This coffee cake is soft, buttery, and actually made with brewed coffee for a subtle coffee flavor in every bite. A gooey cinnamon-maple layer runs through the center, while a generous brown sugar streusel bakes into a crisp, buttery topping. It’s an easy 8-inch coffee cake that’s just as good for breakfast and brunch as it is with an afternoon cup of coffee.
I’ve always found the name coffee cake a little funny because most coffee cakes don’t actually have coffee in them! They’re called coffee cakes simply because they’re meant to be enjoyed with a cup of coffee.
Well, with this one I decided — why not put the coffee in the cake too?
I use brewed coffee right in the batter, and I love how well it works with the brown sugar and cinnamon. But I didn’t want this to be just another cinnamon cake, so there’s a cinnamon-maple layer tucked into the middle and a generous buttery streusel on top.
For me, that’s what makes a good coffee cake. It should be simple enough that you don’t need frosting or decorating, but when you cut into it, there should still be something special going on. Here you get the soft buttery cake, that lovely cinnamon layer in the middle, and plenty of crumble on top.
And yes, I still serve it with coffee. Coffee with coffee cake made with coffee — why not! 😄
Why you’ll love this coffee cake
- It actually contains coffee – Brewed coffee adds flavor and moisture to the cake rather than simply being served alongside it.
- Three delicious layers – Soft coffee-flavored cake, a cinnamon-maple center, and buttery brown sugar streusel.
- Simple ingredients – Nothing fancy and no complicated decorating.
- Perfect with coffee – Yes, coffee in the cake and coffee with the cake. I see no problem here!
Ingredients and Substitutes
- For the coffee cake
- Butter – Gives the cake its rich flavor and tender crumb. Use unsalted butter so you can control the salt in the recipe.
- Sugar – Regular granulated sugar sweetens the cake without competing with the brown sugar and cinnamon layers.
- Eggs – Three large eggs give this cake structure and richness. Room-temperature eggs incorporate more easily into the butter mixture.
- All-purpose flour – Provides the structure for the cake. I recommend weighing it for the most consistent results.
- Baking powder – Gives the cake its lift.
- Brewed coffee – This is what makes this cake a little different. Use regular brewed coffee and let it cool before adding it to the batter. A stronger coffee will give you a more noticeable coffee flavor.
- Vanilla extract – Rounds out the coffee and cinnamon flavors.
- Salt – Don’t skip it. A little salt makes all those sweet, buttery flavors taste better.
- For the cinnamon-maple center
- Light brown sugar – Gives the center a deeper caramel flavor than white sugar.
- All-purpose flour – Thickens the filling slightly so it forms a layer rather than disappearing completely into the batter.
- Cinnamon – The main flavor in the center. You can add a little more if you love a stronger cinnamon flavor.
- Maple syrup – Adds moisture and gives the cinnamon layer a wonderful sticky texture. Use pure maple syrup if possible.
- For the streusel topping
- All-purpose flour – Gives the streusel its crumbly structure.
- Light brown sugar – Adds sweetness, moisture, and caramel flavor.
- Butter – Soft butter binds the flour and sugar together into crumbs.
- Cinnamon – Just enough to complement the cinnamon layer inside the cake.
- Salt – Balances the sweetness.
Step-by-step: How to Make Coffee Cake
1. Prepare the pan
Preheat the oven to 160°C/325°F conventional.
Grease and line an 8 × 8-inch square baking pan with parchment paper, leaving enough overhang to lift the cake from the pan after baking.
2. Make the cinnamon filling
Combine the brown sugar, flour, and cinnamon in a small bowl.
Add the maple syrup and mix until evenly combined. Set aside.
3. Make the streusel
Combine the flour, brown sugar, cinnamon, and salt.
Add the soft butter and use your fingertips or a fork to combine everything until you have irregular crumbs.
Don’t work it into a smooth paste. Those uneven little chunks are exactly what you want on top of a coffee cake.
Set aside while you make the batter.
4. Make the coffee cake batter
In a large mixing bowl, beat the softened butter and sugar until light and creamy.
Add the eggs one at a time, mixing well between each addition.
Add the vanilla.
In a separate bowl, combine the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture, alternating with the cooled brewed coffee. Mix only until combined.
Don’t overmix once the flour goes in.
5. Assemble the coffee cake
Spread half the cake batter into the prepared 8-inch pan.
Distribute the cinnamon-maple mixture over the batter, keeping it slightly away from the edges.
Spoon the remaining cake batter over the filling and gently spread it evenly.
Scatter the streusel generously over the top.
Don’t press the streusel into the batter. Let it sit loosely on top so it can bake into those lovely buttery crumbs.
6. Bake
Bake for about 45 to 50 minutes until the cake is golden, and a skewer inserted into the cake comes out clean or with a few moist crumbs.
Cool in the pan for about 15 minutes, then transfer to a cooling rack. Let it cool before slicing so the cinnamon-maple center can set. Dust with powdered sugar.
Storage and Make Ahead
- Room temperature: Store the cooled coffee cake in an airtight container for up to 3 days.
- Refrigerator: Refrigerate for up to 5 days. Bring it to room temperature before serving for the best texture.
- Freezer: Freeze the whole cake or individual slices for up to 3 months. Wrap well to protect the cake from freezer burn. Thaw at room temperature before serving.
- Make ahead: This is a great cake to bake a day before serving. Once completely cool, cover it well and keep it at room temperature. I wouldn’t assemble the raw cake the night before because the baking powder will begin working once the batter is mixed.
Coffee Cake with Cinnamon Streusel
A soft and buttery coffee cake made with brewed coffee, layered with a cinnamon-maple brown sugar filling and topped with a generous buttery streusel. An easy 8 × 8-inch coffee cake that’s perfect for breakfast, brunch, or afternoon coffee.
Video
Ingredients
- 150 g (⅔ cup) Unsalted butter softened
- 150 g (¾ cup) Granulated sugar
- 3 large Eggs room temperature
- 165 g (1⅓ cups) All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Salt
- 180 ml (¾ cup) Brewed coffee cooled
- 1 tsp Vanilla extract
- 100 g (½ cup) Light brown sugar
- 30 g (¼ cup) All-purpose flour
- 1 tsp Ground cinnamon
- 60 ml (4 tbsp) Maple syrup
- 60 g (¼ cup) Unsalted butter softened
- 100 g (½ cup) Light brown sugar
- 90 g (¾ cup) All-purpose flour
- ½ tsp Ground cinnamon
- ¼ tsp Salt
Method
- Oven & Pan – Preheat the oven to 160°C/325°F conventional. Grease and line an 8 × 8-inch square baking pan with parchment paper, leaving enough overhang to lift the cake out after baking.
- Cinnamon filling – In a small bowl, combine brown sugar, flour, cinnamon, and maple syrup for the cinnamon filling. Set aside.100 g Light brown sugar, 30 g All-purpose flour, 1 tsp Ground cinnamon, 60 ml Maple syrup
- Make the Streusel – In another bowl, combine flour, brown sugar, cinnamon, and salt. Add butter and mix until coarse crumbs form. Set aside.60 g Unsalted butter, 100 g Light brown sugar, 90 g All-purpose flour, ½ tsp Ground cinnamon, ¼ tsp Salt
- Coffee Cake Batter – In a large mixing bowl, beat the softened butter and sugar until light and creamy. Add the eggs one at a time, mixing well between each addition. Add the vanilla.In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, alternating with the cooled brewed coffee. Mix only until combined. Don't overmix once the flour goes in.150 g Unsalted butter, 150 g Granulated sugar, 3 large Eggs, 165 g All-purpose flour, ½ tsp Baking powder, ¼ tsp Salt, 180 ml Brewed coffee, 1 tsp Vanilla extract
- Assemble the cake – Spread half the cake batter into the prepared 8-inch pan. Distribute the cinnamon-maple mixture over the batter, keeping it slightly away from the edges. Spoon the remaining cake batter over the filling and gently spread it evenly. Scatter the streusel generously over the top. Don't press the streusel into the batter. Let it sit loosely on top so it can bake into those lovely buttery crumbs.
- Bake – Bake for about 45 to 50 minutes until a skewer inserted into the cake comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack. Cut into pieces.
Notes
- Cool the coffee completely before adding it to the batter.
- Strong brewed coffee gives the finished cake more noticeable coffee flavor.
- Don’t overmix after adding the flour.
Keep the cinnamon filling slightly away from the edges of the pan. - When testing for doneness, avoid inserting the skewer directly through the cinnamon filling.
- If the streusel becomes too brown before the cake is finished, cover loosely with foil.
- Cool before cutting for cleaner slices.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Cool the brewed coffee first. Hot coffee can melt the butter and change the texture of your batter.
- Use strong coffee if you want the flavor noticeable. Weak coffee will add moisture but very little actual coffee flavor.
- Don’t overmix the batter. Once the flour has been incorporated, stop mixing.
- Keep the cinnamon filling away from the edges. This helps prevent the filling from leaking and sticking to the pan.
- Add the second batter layer in spoonfuls. It’s much easier to spread without dragging the cinnamon filling around.
- Don’t make the streusel too fine. Larger irregular pieces give you a much better crumb topping.
- Check the cake beneath the filling. If your skewer goes directly through the cinnamon-maple layer, it can look wet even when the cake is baked. Test in a couple of places.
More coffee cakes
- Italian Almond Cake
- Moist Cinnamon Swirl Pumpkin Cake
- Raspberry Swirl Cake:
- Moist Cinnamon Swirl Cake
- Best Moist Banana Cake
Variations
- Coffee walnut cake – Add ½ cup chopped walnuts or pecans to the streusel topping.
- Espresso coffee cake – Use strong brewed espresso or add a little instant espresso powder to the brewed coffee for a stronger flavor.
- Chocolate coffee cake – Add ½ cup mini chocolate chips to the batter or scatter them over the cinnamon layer.
- Maple coffee cake – Add a little maple extract to the batter to emphasize the maple flavor in the center.
- Nutty streusel – Add chopped pecans, walnuts, or almonds to the crumb topping.
- Simple glaze – Drizzle the completely cooled cake with a powdered sugar glaze. Although with the cinnamon-maple filling and that generous streusel, I don’t think this cake needs much else.
Troubleshooting
| Problem | Most likely cause | What to do |
|---|---|---|
| Cake is dry | Too much flour or overbaking | Weigh the flour and check the cake early |
| Cake is dense | Butter wasn’t creamed enough or batter was overmixed | Cream butter and sugar well, then mix gently after adding flour |
| Cinnamon center sinks | Filling was too wet or concentrated in one area | Spread it evenly and keep it away from the edges |
| Streusel melts | Butter was too warm or topping was overmixed | Make loose crumbs rather than a paste |
| Middle seems wet | Skewer passed through the cinnamon-maple filling | Test another spot in the actual cake |
| Top browns before center is done | Heavy streusel browns faster than the cake | Loosely cover with foil and continue baking |
Frequently Asked Questions
Traditional American coffee cake usually doesn’t contain coffee. The name generally refers to a sweet cake intended to be served with coffee.
This recipe is different because I add brewed coffee to the batter, giving the cake a subtle coffee flavor that pairs beautifully with the cinnamon, brown sugar, and maple.
Use regular brewed coffee or espresso that has been cooled to room temperature. I prefer a reasonably strong brew because the flavor becomes more subtle once it’s mixed into the cake batter and baked.
Yes. Dissolve instant coffee or espresso powder in hot water according to the package directions, then cool it before adding it to the batter.
Technically you could replace it with another liquid, but I wouldn’t for this recipe. The brewed coffee is part of what makes this particular cake different. If you want a traditional version without coffee, your Sour Cream Coffee Cake is the better recipe.
They’re closely related, but crumb cake usually has a much heavier layer of crumbs compared with the amount of cake underneath. Coffee cake can have streusel, cinnamon swirls, fruit, nuts, or other additions without requiring an especially thick crumb layer.
More coffee cakes
- Old Fashion Coconut Cake Recipe (One Bowl)
- Blackberry Nectarine Crumb Cake
- Moist Apple Pie Cake
- Upside Down Pecan Cake
- Peach Upside Down Cake (One Bowl)
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
