

• Powdered sugar (for dusting)

Directions

1. Preheat the oven to 350°F. Prepare an 8×8-inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. 

2. Make the cream cheese layer. In a medium bowl, stir the cream cheese, sugar, egg, and lemon juice until the mixture is smooth and creamy. 

3. In another medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. 

4. In the bowl of an electric stand mixer, mix the oil and sugar together. Add the egg and mix well. Add the Greek yogurt, lemon zest, and lemon juice. Mix well on medium speed until it’s smooth and creamy. Gradually, add the flour mixture to the batter and mix until everything is incorporated at low speed. Do not overmix. 

5. Spoon the batter into the prepared baking dish and smooth it out to the edges. Carefully, spread the cream cheese mixture over the top of the batter, spreading it almost to the edges. 

6. To make the crumb topping, pour the flour, sugar, and cold cubed butter into a medium bowl. Using a pastry cutter or two forks, cut the butter into the flour and sugar until you have pea-sized crumbs. Pour the mixture over the cream cheese layer. 

7. Bake the coffee cake at 350°F for 40-45 minutes. Allow the cake to cool, then dust it with powdered sugar. Remove the cake from the baking dish using parchment paper and cut it into 16 squares.

Amaretto Cream Cheese Coffee Cake

Thank you Call Me PMC for the recipe!

Ingredients

Cake: 

• 2 + ½ cups all-purpose flour 

• 1 cup granulated sugar

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• ¾ cups butter (room temperature)

• 3 large eggs (room temperature)

• ¼ cup amaretto 

• ⅔ cups buttermilk (room temperature)

Filling: 

• 16 oz. cream cheese (room temperature)

• ½ cup sugar

• 1 egg (room temperature)

Streusel:

• 1 cup light brown sugar

• ⅓ cup granulated sugar

• 1 tsp ground cinnamon 

• ¼ tsp salt

• 1 cup butter (melted)

• 2 + ½ cups all-purpose flour

Directions

1. Preheat the oven to 325°F and spray a 9×13-inch cake pan. 

2. In a large bowl, add the flour, sugar, baking powder, baking soda, salt, and butter and mix. Add the eggs, buttermilk, and amaretto and mix until it’s smooth and fluffy — 2-3 minutes. Pour half of the batter into the bottom of the prepared pan. 

3. In a large mixing bowl, mix the cream cheese, sugar, and egg together to make the filling. Beat until the mixture is light and fluffy — 3-5 minutes. Spoon the mixture evenly over the first batter layer. Add the remaining batter over the cream cheese and smooth it evenly. 

4. Make the streusel. Mix the sugars, cinnamon, and salt together. Add the butter and mix to combine. Add the flour and mix. Sprinkle the crumb mixture over the cake evenly. 

5. Bake for 55-60 minutes and cool completely before slicing.

Cherry Cheesecake Coffee Cake

Thank you Spend with Pennies for the recipe!

Ingredients

• 2 + ¼ cups flour

• ⅔ cups sugar

• 2 tsp lemon zest

• ¾ cups cold butter

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt 

• 1 egg

• ¾ cup sour cream 

• 1 tsp vanilla

Filling: 

• 8 oz. cream cheese 

• ¼ cup sugar

• 1 egg

• 1 Tbsp lemon juice

• 1 can cherry pie filling

Directions

1. Preheat the oven to 350°F and grease a 9-inch springform pan or line a 9×9-inch pan with parchment paper. 

2. Combine the flour, sugar, and lemon zest in a large bowl. Cut in the butter and mix until it’s crumbly. Remove ⅔ cups of the mixture and set the bowl aside. Add the baking soda, baking powder, and salt to the remaining crumb mixture. Finally, mix in the egg, sour cream, and vanilla. Press the mixture into the prepared pan. 

3. Combine the softened cream cheese, egg, lemon juice, and sugar until everything is well mixed. Pour the filling over the crust and top with the cherry pie filling. 

4. Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool completely. 

Blueberry Muffin Cake

Thank you Cookies & Cups for the recipe!

Ingredients

Crumb Toppings: 

• ¾ cup sugar

• ⅓ cup + 3 Tbsp all-purpose flour 

• ¾ tsp ground cinnamon 

• ¼ cup + 2 Tbsp butter

Cake:

• 2 cups all-purpose flour 

• ¾ cup sugar

• ¼ cup butter

• ¾ cup milk 

• 1 egg

• 2 + ½ tsp baking powder

• ¾ tsp salt 

• 2 cups fresh blueberries

Glaze:

• ½ cup powdered sugar

• ¼ tsp vanilla

• 2 tsp milk

Directions

1. Preheat the oven to 375°F and spray a 9-inch springform pan with nonstick spray and set aside. 

2. In a medium bowl, combine all the crumb ingredients with a fork or pastry cutter until they’re blended. Set aside. 

3. In a large bowl, mix all the cake ingredients together except the blueberries and mix until mostly smooth. Fold in the blueberries. 

4. Spread the cake batter into the prepared pan and top evenly with the crumb topping. 

5. Bake for 40-50 minutes until a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan, then loosen the edges and remove it. 

6. Mix all the ingredients for the glaze until it’s smooth and drizzle it on top of the cake.

Do you love coffee cake as much as we do? Which recipe are you most excited for? Comment below!

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