Settle in with a warm cup and get ready to discover your new favorite treat! From classic cinnamon swirls to creative seasonal twists, these irresistible coffee cakes are perfect for cozy mornings, brunch gatherings, or anytime you crave a slice of comfort. We’ve rounded up 21 must-try recipes that’ll have you baking with joy—let’s dive in!
Classic Sour Cream Coffee Cake
Now, let’s create a comforting classic that fills your kitchen with warmth and aroma. This sour cream coffee cake features a tender crumb and a cinnamon-streaked swirl, perfect for weekend baking or a special breakfast treat.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup sour cream
– 1 tsp vanilla extract
– 1/2 cup brown sugar
– 1 tbsp ground cinnamon
– 1/4 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a large mixing bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 3 minutes, until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition to incorporate fully.
5. Mix in 1 cup sour cream and 1 tsp vanilla extract on low speed until just blended.
6. Gradually add the dry ingredients to the wet mixture, stirring by hand until no flour streaks remain; avoid overmixing to keep the cake tender.
7. In a small bowl, combine 1/2 cup brown sugar, 1 tbsp ground cinnamon, and 1/4 cup chopped walnuts for the filling.
8. Spread half of the batter evenly into the prepared pan.
9. Sprinkle the cinnamon-sugar mixture evenly over the batter layer.
10. Top with the remaining batter, spreading gently to cover the filling completely.
11. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow the cake to cool in the pan on a wire rack for 15 minutes before inverting to serve.
What emerges is a moist, buttery cake with a ribbon of spiced sweetness that crumbles perfectly with each bite. Enjoy it warm with a dusting of powdered sugar or alongside a fresh pot of coffee for a truly cozy experience.
Cinnamon Streusel Coffee Cake
Kickstart your morning with this comforting cinnamon streusel coffee cake, perfect for beginners to master with its straightforward steps and rewarding results. Let’s walk through each phase methodically to ensure your bake turns out tender and flavorful every time.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 1 cup milk
– 2 large eggs
– 1 tbsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1/2 cup brown sugar
– 1 tbsp ground cinnamon
– 1/4 cup cold butter
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until fully combined.
3. Cut in 1/2 cup unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. In a separate bowl, beat 2 large eggs, then add 1 cup milk and 1 tsp vanilla extract, whisking until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until incorporated; avoid overmixing to keep the cake tender.
6. Spread half of the batter evenly into the prepared pan.
7. In a small bowl, mix 1/2 cup brown sugar and 1 tbsp ground cinnamon for the streusel topping.
8. Cut 1/4 cup cold butter into the cinnamon-sugar mixture until crumbly.
9. Sprinkle half of the streusel over the batter layer in the pan.
10. Spread the remaining batter over the streusel layer.
11. Top with the remaining streusel mixture, distributing it evenly.
12. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
13. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
14. Slice and serve warm or at room temperature.
Rich with warm cinnamon and a buttery crumb, this coffee cake boasts a moist interior and crunchy streusel topping that pairs wonderfully with a hot beverage. For a creative twist, serve it alongside fresh berries or a dollop of whipped cream to balance the sweetness.
Blueberry Coffee Cake with Crumble Topping
Zesty mornings call for something special, and this blueberry coffee cake delivers with its tender crumb and buttery streusel topping. Perfect for beginners, I’ll guide you through each simple step to create this classic treat. Let’s start by gathering our ingredients and preheating the oven.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 1/2 cup whole milk
– 2 large eggs
– 1 cup fresh blueberries
– 1/2 cup brown sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined.
3. Cut 1/2 cup unsalted butter into small cubes and add it to the flour mixture.
4. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Reserve 3/4 cup of this crumb mixture in a separate bowl for the topping.
6. To the remaining mixture, add 1/2 cup whole milk, 2 large eggs, and 1 tsp vanilla extract.
7. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the cake tender.
8. Carefully fold in 1 cup fresh blueberries, coating them lightly with flour first if they’re very juicy to prevent sinking.
9. Spread the batter evenly into the prepared baking pan.
10. To the reserved crumb mixture, add 1/2 cup brown sugar and mix with your fingers until clumpy.
11. Sprinkle the crumble topping evenly over the batter.
12. Bake for 40-45 minutes at 350°F until a toothpick inserted into the center comes out clean and the topping is golden brown.
13. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
Yield a cake that’s moist with bursts of juicy blueberries and a crunchy, sweet streusel topping. Serve it warm with a dollop of whipped cream or enjoy it as is with your morning coffee for a truly comforting experience.
Mocha Coffee Cake with Espresso Glaze
Unbelievably moist and rich, this mocha coffee cake combines the deep flavors of coffee and chocolate in a tender crumb that’s perfect for breakfast or dessert. Using pantry staples, it comes together quickly with a glossy espresso glaze that adds an extra caffeine kick. Follow these simple steps for a foolproof treat that will impress any coffee lover.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup buttermilk
– 1/4 cup strong brewed coffee, cooled
– 2 tbsp cocoa powder
– 1 tbsp instant espresso powder
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup powdered sugar
– 2 tbsp milk
Instructions
1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tbsp cocoa powder, 1 tbsp instant espresso powder, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined.
3. Add 1/2 cup softened unsalted butter to the dry ingredients and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, beat 2 large eggs lightly, then stir in 1 cup buttermilk and 1/4 cup cooled brewed coffee.
5. Pour the wet ingredients into the dry mixture and fold gently with a spatula until just combined; avoid overmixing to keep the cake tender.
6. Spread the batter evenly into the prepared pan and tap it lightly on the counter to remove air bubbles.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together 1 cup powdered sugar and 2 tbsp milk until smooth.
10. Drizzle the glaze over the cooled cake, allowing it to set for 5 minutes before serving.
Moist and decadent, this cake boasts a soft crumb with bold coffee and chocolate notes, complemented by the sweet espresso glaze. Serve it warm with a dollop of whipped cream for an indulgent twist, or enjoy it as is with your morning coffee for a delightful start to the day.
Apple Spice Coffee Cake
Crafting the perfect apple spice coffee cake begins with gathering your ingredients and preheating the oven, ensuring a warm, aromatic treat that fills your kitchen with autumn comfort. This methodical approach guarantees a moist, tender crumb and well-distributed spices in every bite.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1 cup buttermilk
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 2 medium apples
– 1/2 cup brown sugar
– 1/4 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Peel, core, and dice the apples into 1/2-inch pieces.
3. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
4. In a separate bowl, cream the butter and granulated sugar together with an electric mixer on medium speed for 3 minutes until light and fluffy.
5. Beat in the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing on low speed just until no flour streaks remain.
7. Gently fold in the diced apples with a spatula to avoid overmixing.
8. Pour the batter into the prepared pan and spread it evenly with a spatula.
9. In a small bowl, combine the brown sugar and chopped walnuts, then sprinkle this mixture evenly over the batter.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Allow the cake to cool in the pan on a wire rack for 15 minutes before transferring it to the rack to cool completely.
Tip: For optimal rise, ensure your baking powder is fresh and not expired.
Tip: To keep the cake moist, avoid overmixing the batter once the flour is added.
Tip: Test for doneness at the 45-minute mark to prevent overbaking and dryness.
This cake boasts a tender, moist crumb infused with warm spices and juicy apple pieces, complemented by a crunchy walnut streusel topping. Try serving it slightly warm with a dollop of whipped cream or alongside your morning coffee for an extra cozy treat.
Chocolate Chip Coffee Cake
Now, let’s create a comforting chocolate chip coffee cake that’s perfect for any time of day. This recipe walks you through each step methodically, ensuring even beginners can achieve delicious results. You’ll love how the chocolate chips melt into the tender cake batter.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 1 cup milk
– 2 large eggs
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup chocolate chips
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9×9 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined.
3. Cut 1/2 cup unsalted butter into small pieces and use a pastry cutter or fork to blend it into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, beat 2 large eggs lightly, then mix in 1 cup milk until fully incorporated.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cake tender.
6. Fold in 1 cup chocolate chips evenly throughout the batter.
7. Spread the batter evenly into the prepared baking pan using a spatula.
8. In a small bowl, mix 1/2 cup brown sugar and 1 tsp ground cinnamon for the topping.
9. Sprinkle the cinnamon-sugar topping evenly over the batter in the pan.
10. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove from the oven and let the cake cool in the pan on a wire rack for at least 15 minutes before serving.
Keep in mind that this cake boasts a moist, tender crumb with pockets of melted chocolate, complemented by a crunchy cinnamon-sugar topping. For a creative twist, serve it warm with a dollop of whipped cream or alongside a scoop of vanilla ice cream to enhance the cozy flavors.
Pumpkin Spice Coffee Cake with Cream Cheese Frosting
Even as summer fades, the cozy aroma of pumpkin spice signals autumn’s arrival. This coffee cake combines warm spices with moist pumpkin and rich cream cheese frosting for the perfect fall treat. Let’s walk through each step together to create this delightful dessert.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup unsalted butter
– 1 cup pumpkin puree
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 8 oz cream cheese
– 1 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×9 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp salt until fully combined.
3. In a separate bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar and 1/2 cup brown sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time, mixing thoroughly after each addition.
5. Mix in 1 cup pumpkin puree and 1 tsp vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry mixture, and mix on low speed just until combined—avoid overmixing to keep the cake tender.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan on a wire rack for at least 1 hour.
10. While the cake cools, beat 8 oz cream cheese with an electric mixer on medium speed until smooth.
11. Gradually add 1 cup powdered sugar, mixing on low speed to avoid a cloud of sugar, then increase to medium until the frosting is creamy and lump-free.
12. Spread the cream cheese frosting evenly over the cooled cake.
13. Cut into squares and serve immediately, or refrigerate for up to 3 days for a firmer texture. Upon slicing, you’ll reveal a moist, spiced crumb that pairs beautifully with the tangy frosting. Enjoy it warm with a cup of coffee for a cozy breakfast, or top with toasted pecans for added crunch and flavor.
Maple Pecan Coffee Cake
Just imagine waking up to the warm aroma of maple and toasted pecans—this coffee cake delivers that cozy morning feeling with minimal effort. Join me as we walk through each simple step to create this comforting treat.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup pure maple syrup
– 1/2 cup chopped pecans
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp vanilla extract
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan lightly with butter or cooking spray.
2. In a large mixing bowl, combine 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt, whisking them together until fully blended.
3. Add 1/2 cup softened unsalted butter, 1/2 cup whole milk, 2 large eggs, 1/4 cup pure maple syrup, and 1 tsp vanilla extract to the dry ingredients, mixing with an electric mixer on medium speed for 2 minutes until the batter is smooth and no lumps remain.
4. In a small bowl, stir together 1/4 cup brown sugar, 1/2 cup chopped pecans, and 1 tsp ground cinnamon to create the streusel topping.
5. Pour half of the batter into the prepared cake pan, spreading it evenly with a spatula.
6. Sprinkle half of the streusel mixture over the batter layer in the pan.
7. Pour the remaining batter over the streusel layer, spreading it gently to cover completely.
8. Top with the remaining streusel mixture, distributing it evenly across the surface.
9. Bake in the preheated oven at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before transferring it out to cool completely.
Unbelievably moist and tender, this cake boasts a soft crumb that contrasts beautifully with the crunchy pecan streusel. The rich maple flavor shines through, making it perfect for serving warm with a drizzle of extra syrup or alongside a scoop of vanilla ice cream for a decadent twist.
Almond Raspberry Coffee Cake
Let’s create a delightful almond raspberry coffee cake that’s perfect for breakfast or brunch. This methodical approach will guide you through each step to ensure perfect results every time.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1 cup sour cream
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup fresh raspberries
– 1/2 cup sliced almonds
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. Cut 1/2 cup unsalted butter into small cubes and add to the dry ingredients.
4. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
5. In a separate bowl, beat 2 large eggs with 1 cup sour cream and 1 tsp vanilla extract until smooth.
6. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
7. Gently fold in 1 cup fresh raspberries, being careful not to crush them.
8. Transfer the batter to the prepared pan and spread evenly with a spatula.
9. Sprinkle 1/2 cup sliced almonds evenly over the top of the batter.
10. Bake at 350°F for 45-50 minutes until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
You’ll love the tender crumb and burst of raspberry flavor in every bite. This cake pairs wonderfully with coffee or tea and can be served warm with a dusting of powdered sugar for extra elegance.
Banana Walnut Coffee Cake
Remember those overripe bananas sitting on your counter? They’re about to become the star of this comforting coffee cake that’s perfect for breakfast or an afternoon treat. Let’s walk through each step together to create a moist, nutty delight that fills your kitchen with warmth.
Ingredients
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– 1 tsp baking soda
– ½ tsp salt
– 2 large eggs
– ½ cup vegetable oil
– 1 tsp vanilla extract
– 3 medium ripe bananas, mashed
– ½ cup chopped walnuts
– ½ cup brown sugar
– 1 tsp ground cinnamon
– 4 tbsp unsalted butter, cold
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp baking soda, and ½ tsp salt until well combined.
3. In a separate bowl, beat 2 large eggs with a whisk until frothy, about 1 minute.
4. Add ½ cup vegetable oil and 1 tsp vanilla extract to the eggs, whisking until fully incorporated.
5. Fold in 3 medium mashed ripe bananas (tip: the blacker the bananas, the sweeter and more flavorful your cake will be).
6. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain (overmixing can make the cake tough).
7. Pour the batter into the prepared pan, spreading it evenly with a spatula.
8. In a small bowl, combine ½ cup chopped walnuts, ½ cup brown sugar, and 1 tsp ground cinnamon.
9. Cut 4 tbsp cold unsalted butter into small pieces and work it into the walnut mixture with your fingers until crumbly (tip: cold butter creates the best streusel texture).
10. Sprinkle the walnut topping evenly over the batter.
11. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean (tip: rotate the pan halfway through baking for even browning).
12. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
Just out of the oven, this cake boasts a tender crumb infused with sweet banana and toasty walnuts, while the cinnamon-streusel topping adds a delightful crunch. Serve it warm with a dollop of Greek yogurt for breakfast or alongside a scoop of vanilla ice cream for dessert—either way, it’s guaranteed to disappear quickly.
Orange Cranberry Coffee Cake
Orange cranberry coffee cake combines the bright citrus notes of fresh oranges with the tart sweetness of dried cranberries in a tender, buttery crumb. Our methodical approach ensures even beginners achieve perfect results every time, with clear guidance at each stage.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1/2 cup whole milk
– 1/4 cup fresh orange juice
– 1 tbsp orange zest
– 1/2 cup dried cranberries
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl.
3. Cream 1/2 cup unsalted butter and 1 cup granulated sugar in a separate bowl until light and fluffy, about 3 minutes.
4. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in 1/4 cup fresh orange juice and 1 tbsp orange zest until just combined.
6. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients.
7. Gently fold in 1/2 cup dried cranberries until evenly distributed.
8. Pour the batter into the prepared pan and spread it evenly with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Resulting in a moist, tender crumb with bursts of tart cranberry and zesty orange, this cake pairs wonderfully with a morning coffee or as an afternoon treat. For a festive twist, serve warm with a dollop of whipped cream or a drizzle of orange glaze.
Caramel Apple Coffee Cake
Let’s create a cozy autumn treat that combines tender cake with sweet caramel and tart apples. This recipe walks you through each stage methodically, ensuring perfect results even for first-time bakers.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1 cup buttermilk
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 2 medium apples
– 1/2 cup caramel sauce
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. Peel and dice the apples into 1/2-inch pieces, then toss them with 1 tablespoon of the flour to prevent sinking.
3. Cream together the softened butter and granulated sugar in a large bowl for 3 minutes until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Whisk together the remaining flour, baking powder, and salt in a separate bowl.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour, and mix just until combined.
7. Fold in the diced apples gently to avoid overmixing the batter.
8. Spread half of the batter evenly into the prepared pan.
9. Drizzle 1/4 cup of caramel sauce over the batter layer.
10. Spoon the remaining batter over the caramel and spread carefully to cover.
11. Combine the brown sugar and cinnamon in a small bowl and sprinkle evenly over the top.
12. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
13. Cool the cake in the pan on a wire rack for 20 minutes before slicing.
14. Warm the remaining caramel sauce and drizzle it over individual servings.
Creating this cake yields a moist, tender crumb with pockets of soft apple and ribbons of gooey caramel. The cinnamon-sugar topping adds a delightful crunch that contrasts beautifully with the rich layers. Serve it warm with a dollop of whipped cream or alongside a hot coffee for the ultimate fall breakfast or dessert experience.
Lemon Zucchini Coffee Cake
Y’all know that feeling when zucchini season hits and you’re looking for creative ways to use up that garden bounty? This lemon zucchini coffee cake transforms humble ingredients into a moist, tender crumb with a bright citrus twist that pairs perfectly with your morning brew. Let me walk you through each step to ensure baking success.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1 cup grated zucchini
– 1/4 cup milk
– 2 tbsp lemon zest
– 1 tbsp lemon juice
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until fully combined.
3. In a separate bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar together using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, mixing for 30 seconds after each addition until incorporated.
5. Stir in 1/4 cup milk, 2 tablespoons lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract until the mixture is smooth.
6. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain to avoid overmixing.
7. Gently fold in 1 cup grated zucchini until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and spread it evenly with a spatula.
9. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Keep in mind that properly draining the grated zucchini prevents excess moisture. This cake boasts a delicate crumb with bursts of lemon zest and subtle sweetness, making it ideal for brunch gatherings or an afternoon treat with a dusting of powdered sugar.
Strawberry Rhubarb Coffee Cake
Many home bakers find the combination of sweet strawberries and tart rhubarb irresistible, especially when baked into a tender coffee cake that’s perfect for breakfast or an afternoon treat. Mastering this recipe requires attention to detail, but the results are well worth the effort. Let’s walk through each step to ensure your cake turns out moist and flavorful every time.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 1/2 cup whole milk
– 2 large eggs
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup diced strawberries
– 1 cup diced rhubarb
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined.
3. Cut 1/2 cup unsalted butter into small cubes and add it to the dry ingredients.
4. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
5. In a separate bowl, beat 2 large eggs with 1/2 cup whole milk until smooth.
6. Pour the wet ingredients into the dry mixture and stir just until combined, being careful not to overmix for a tender crumb.
7. Gently fold in 1 cup diced strawberries and 1 cup diced rhubarb to distribute evenly throughout the batter.
8. Spread the batter evenly into the prepared cake pan using a spatula.
9. In a small bowl, mix 1/2 cup brown sugar with 1 tsp ground cinnamon to create a streusel topping.
10. Sprinkle the streusel topping evenly over the batter in the pan.
11. Bake in the preheated oven at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Very moist and bursting with fruity flavor, this coffee cake features a soft crumb contrasted by a crunchy cinnamon streusel topping. Serve it warm with a dollop of whipped cream or alongside a hot cup of coffee for a delightful treat that highlights the seasonal goodness of strawberries and rhubarb.
Chai Spiced Coffee Cake
Perfect for autumn mornings, this chai spiced coffee cake combines warm spices with tender crumb. Preparing it requires careful attention to ingredient temperatures and mixing techniques. Let’s begin by gathering our ingredients and preheating the oven.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 1 cup buttermilk
– 2 large eggs
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp ground ginger
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1/2 cup brown sugar
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ginger, 1/4 tsp cloves, and 1/4 tsp salt until fully combined.
3. In a separate bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed for 3 minutes until light and fluffy. Tip: Ensure butter is at room temperature for proper creaming.
4. Beat in 2 large eggs one at a time, mixing thoroughly after each addition.
5. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with flour, mixing on low speed just until combined after each addition.
6. In a small bowl, combine 1/2 cup brown sugar and 1/2 cup chopped walnuts to create the topping mixture.
7. Spread half of the batter evenly into the prepared pan using a spatula.
8. Sprinkle half of the brown sugar and walnut mixture over the batter layer.
9. Carefully spread the remaining batter over the topping layer.
10. Sprinkle the remaining brown sugar and walnut mixture evenly over the top. Tip: Gently press the topping into the batter to help it adhere during baking.
11. Bake at 350°F for 40-45 minutes until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
12. Allow the cake to cool in the pan on a wire rack for 30 minutes before serving.
Just out of the oven, this cake boasts a moist, tender crumb with a crunchy spiced walnut topping. The chai spices meld beautifully with the sweet brown sugar, creating layers of warmth in every bite. Serve it slightly warm with a dollop of whipped cream or alongside your favorite afternoon tea for the ultimate cozy experience.
Conclusion
Baking these 21 irresistible coffee cakes will fill your home with warmth and joy. We hope you find new favorites to share with loved ones. Try a recipe, leave a comment with your top pick, and pin this roundup on Pinterest to spread the sweetness!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
